To Taste: Grilled Hoisin Chicken w. Truffled Mushrooms & Noodles

On Day 4 of my staycation between jobs, I whipped up an umami-packed dinner for Dre & me. On Day 2, I took an Asia Mart adventure with Sarah in search of fun ingredients for the meal. I try to be somewhat adventurous each time I go to an ethnic market, so I picked up some bunashimeji (aka beech mushrooms), fresh vegetable noodles, & a new jar of hoisin. The beech mushrooms are so tiny and too cute! I filled them out with sliced creminis and enhanced them with the depth of fresh thyme from my Slug City.

Bunashimeji, Cremini, & Fresh Thyme

I begin by sweating shallots with a bit of olive oil in a pan and added the mushrooms & thyme. I tossed them as they sauteed for about 10 min and finished it with white truffle oil. I love truffle. I love the smell. I love the taste. I LOVE TRUFFLE!

Truffled Mushrooms

While my mushrooms cooked, I heated an awesome new grill skillet that Sunshine passed along to me. I marinated some chicken breasts in hoisin, ginger, & soy and seared them for deep grill marks on both sides until cooked through. The noodles took a quick dip in boiling water and were a perfect pillow for a pile of savory truffled mushrooms. This may be one of my favorite dishes I’ve made… and 5 years ago you couldn’t dare get a mushroom near my plate!

UMAMI!

Grilled Hoisin Chicken w. Truffled Mushrooms & Noodles

To Taste: Balsamic Chicken w. Sauteed Spinach & White Beans

I got alot accomplished today considering I spent Monday sick in bed, so I needed something quick & healthy for tonight’s dinner. A “buy one get one” spinach sale had left me with a whole bag to get through before it spoiled. I’ve been trying to get more protein, less carbs into my diet so lean chicken breast & white beans seemed like perfect accompaniments. I poked around the pantry for some added flavors and got to cooking. With the richness of balsamic vinegar and the aroma of thyme, I came up with a delicious, filling dish that was rich in iron, protein, & fiber and only 550 calories per serving. Enjoy!

Balsamic Chicken w. Sauteed Spinach & White Beans

Balsamic Chicken w. Sauteed Spinach & White Beans

2 Servings – 550 Calories each

  • Boneless Skinless Chicken Breast – (2) breasts, about 4 oz each
  • Olive Oil – (0.5) T + (0.5) T
  • Balsamic Vinegar – (2) T
  • Dried Thyme – (0.5) tsp
  • Chicken Stock – (0.75) cup
  • S&P
  • Garlic – (2) cloves, minced
  • Onion – (1) medium, sliced thin
  • Fresh Spinach – (1) pre-rinsed bag or (0.5) lb
  • White Beans – (1) 15.5 oz can, drained & rinsed
  • Worcestershire¬†Sauce – (1) tsp
  • Sriracha – a few squirts of your fave hot sauce
  1. Heat (0.5) T of Olive Oil on medium in a non-stick saute pan (with lid for later).
  2. Rinse chicken breasts under cool water & pat dry. Sprinkle one side with S&P.
  3. Place seasoned side down in hot pan. Sprinkle other side.
  4. Brown for about 4 min. Flip & brown other side.
  5. Add Balsamic & Thyme to pan. Bring to boil & flip chicken to other side. Reduce liquid for about 3 min.
  6. Add Chicken Stock. Bring back to boil. Reduce liquid to half for about 5 min.
  7. Remove chicken from pan & set aside.
  8. Add (0.5) T of Olive Oil to pan & heat on medium. Add garlic & saute for 1 min.
  9. Add onion & reduce heat to medium low. Allow onions & garlic to simmer for 5 min, stirring occasionally.
    • If you want to add chopped tomato or bell peppers, this would be a good time. Saute for about 5 min before moving on to the next step.
  10. Add a few handfuls of spinach & place lid on top. Return heat to medium.
  11. Once spinach reduces by half, stir & add more handfuls. Return lid.
  12. Continue adding handfuls of spinach until all is wilted
  13. Add Worcestershire & Sriracha. Add White Beans. Stir.
  14. Simmer on medium for about 5 min.
  15. Place chicken on top of Spinach & White Bean mixture. Return lid & heat for about 1 min.
  16. Serve & Enjoy!

Balsamic Chicken w. Sauteed Spinach & White Beans