basil

Pollo Italiano - Shed Program Preview Recipe!

pollo italiano shed for the wed cookbook shedding for the wedding nutrition plan

It’s Friday night. Cue the mood lighting, pour a couple glasses of red, Alt-J is jamming through your stereo. Candles are lit. It’s cozy AF right now. Time for a little date night at home with your boo and this meal from the Shed Program, Pollo Italiano!

I love this recipe because 1) tomatoes, 2) basil, and 3) garlic. I mean there isn’t a better combo than that! The chicken breast is never dry in this recipe AND it also has a subtle sweetness that brings it all together! I think its pretty much perfect in all seasons too! Obvi, cherry tomatoes are best in the summer buttttt let’s be honest, I buy them all year round.

This recipe is one of the many recipes from the Shed Nutrition Program! And today is the last day to get the launch discount of 20% off the Silver plan! Use code: TWOSHEA20. It expires at 11:59 CST tonight!

Leave me a note if you try the recipe! <3 Xo, AHS


italian style chicken in tomatoes and basil shredding for the wedding recipes whole 30 approved paleo approved

Pollo Italiano

Serves 2

Ingredients

  • 2 tbsp olive oil, divided 

  • 1 lb boneless, skinless chicken breasts (about 2-3) 

  • Sea salt 

  • Cayenne pepper 

  • 1 clove garlic, thinly sliced 

  • 1 pint assorted cherry tomatoes, whole 

  • ¼ cup chicken broth 

  • 2 tbsp balsamic vinegar 

  • 1 tbsp fresh basil, divided 

Instructions

In a large skillet (preferably, nonstick), heat 1 tbsp olive oil over medium-high heat. Pat the chicken breasts dry with paper towels and season them generously on both sides with salt and cayenne. Add the chicken to the pan and cook, lowering the heat to medium if your pan starts to smoke, until nicely browned on both sides and just pink in the middle, about 5 minutes per side. Move chicken to a plate and tent with foil. 

Add the remaining olive oil to the pan, along with the garlic and tomatoes. Cook until the tomatoes begin to burst, stirring occasionally and scraping up any bits of chicken from the bottom, about 5 minutes. Add the broth and balsamic and using the back of your spoon, gently crush the tomatoes so they release all their juices. Simmer the sauce for another 3 minutes until it’s thickened and the acidity has mellowed. Stir in the ½ tbsp basil and taste for seasoning, adding more salt as necessary. Add the chicken back to the pan and simmer until it’s cooked through. Remove from the heat, garnish with remaining basil. 

Roasted Heirloom Tomato Soup


Please enjoy my first foray into the movie making world. Lol, it's just my Instagram story turned feature film- and it's less than a minute! Note: I mention quinoa stuffed acorn squash - saving that one for another day! Apologies for poor lighting- I finally got a food light for evening meals!


This soup is 5 (store bought) ingredients and is perfection. Great for cool end of summer evenings, and maybe one of the easiest recipes EVER. So fast. So easy. It's perfect for a weeknight. 

It is approved for both months of the program, but don't use any cheese garnish if you are in month 2. I promise, this soup is so flavorful- you will barely notice it! 

Ingredients

  • I used 3 small, 4 large heirloom, 2 medium tomatoes …  on average 9-10 med sized tomatoes. Use heirlooms if you can for amazing flavor. 
  • 6-8 (depending on size) garlic cloves, peeled and whole
  • 1 small yellow or sweet onion, quartered 
  • 1 tablespoon olive oil
  • 4-6 basil leaves
  • salt and pepper
  • Option: sprinkle of parmesan cheese, grated
  • Option: try with 1 tablespoon balsamic vinegar

Instructions

Pre-heat oven to 375 degrees. Wash and cut tomatoes, placing in a shallow baking dish cut side down. Add onion pieces, garlic, and basil to the pan. Drizzle vegetables in the pan with olive oil (and optionally with balsamic vinegar.) Season with salt and pepper. Bake for 45 minutes.

Place roasted vegetables (tongs are great for this) in food processor bowl or blender. Pulse until you reach desired consistency. I made mine thicker, and it felt very hearty! An immersion blender also works very well. 

The soup will be hot without reheating necessary. Serve garnished with cheese if desired.