Another delicious and super sophisticated skillet meal to add to your dinner rotation… again, I’m trying to make the most of our nights at home and serve up some new recipes to our normal menu, getting our girls to TRY new foods, etc. They are very much like me and could eat the same thing over and over again =but that’s no fun!
So this time I am serving up a one-skillet dish I adapted from Half Baked Harvest. I didn’t have the ground chicken it called for on hand, so I substituted ground turkey instead. Definitely similar taste, but wanted to make sure to call that out as well! Also, seeing as I have some picky preferences as well, we skipped the olives from our version and just used the sun dried tomato oil, not the actual pieces themselves.
The girls both enjoyed it and I was thrilled to see them venture out of their comfort zone. I will say that I made this on a Friday night when I had extra time for meal prep = this one wouldn’t necessarily be a weeknight meal because it involved a ton of steps and a little more time in the kitchen than I normally have on a crazy busy day after school + dance. Enjoy!