Today we had organic chicken and mushrooms with brown rice pasta (recipe to follow), bread served with Gorgonzola, brie and goat cheese, and an assortment of fruit and cookies.
This how I ate it: I took 3 pieces of bread and spread them with each kind of cheese and placed these slices in the bottom of the bowl. Then I heaped the mushroom, onion and chicken mixture on top, which soaked into the bread. Nummy.
Chicken and Mushrooms
2 lbs mushrooms (I used a combo of portobellos, which I sliced, and button mushrooms, which I halved)
1 large white onion, sliced
8 boneless skinless chicken thighs
1 1/2 cups fat-free vinaigrette of your choosing
Combine mushrooms and onions into large plastic container. Add half the vinaigrette and toss to coat. Put in fridge and allow to marinate for at least one hour.
Add remaining half of vinaigrette to the chicken, put in a separate container. Toss to coat. Put in fridge and allow to marinate for at least one hour.
Preheat oven to 400 degrees. Put chicken and veggies on separate cookie sheets or shallow pans. Chicken takes about 35 minutes, the veggies can take up to 50 minutes, you want them dark and a bit gooey.
Serve with your favorite al dente pasta.