Hey y’all. I’m so excited to share a recipe with you that I created after a trip to Family Dollar Store. It’s a jazzed up chicken and veggie dinner that can easily serve from 1 to 5 people, and even better – you can prepare the chicken the night before and make a quick dinner even speedier!
You probably have several of the staples that I used in your pantry already. Just so you could see that you can create an entire meal from scratch with one stop at the store, I purchased the entire ingredients list from Family Dollar Store.
The first thing that I did was put the rice on to cook. Brown rice takes at least 40 minutes to cook, so when I make it, I make enough for two meals. Make once, use twice… or thrice. This simple tip is a time saver for busy families – refrigerate for using in the next couple of days, or freeze in zip top bags for a longer period of time.
While the brown rice cooked, I marinated the chicken. This whole meal was inspired by the sour cream, which was 50% off (I love a good sale!). Adding spices to sour cream, which is very similar to Tandoori-style chicken or fish, makes a flavorful marinade.
|1/4 cup apple cider vinegar|
|2 tsp ground cumin|
|1/4 tsp cayenne pepper|
|1 tsp oregano|
|black pepper to taste|
|1/2 cup sour cream|
I was cooking (and eating!) the same evening – so I let the chicken sit in the marinade while I prepared the Vegetables.
Mix all of the ingredients together and pour it into a standing Ziploc bag or a bowl. Thoroughly coat the chicken in the marinade. Allow the chicken to sit at room temperature for a minimum of 30 minutes. If you’re prepping the chicken the night before, place the marinated chicken in the fridge, and let it sit out at room temperature for at least 30 minutes before cooking.
|1 bag (12 oz) frozen corn|
|1 bag (12 oz) mixed veggies|
|1/4 cup sour cream|
|1/2 teaspoon oregano|
|1/2 teaspoon Kosher salt|
|1 tablespoon of country crock|
|1/2 cup of water|
Put the water, oregano and Country Crock into a saucepan and bring it to a boil. Let it boil for a minute or two and then add the corn. Season with salt. Once the corn is warmed through, stir in the sour cream.
Take half corn, and add it to a blender. Puree until smooth and strain through a mesh strainer. Set aside.
Add the bag of mixed frozen vegetables to the other vegetables in the saucepan. Warm through. Add more seasoning if necessary.
Start cooking the chicken. Heat a grill pan or skillet to medium high heat. Pour in about 1 tablespoon of olive oil. Wipe off excess marinade and lay the chicken into the pan. Cook 3-4 minutes on each side.
Now, here comes the fun part! Plating…Let your soul sing. Of course you can plate all of this family style, but come on. Let’s pretend we’re having a dinner party.
- Put a few spoonfuls of rice in the center of the plate.
- Top with a spoonful of the veggies.
- Slice the chicken against the grain and lay 4-5 slices over the veggies.
- And last but certainly not least, add a swish of the corn puree. If you’re not plating this dish, you can toss the puree in the veggies to make “creamed” veggies. I like sauce, so I decided to serve the puree on the side.
Shopping List and Prices
Steamed Fresh Chicken – 2lb bag of Tyson boneless chicken breast $7.25
Extra virgin olive oil $4.25
8 oz sour cream – $2.00
15 oz Country Crock $3.00
Birds Eye Mixed veggies $1.95
Birds Eye Sweet Corn $1.95
Cayenne pepper $1.00
McCormick Black Pepper grinder $2.65
McCormick Sea Salt grinder $2.65
Apple Cider Vinegar (32 oz) $1.55
Brown rice 32 oz $1.45
Keep in mind that the $30.70 cents total was not only enough for a healthy dinner for 5+ people, it also left me with plenty of leftover olive oil, rice, vinegar, country crock, and spices for future meals. The meal itself cost $14.38 for a family of 5. That’s $2.88 per person. How’s that for a happy meal?
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