I like the kind of dishes that you can make over and over again without a lot of effort or thought. The kinds that you can make with different ingredients, but it’s the same idea. This meal is like that. I’ve made it lots of different ways, but it’s the same main idea… like hash.Days like yesterday where it RAINS ALL DAY, the kids are restless and trying to break everything in your house, just to keep their hands preoccupied (seriously, me finding my little boy every few minutes, with his hands busy doing something he SHOULD NOT) and it takes everything in me to just MAKE DINNER. That was last night. But… I made dinner! I grabbed a bunch of ingredients out of my fridge, chopped them up, dumped them all in the skillet, added some seasonings, and SERVED. That’s it. Done. And Delicious. There’s a few ways to do it too, depending on what meats and ingredients you have! I’ll give you the alternatives in the ingredients list. Get creative with it!

Ingredients

• 4-6 chicken tenderloins chopped (You can also use kielbasa, or leftover rotisserie chicken)
• 2 large carrots diced (you can also use frozen, even mixed veggies if you want!)
• 1-2 small to medium zucchini cut however you’d like
• 4 small red potatoes diced (I partially peel them)OR you can use sweet potatoes
• 2 tablespoons olive oil
• 1 TB butter
• 1/4 cup white wine for deglazing pan and helping to soften carrots and potatoes (can use chicken broth instead!)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon herbs de provence (or Italian seasoning… herbs de provence recipe)
• 1/2 small yellow onion diced
• 1/2 tsp minced garlic (or use garlic powder)
• You can garnish with Parmesan cheese, parsley, dried pepper flakes, basil, whatever!!

Instructions

1. Preheat skillet with the olive oil
2. Add onions, carrots and potatoes
3. Then add chicken, sprinkle with sea salt and pepper to taste and herbs de provence (or seasonings of your choice!).
4. After everything has browned (turn chicken over when browned on 1 side) add the white wine (or chicken broth) and butter.
5. Cook for 8-10 minutes uncovered, stirring occasionally.
6. Add the chopped zucchini towards the end so it’s not too mushy.
7. Transfer to a plate and garnish and EAT!

And now, for the song of the day: