Tomato Spinach Chicken with Green Beans, Garlic Potatoes & Artisan Bread

Tomato Spinach Chicken

Servings: 6 | Prep & Cook: 35 minutes

Ingredients

• 2 lbs chicken breast
• 1 packet zesty Italian dressing mix
• 1 tsp paprika
• 2 Tbsp butter
• 5 cloves minced garlic
• ½ yellow onion, minced
• 5 Roma tomatoes, diced
• ½ cup chicken stock
• 3 cups fresh spinach, chopped
• 2 cups shredded cheddar cheese

Directions

1. Preheat your oven to broil. Combine Italian dressing mix and paprika. Slice chicken breast into thin cutlets and season with the mixture.
2. Melt 1 Tbsp butter in a large cast iron skillet over medium heat. Cook chicken for 4-5 minutes on each side until cooked through. Set aside.
3. In the same skillet, add remaining butter and cook garlic and onion for one minute until fragrant. Add tomatoes and cook for a couple of minutes until they break down. Stir in chicken broth, then add spinach. Cook for 1-2 minutes until wilted.
4. Add chicken back to the skillet with the spinach and tomato sauce. Sprinkle with shredded cheese.
5. Transfer skillet to oven and broil quickly until cheese is melted and bubbly.
6. Remove and serve immediately.

Diced Garlic Potatoes

See Diced Garlic Potatoes recipe in Week 2.

Green Beans

• 2 lbs fresh green beans, trimmed
• Boil or steam for 5-7 minutes until tender-crisp. Toss with butter and salt.

Artisan Loaf

Servings: 2 loaves | Prep & Cook: 3 hours

Ingredients

• 3 cups warm water (720g)
• 1 Tbsp active dry yeast (9g)
• 1 Tbsp sugar (12g)
• 6 cups flour (780g) — bread or all-purpose
• 3 tsp salt (17g)

Directions

1. In a large bowl, dissolve yeast and sugar in warm water. Let rest 15 minutes until bubbly.
2. Add salt and flour. Mix until combined. Dough should be slightly sticky.
3. Cover with a tea towel and let rest 1-2 hours until doubled in size.
4. On a floured surface, divide dough in two. Roll and stretch each into a rectangle, then fold to shape into a tight ball.
5. Place seam-side down in a floured proofing basket. Refrigerate for at least 1 hour.
6. When ready to bake, preheat a Dutch oven at 450°F for 15 minutes.
7. Flip dough onto parchment paper. Score the top. Place in Dutch oven.
8. Cover and bake for 30 minutes. Remove cover, lower oven to 425°F, and bake 10 more minutes until browned.
9. Cool completely on a wire rack before slicing.