How many can I feed: 3-4 Servings
Here’s another quick recipe for you to make for lunch or dinner! It’s gluten free and one of my personal favorite bowls to whip up during the week. The creamy sauce, taste of the sun-dried tomato and zesty cucumber salad is the perfect combo of sweet, creamy and vinegary taste combined!
1/3 cup of sliced onions
5 tablespoons of apple cider vinegar
1/4 cup of olive oil
1/4 cup of water
3-4 tablespoons of sugar
1 teaspoon of honey
Slice your cucumbers thin, mix the rest of the ingredients together in a bowl. Place in the refrigerator until dinner is ready. If you can make this even earlier, better! The flavor gets richer as it sits!
1 Sweet Potato
1 teaspoon of seasoning salt
1 teaspoon of olive oil
Sprinkle of pepper
Slice your sweet potatoes and add the rest of the ingredients. Mix together with hands, place on a cookie sheet and preheat oven to 400 degrees. Cook for 20 minutes, keep and eye on them and turn them on their other side as it goes to cook thoroughly. Broil your sweet potatoes for the last 5-8 minutes to make them a tad crispy.
3-4 thin sliced chicken breasts
1 teaspoon of onion powder
1 teaspoon garlic powder
2 tablespoons of butter
2 cloves of minced garlic
2 cups of baby spinach
1 cup of heavy cream
½ cup oil-packed sun-dried tomatoes
1 teaspoon of salt
Combine the onion, garlic powder and salt to the sliced chicken breasts evenly over each side. Add butter to your skillet over medium heat. Place the chicken and cook each side for 5-10 minutes or until fully cooked. Set aside the chicken on a plate.
Now add your heavy cream, sun-dried tomatoes, and minced garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat. Add your spinach! Spinach will wilt and sauce will thicken, about 2-3 minutes. Return your chicken to the pan, and coat with sauce! Serve everything right away!