The first week is easy and filled with enthusiasm. Then reality hits you as you realize the old stand-bys of spaghetti or tostadas are no longer available to you. You have to make a whole new list of "go-to" recipes. And that is a daunting task. This is a journey I have just started. I am keeping my food journal here so that when you are in a rut or are starting to panic you can look here for ideas and perhaps even inspiration.

Tuesday, February 21, 2012

Greek - Style Chicken

Bored with grilled chicken? Try topping with with something fabulous!
Stop the monotony and add a few extra vegetables to your dinner.
This recipe came into existence by not having 1 critical ingredients to 5 different recipes. So, I threw out the cookbook and threw a lot of things in a pan. The result: yumminess! My husband doesn't really care for onions but cleaned his plate.

Serves 4
4 grilled chicken breasts to top
1 red onion, diced
2 strips bacon, cut into small strips
1-2 cloves of garlic, minced
1 pint grape or cherry tomatoes, halved
handful of kalamata olives, roughly chopped
1 Tablespoon coconut oil (a good way to sneak in a tablespoon of this fabulous oil)
Salt and Pepper to taste

Melt the coconut oil in a large skillet. Add bacon and red onion - saute until onion is soft and bacon is starting to crisp. Add garlic and cook until fragrant, about 1-2 minutes. Add tomatoes and kalamata olives and cook until just warmed through, about 2 minutes. Top your already cooked chicken and enjoy.

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