For foods that are, likely, whole30 compliant, I'm pretty much just throwing things together, for the most part. Every once in a while I might have a 365 days of pinterest recipe, though.
For right now, though, so I can remember what works, here is the first one.
Chicken and Zucchini with Green Chile Sauce
2 boneless chicken breasts
The white and firm-green parts of 2 green onions (save green for another recipe)
Sauce ingredients -
1 midget can of gluten free hatch chopped green chile (4 oz can)
1-2 Tb of...some pureed tomato and veggie mix (I have ice cubes of homemade condensed tomato soup 'starters' that I would usually add to water to make soup with)
1. I brined the chicken in salt water for about an hour (literally just poured some salt in some water and put the chicken in, keeping it in the fridge.).
2. Chopped up the onions and started frying them in the oil (I'm pretty sure this isn't so Whole30 kosher, but again, I'm using more fat), then added chicken and started to fry. Fry until brown on one side (either browned, or not pink - I went for 'not pink).
3. Chopped 1 small zucchini into slices, and cut the slices into fourths, then added to the chicken.
4. In another tiny saucepan, poured in can of green chile and tomato-stuff and started cooking on low.
5. Turned over chicken, then covered with a lid and cooked on medium for about 5 more minutes.
6. Poured off all excess liquid from the chicken and zucchini pan into the saucepan. Turned up heat to med and cooked the sauce pan. Fried the chicken a little longer to actually get it a bit browned.
Serve with chile sauce poured over chicken and zucchini. Turned out pretty well, actually!
Took less than 15 minutes to cook, too.