Or alternatively titled ‘the meal I can’t quit and will eat forever and ever amen.’
You guys, I’m not even close to kidding here – I made this on Sunday and literally counted down the minutes until I could eat the leftovers. I added it to the weekly rotation and am already trying to come up with excuses to make it again before then. A dinner that takes LITERALLY minutes to throw together and it packs a flavor punch? Gimme!
A little over a year ago I had the privilege of reviewing Andie‘s first book, It Was Me All Along, and I have since re-read it twice. It’s a beautifully written, uplifting, encouraging book that tells the real-life story of Andie’s life and weight loss journey that touches on so much more than reaching a certain size. It Was Me All Along will force you to see your own journey (weight loss or otherwise) with grace, humility, and love. It’s amazing, and I’ve since been counting down until the release of Eating in the Middle because I know Andie’s heart and her passion for good food.
In short, Eating in the Middle is divine. I have the chance to review a lot of cookbooks, and most of them don’t get mentioned on here because I simply don’t love them. But I can tell you that I love this book. The recipes are simple but flavorful, and while most of them are healthy there’s a lot of love for everything in there.
I served this goodness next to a pile of steamed green beans, but the book is packed with other ideas for fantastic sides. With a short ingredient list of real food it’s hard to turn down, and like I said you will dream of leftovers and count down the minutes til you can eat it again.
If you’re looking for a seriously fabulous cookbook that will not only give you great meal ideas but also provides a healthy dose of encouragement and love? Eating in the Middle is it. I can’t encourage you enough to grab a copy yourself!
Andie, you’re amazing. Thank you for shining light on your beautiful soul in your first book, and thank you for giving my sad weekday menu a much-needed facelift. Thank you for YOU my dear!
CHICKEN WITH SUN-DRIED TOMATOES AND FETA
Shared with permission from Andie Mitchell
Makes 4 servings
- 1 8-ounce jar sun-dried tomatoes packed in olive oil
- 4 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried oregano
- 4 ounces feta cheese, crumbled (about 1 cup)
- 1/4 cup chopped fresh basil leaves, for garnish
- Remove the sun-dried tomatoes from the jar, reserving 1 tablespoon of the oil. Press the tomatoes gently with paper towels to absorb most of the oil. Chop the tomatoes.
- In a 12-inch nonstick skillet, heat the reserved tablespoon of oil from the jar over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken, season with the salt, pepper, and oregano, and cook until lightly browned on all sides, about 10 minutes. Add the sun-dried tomatoes and the feta, stir well, and cook unitl the feta is warm, about 2 minutes.
- Divide the chicken among 4 plates, garnish with fresh basil, and serve immediately.