Chicken Bolognese
INGREDIENTS
- 1 medium sweet onion chopped
- 2 Tbsp olive oil
- 1 pound ground chicken breast
- 1 bottle Rao’s Tomato Basil sauce (24-ounce size)
- 3 cups baby spinach leaves
- 1 Tbsp oregano
- 1 tsp chili akes (or to taste)
- 1 cup cauliower rice (I used frozen organic from @traderjoes
- 1/2 cup steamed broccoli 🥦 (see my blog for the best way to cook!)
PREPARATION
- 1Pour olive oil into large pot/saucepan on medium heat. Sauté onions until they are browned. (I love the caramelized onion flavor so I cook them awhile!)
- 2Add ground chicken and break apart/cook until all pink is gone and it is just about cooked through (about 4-5 mins if fresh, longer if you start with frozen, which I often do.)
- 3Add in the sauce.
- 4Add in spinach and stir until it wilts into the sauce.
- 5Add oregano and chili flakes to taste.
- 6Simmer on low for at least 20 minutes ( I sometimes do 30-40 minutes or make earlier in the day then reheat for dinner. This blends all the flavors together and helps develop a richer taste as some of the water evaporates.)
- 7In a separate pot or pan warm up or cook cauliflower rice. I use olive oil spray so it doesn’t stick. Both fresh and frozen only need 3-5 minutes to cook.
- 8Steam broccoli. (Recipe on my blog under “Simple Solutions”.)
- 9Layer sauce and broccoli over cauliflower rice and enjoy! Top with grated Parmesan as desired. (My husband enjoyed his over whole wheat pasta. You can use zoodles too!)
I make some version of this sauce at least once a week-it’s really pretty easy and quick. Sometimes I use ground turkey, sometimes chicken and different veggies end up in the pot. Traditional Bolognese often has carrots, mushrooms, red wine, tomato paste, but I often use what I have on hand and what is quickest. This meal is FULL of veggies (think tons of #antioxidants and #fiber .) The lycopene – great for skin, bone, and heart health – in the tomatoes is made more bioavailable (meaning it works better in the body) by being cooked with olive oil, since it’s fat-soluble.
Tag me if you try and ENJOY!
Roasted Chickpea and Feta – Snack
2 Cans of organic garbanzo beans
1 Tablespoon of cumin
1 Teaspoon of cayenne pepper
Lime Roasted Brussels Sprouts with Pumpkin Seeds
2 tablespoons olive oil or olive oil cooking spray
16 ounces Brussels sprouts, halved
Fresh herb dressing
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp oregano
4 leaves each basil and mint, chopped fine
