Being pregnant means that I have this constant war in my body around food: Is it healthy enough? Filling enough? Flavorful enough so my baby will taste it? Will this be too many calories for the day? Am I gaining weight at the right rate? I know I’m not supposed to actually eat for two, but I’m not supposed to be hungry… Right??

Well, in my pre-pregnancy days, we typically ate low-fat meats during the weeknight, especially during the summer, what we affectionately called “Chicken Week.” 

I had completely forgotten about this favorite dish until my sweet husband spent an entire weekend re-doing the deck and was exhausted and I realized that I hadn’t cooked for him in MONTHS and wanted to do something nice–I then remembered this gem. I hope you enjoy them as much as we do! This is an excellent, quick, cheap, one-pot dinner! Plus, this is a double recipe, so you can vacuum seal, Tupperware, or ziplock freeze it for a while and easily reheat it stove-top or in the microwave for an additional dinner.

If you find yourself frequently using ground meats, I highly recommend the KitchenAid Food Grinder attachment as the quality of the meat really does come out significantly better than the very pricey pre-ground chicken breast from the store. Other benefits of using ground chicken over ground turkey include the texture. Often, ground turkey has a rubbery-ness that squeaks against my teeth. I know, that’s a strange way to describe it, but it’s just true. The Food Grinder attachment comes with 2 gradients so you can choose which size grind you prefer (Kyle usually ops for the larger setting).

That’s how we used to do it, at least, back in 2017 when I originally posted this recipe, these days, we do a rough but small chop, it creates pieces small enough and uneven enough to mimic ground chicken, but large enough to maintain texture and flavor. Upside here too is that you don’t have to wash the grinder!