We’re in the middle of the most hyped snow storm I can remember in Michigan – school was cancelled before the snow started yesterday and we, owning a construction company, scrambled to get a tarp over a house that we ripped the second story off this week (don’t worry, we own the place) and determined that today would be a snow day for our business also. The snow started this morning (Friday AM) and will continue through Sunday – they say we’ll get 9″ today alone! I made the unfortunate mistake of not going grocery shopping (I actually didn’t think of it until now, when I popped downstairs to make a warm and yummy breakfast for the whole family) and I’m running short on veggies. I’ve got some green beans, mushrooms, and asparagus….also a red pepper, some green onions, cherry tomatoes….ok, as I’m writing this I’m realizing that I’m not that short on veggies. I also have sweet potatoes, butternut and spaghetti squash in the pantry. I guess I was just running short on white potatoes and I wanted to get up and make a delicious hash to accompany eggs and some salsa I just defrosted.
It’s that point of the winter where you’re craving fresh food and the salsa, made from home grown tomatoes and peppers from last summer and always tastes so fresh! Right now, the only fresh thing I have growing in my house is basil – which is good, because I’m going to be making this grain free, gluten free, dairy free, soy free nut free Bruschetta chicken for dinner tonight! Organic grape tomatoes and spaghetti squash are easy to come by during the long month of February so I almost always have them both on hand. I have been buying my basil live at the grocery store too – I know, it’s cheating but there’s no time for growing my own right now (even though I have a grow light hung right in my kitchen window to help it along during these winter months). We’re busy because on top of running a business, my husband and I are in the process of designing our “forever home” – or rather, “forever homestead”. We’re still in the early stages so I’m not sure where it’s going to fall on the self sustainability scale BUT I do know that we’re going to have a geothermal greenhouse to grow food year round (with capabilities to add some aquaponics tanks later). We also have an area for a large garden, a chicken coop, duck house (if I get my say) and a permaculture orchard at the back of the property. All day, every day I’m thinking about our house. If we were living there now I would run out to the green house and grab some home grown grape tomatoes, pick some fresh basil, relax and watch the snow fall from under the glass…… Well, for now, I have to settle for a tiny mason jar with a little basil plant.
We’ve made this gluten free, dairy free, soy free, nut free recipe for Bruschetta Chicken 3 times in the last 2 weeks (and twice that first week AND I was asked to make another time)! In our journey of going mostly grain free, this is the first dish that my husband says he likes better without the grain! Also, I’m busy and it’s easy, in both the cooking, and the cleanup (minimal dishes)! The squash needs zero prep – just pop in the oven, brown your chicken then pop it in the oven and make the bruschetta while everything finishes! When you’re ready to get started on this easy and unique grain free chicken dish just grab a knife for chopping, a cutting board (I use these Little Glass Cutting Boards – have you ever researched about the germs clinging to your plastic cutting board), a bowl for the bruschetta (I always make it in my Glass Storage Containers – acid from the vinegar leaches chemicals from plastic) and a cast iron skillet (nonstick pans are not good for your health – we use a Lodge 10-1/4-Inch Pre-Seasoned Skillet ) for the chicken and you can be eating in no time!
Bruschetta Chicken over Spaghetti Squash; Gluten free, dairy free, soy free, nut free recipe
- 4 organic boneless, skinless, chicken breasts
- Celtic or Himalayan salt & pepper
- 3 T Chosen Foods 100% Avocado Cooking Oil
- 1 large, or 2 small spaghetti squash
- optional: if you can tolerate dairy - 2 T butter
- Bruschetta: (We sometimes double this if we have a lot of squash because it's great without the chicken too)
- 1 pint grape tomatoes, halved (or you could dice up some regular tomatoes too)
- 2-3 garlic cloves, minced (we love our garlic)
- 2 T fresh chopped basil (or to taste)
- 3 T Chosen Foods 100% Avocado Cooking Oil or olive oil (we get ours both oils from Costco)
- 1/4 cup balsamic vinegar (we love the vinegar from Costco!)
- pinch of celtic sea salt
- Preheat your oven to 375 degrees. Poke 3 or so holes in the top of your spaghetti squash and place in the oven to bake. It will take between 45 minutes and 1 hour 15 minutes to cook, depending on size. Heat 3 T of avocado oil in a cast iron skillet over medium high heat. Season your chicken breasts with salt and pepper and brown in the skillet (probably about 4 or 5 minutes per side) - then, pop the entire thing into the oven for another 15 - 20 minutes (always check for done-ness)
- While the squash and chicken finish in the oven, chop your tomatoes and basil, mince your cloves and mix all of three with olive (or avocado) oil and vinegar in a bowl. Place in the fridge to chill while you're waiting on the chicken and squash to finish.
- To serve, cut the spaghetti squash in half, spoon out seeds and use a fork to scrape out the "noodles" - if you eat butter, mix with butter - it makes the dish just a tad bit richer! Place the chicken breast on top and spoon over bruschetta.
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