Eat Better Week: Portabella Mushroom Chicken & Roasted Cauliflower

It's day 3 of Eat Better Week and in case you're on the verge of cooking burn out, don't fret! Some weeks by the time Wednesday rolls around, I've all but had it with cooking, keeping my apartment in order, hanging up my clothes, and doing the dishes. That's where this super simple chicken recipe comes in (along with the remembrance of The Biggest Loser from the previous night...if that's not enough to get you going, I'm not sure what is...). And my favorite part? Almost every ingredient in this recipe can be found at any given time in my refrigerator or pantry, making this chicken dish a staple in my weekly meal plans. Though the side dish often varies between rice, green vegetables, sweet potatoes, or essentially anything I can find around the tiny kitchen, this week I served it up with a side of roasted cauliflower with parmesean cheese. And in case you're wondering, the veggie part wasn't mushy and undesirable...it was actually quite tender and tasty to boot. Roasting is really the only way to consume vegetables in my opinion (that is, unless you're dousing them in melted cheese but therefore removing any health value they brought to the proverbial table), so see below for a quick and easy tutorial that's pretty much interchangeable with most raw vegetables. Let's get right down to it, shall we?

Glazed Portabella Mushroom Chicken
1 lb chicken tenderloins (or thin sliced breast if you prefer)
1 pkg baby portabella mushrooms (I found these at my local grocer, but button mushrooms will work just fine)
1 Tbsp low sodium soy sauce
1 Tbsp balsamic vinaigrette
1 Tbsp Dijon mustard
1 Tbsp honey
2 cloves garlic, minced (this is where the jarred kind comes in really handy!)
olive oil
kosher salt, to taste
black pepper, to taste

In a mixing bowl, whisk together soy sauce, balsamic vinaigrette, mustard, honey, garlic, salt and pepper.

Toss chicken in mixture and set aside. Meanwhile, wash, de-stem and slice mushrooms. In large skillet, heat 1 tbsp olive oil. Add chicken to pan, pouring all of the leftover marinade over the top (note: you may want to break out the splatter screen here). Cook for 3 minutes or until bottom of chicken starts to brown. Turn the chicken and add in mushrooms, which will quickly shrink down once coated with some of the marinade in the pan (though they may be a bit unruly when first added to the pan).

Cook until chicken is cooked through, the juices run clear, and the mushrooms are soft. That's it...it's that simple.

Roasted Cauliflower
1 head cauliflower
olive oil
parmesean cheese
kosher salt
cracked black pepper

Preheat oven to 400 degrees. Break down cauliflower into florets and rinse. In mixing bowl, drizzle cauliflower with olive oil, salt and pepper. Toss to coat. Next, line a baking sheet with foil (remember that clean up in a snap? Once you go foil, you won't go back) and spread cauliflower out on sheet. Sprinkle with parmesean cheese. Roast for 25 minutes. Remove from oven, toss cauliflower and add a bit more parmesean.

Continue roasting 10 minutes more or until you're satisfied with the desired crispiness.
Put 'em together on a pretty plate and here's what you get...

Oh, I almost forgot to mention...since this meal can seem a little...brown (and I like my dishes to be multicolored)...you can always fix that by adding some fresh herbs on top. Since this was a last minute dish and I had no fresh herbs to speak of, I sprinkled on some dried parsley for a similar, if not perfect, effect.

So there you have it. One more fabulous, healthy and delicious meal to add to your repetoire. What do you think? Do you have another super easy, quick chicken recipe? How do you prepare your vegetables so that they're not only edible, but actually covetable?

PS - In case you missed days 1 and 2 of Eat Better Week, check out the recipes for Spicy Sweet Potato Wedges and Turkey Pasta Mash Up.