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We are in the process of buying a home, and planning a wedding all while keeping our inner stress eating in check. Our freezer is more bare than normal but we are still striving to stay on a health eating regimen.
I got home later than normal from work, we had new house issues to deal with, and I was like babe queue up the wine bottle because I am coming for it.
My end of work day question to my fiancé is always, “what are you hungry for today?” His normal response is ohhh, whatever you want. Our conversations continues with, well your home, “what’s in the freezer?” He gives me a run down of everything in the freezer and then I either pick or say ughhh I have no clue what I am hungry for either. Typical Smay/Griffin 5pm conversations. Let me hear it, what other couples go through these conversations??
So here we are with Onion Chicken. The most simple but tasteful recipe for those days when you just need a simple, little ingredients, but quick bite to eat
2 Lbs Chicken Breasts
- 2 tsp Season All
- 1 Tbsp Minced Gaelic or garlic powder
- Salt & Pepper to taste
- Chopped green onions
Heat cast iron or skillet to low. Thick juicy chicken breasts are key to cook on low.
- Drizzle pan with olive oil to keep the chicken juicy.
- Season chicken with season all, garlic, salt and pepper.
- Set the green onions aside
- Add chicken to cast iron and continue to turn chicken over and over take be sure one side doesn’t get too dark.
- When finished cooking, garnish with green onions.
I know, your thinking this is so simple but it’s tasteful. Trust me, you will thank me for a quick seasoned chicken breast when you are just too damn exhausted to have anything else.
One thing to simplify your day, these store easy, clean easy cutting boards. These are an essential tool in our kitchen– and if you can imagine our phone conversations about dinner, you already know Ryan dives right in to cooking too.
If you are cooking with cast or new to cooking with cast- you will thank me later. Cleaning tools are essential but what really does the trick is handle hot pads. Trust me, the whole pan is hot. You want leverage.