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Food is a love language. I’ve said that so many times this last year and it’s true. Whether I’m eating out or cooking for family, I feel the warm fuzzies of food related love. Although gluten free is becoming more and more common, quick and easy meals are something typically only the most expensive aisles have. Trying to stay on a budget and still have the convenience of gluten free pre-cooked foods is a pretty impossible place to be so typically we don’t have a lot of convenience foods. When Tyson came out with their Gluten Free Nuggets I nearly started weeping in the aisle so now having the convenience of the Gluten Free Grilled & Ready Chicken Breast Fillets is AWESOME!
I had trouble finding it as it wasn’t on the frozen chicken aisle with all the other Tyson Chicken- it was in fact, in a frozen food end cap by the produce. (see the picture below.) We love going to Sam’s Club for most of our produce and meats (and because of the food demos… let’s just be honest….) and if you’d like to try this new pre-cooked chicken out before buying it, be sure to go next week on demos at Sam’s Club on March 14th and March 15th.
Gluten-free cooking is kind of a pain but completely worth it! Sometimes, reinventing the basics is where I have the most fun- like with a chicken, rice and potato hash which can be a bit boring. What I have found is adding in a few fun ingredients really changes it up. Instead of white rice, I got a nutritional black rice from my local food co-op, instead of just boring regular potatoes, I got cute lil ones and used parsnips and sweet potatoes. I have so much fun creating and reinventing my favorite recipes to have a twist. With Spring just around the corner, I thought there isn’t much longer to really focus on the root veggies so I went all out!
I think a good balance is key to a happy life with from-scratch cooking balanced with quick and convenience and organic foods with non-organics. I don’t think that there has to be compromise, I feel that organic free range chicken on Sunday and then Tyson Grilled Chicken on Monday is part of a healthy, balanced lifestyle. #CookItGF
Sweet Potato Hash with Grilled Chicken and Black Rice Pilaf
Sweet Potato Hash
- 3-4 med sweet potatoes, cubed
- 1/2- purple onion, sliced
- 1 cup diced carrots
- 1 stalk celery, thinly sliced
- 1 large parsnip, thinly sliced
- 6-10 tiny baby potatoes (or cubed yukon gold)
- 3 Tbsp. coconut oil
- garlic salt, sea salt and pepper to taste
Black Rice Pilaf
Follow package directions…
- 1 cup black rice
- 2 cups of your favorite broth
- 1/8 cup sliced purple onion
- 1/2 cup diced carrots
Grilled Chicken
- Tyson Gluten Free Grilled & Ready Chicken Breast Fillets
Directions:
Preheat the oven to 350 degrees.
Slice or dice all the veggies. To make it prettier, I thinly sliced some of the veggies, used my veggie chopper for others and cubed the sweet potatoes. It doesn’t really matter, just slice as you like. I wanted different sizes and shapes for prettiness sake.
Put the coconut oil in a large skillet, heat on low/medium low and add the baby potatoes, cooking until they are able to be pierced with a fork. (about 15-20 minutes) Start the Rice and Chicken at this time.
Following both the packages directions, start the rice, adding all the ingredients and about 10 minutes later, put the chicken in the oven and set your timer for both. They should be ready about at the same time. You may need to add a little more broth to the rice if it needs it.
Add all of the veggies to the nearly cooked baby potatoes with the skillet still on low/medium low and cover, cooking until they are soft, stirring every few minutes until they are soft. Season to taste.
Wait… Leftovers as BREAKFAST?!
The best thing about this meal is how it can be repurposed for a gourmet, savory brunch the following morning!
Simply slice the chicken, add to the hash and heat up in a skillet with coconut oil. When it’s fully heated, set aside and fry as many eggs as needed. Oh and bacon. Always the bacon. 
Enjoy, Friends!
