Here is an easy to make dinner that is ready in about 30 minutes and packed with different flavors. Served over riced cauliflower, you can have this as a meal in itself – which is what we did the other night.
- 2 large chicken breasts, cut into tenders
- 2 tbsp extra virgin olive oil
- 7~8 mushrooms, sliced
- 1 small yellow onion, chopped
- 2 cloves garlic, peeled and pressed
- 16~20 green olives with pimentos, sliced
- 1 can (14 oz) diced tomatoes (with juice)
- 1/4 cup merlot
- 2 tbsp tomato paste (save the rest in a glass container with a lid)
- 1/2 tsp sea salt
- 1 tsp dried marjoram
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried cumin
- dash cayenne pepper
- 1/4 cup flat leaf parsley, chopped
- 1/2 head cauliflower, riced
Start out heating half the olive oil in a large skillet over medium heat. Sauté the chicken until the outsides are white and it is cooked almost through. When done, transfer the chicken to a shallow bowl and set aside.
In the same pan, add the remaining olive oil. Toss in the garlic, mushrooms and onions and sauté until the onions are tender. Next, add in the tomatoes, wine, paste, and all of the spices and herbs except the parsley. Reduce the heat and simmer for about 5 minutes. Get the cauliflower chopped up and ready in a steamer basket while this is simmering.
Add the chicken back to the pan along with the sliced olives. Stir everything well to make sure the chicken is nestled down into the sauce. Cover and maintain a low simmer for 10 minutes. Steam the cauliflower and rice it in the food processor while the chicken is simmering.
To dish up, place a serving of the cauliflower in the bottom of a shallow bowl. Top with several chicken tenders and a heaping serving of the veggies and sauce. Sprinkle with a little flat-leaf parsley. Finally, top with some finely shredded Parmesan cheese if you like (this is entirely optional). Dig in!