When fall comes it always makes me want a homey comforting meal. However, so many of those "comfort foods" are heavy, fatty and tend to find their way to my waistline.
Playing around in the kitchen recently, I put together a dish that had everyone nice and quiet at dinner! My 18 month old couldn't eat fast enough-his little mouth open for every forkful before I could even load it up!
At a loss for what to call it, I simply looked to the colors and saw a name: Rainbow Chicken
2 large chicken breasts, sliced width wise
10 baby bella mushrooms, sliced
3 each mini sweet yellow, orange and red bell peppers sliced lengthwise (or 1 each large)
1 medium onion, halved and sliced
2 medium cloves garlic, sliced thinly
1 handful fresh green beans, trimmed
2 cups chicken broth
1/2 cup sour cream or plain greek yogurt
1 Tbsp butter
1 Tbsp olive oil or coconut oil
1 sprig fresh Rosemary
salt and pepper to taste
Prepare all of your veggies and chicken. In a large pan on medium to medium high heat, saute your chicken slices until cooked through-about 5 minutes. Remove chicken and liquids into a bowl set to the side.
In the same pan, add mushrooms with a dash of salt and saute in any remaining oil & juices from the chicken. After a few minutes, you should see the mushrooms start to carmellize and brown, and you can add your onions and half of your rosemary sprig (whole) and butter. Add another slight dash of salt if you need and continue to saute onions and mushrooms until the onions start to carmelize as well. Add your peppers and garlic and cook until the peppers cook for another 5 minutes. Add peppers and remaining rosemary, stir and saute another 5 minutes until the peppers look less crisp. Add 2 cups of chicken stock along with the cooked chicken, stir and cook for about 10-15 minutes.
In a small mixing bowl, add 1/2 cup of sour cream or plain greek yogurt and add a little bit of the broth from the pan and blend well. Add the cream mixture to the pan and stir into the chicken mixture. Add green beans and cook for about 10 minutes. Season with salt and pepper to taste.
Serve immediately with whatever you have on hand-brown rice, mashed potatoes, quinoa...whatever strikes your fancy.
We had ours over mashed potatoes. This fed my family of 4 comfortably, but my husband probably ate a double portion!
This recipe can also be made veg*n by replacing the chicken with more mushrooms or adding kale, the chicken broth with vegetable broth and using coconut cream, coconut yogurt or cashew cream instead of sour cream.