Chicken and Veggie Dinner for One – Skyterra Recipe
Sheet Pan dinners are so simple, can be ready with minimal effort in about 30 minutes, and cut down on kitchen clean-up. But what about cooking for one? This single-pan dinner is the same concept — the ingredients are prepared in such a way, with just the right quantities, that allow the meal to come together quickly in one saute pan. Skyterra Wellness Retreat in North Carolina teaches guests how to prepare and serve this healthy Chicken and Veggie Dinner for One in 20-30 minutes, and they recommend you add a roasted sweet potato or a whole grain if you wish, for a more complete meal.
Equipment
- Saute Pan
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 whole Shallot - julienned
- 1/2 each Summer squash or zucchini - cut on bias
- 1/8 teaspoon Kosher or sea salt
- 1 each Chicken breast - 4-6 oz., cut into strips
- 2 cups Kale - stem removed, raw and julienned
- 1 pinch each Salt and pepper
Instructions
- Preheat large sauté pan to medium low heat.
- Add oil followed by the shallot. Cook shallot for 2-3 minutes.1 tablespoon Extra Virgin Olive Oil, 1 whole Shallot
- Add summer squash or zucchini to the pan, cook additional 2-3 minutes. Season with a pinch of salt.1/2 each Summer squash or zucchini, 1/8 teaspoon Kosher or sea salt
- Add chicken breast strips into the pan, placing on one side of the pan to allow one side of the strips to brown, 3-4 minutes.1 each Chicken breast
- Using tongs, turn chicken breast strips onto other side and brown for additional 3-4 minutes.
- The chicken should be mostly done at this point, use a meat thermometer if needed.
- Finish the dish by adding the julienned kale to the pan and stir until the kale is wilted. Season to taste.2 cups Kale, 1 pinch each Salt and pepper
- Enjoy this meal with a roasted sweet potato or a cooked whole grain.
Nutrition
Skyterra Wellness Retreat near Asheville, surrounded by the Pisgah National Forest, in the Blue Ridge Mountains of western North Carolina. Skyterra offers an all-inclusive weight loss and fitness program in this beautiful mountain and lake setting. Guests explore sustainable foundations of good health, sound nutrition, and mindful well-being, and enjoy daily fitness, outdoor adventures, water sports, farm-to-fork cuisine, massage, educational classes, and more.
Executive Chef Erica Lee Reynolds, in partnership with Lindsay Ford, RD, MS, ACSM, and the rest of the Skyterra culinary team deliver visually stunning, flavorful meals that offer optimum and complete nutrition – regardless of the type of diet a guest may be following. Vegan? Paleo? Vegetarian? Low-salt? Kosher? In the Skyterra culinary center, you won’t just be appeased. Your special diet will be embraced and celebrated, and you will walk away inspired to explore it further. All meals are crafted from the best organic ingredients, with most of the items coming from local farms and purveyors. When it comes to sourcing meat and produce, the team builds on relationships with nearby farmers that have been doing things the right way for a long time.
I made this at Skyterra, and seems too simple to have much flavor, and yet it does. Deceptively simple but very tasty. I’ve had it several times. But what takes it up just a notch, for me, is to add just a pinch of crushed garlic (I cheat and have a tube on hand for that purpose). If my chicken and squash isn’t very juicy (which you need for the pan juices), I just add a splash of water — not more than a tablespoon or so, right before I add the kale. Other times, I’ve added 1 slice of turkey bacon, which is also good, and once I used a mini-single serve pouch of sriracha, which was also good.