Busy Mom Meal Idea: Fire Roasted Tomato Chicken

Busy mom meal ideas are something that I’m always checking out. Though we all know it’s not the healthiest, sometimes fast food is the easiest way to get the family fed on busy days. As a photographer, wife, and mom, my days are easily occupied with other tasks. Planning a menu for meals for the week can get daunting, and I personally get burnt out. I feel like I start to cook the same things over and over again. While I’m fortunate and my family doesn’t really complain too much, I’m always looking for ways to make life a bit easier.

Sometimes we have sports practices or games until late, I’m busy out shooting a photo session or meeting with clients, and all the other things that pop up into the calendar, it’s easy to forget about dinner. If I have remembered dinner, battling the grocery store isn’t my favorite task.

I’ve learned to use the convenience of grocery delivery to simplify things. I’m all about making my life easier! But when I’m sick of planning meals, I love doing food deliveries from places like Home Chef. With a wide variety of options to please nearly every family, it’s so nice being able to go to the front door after a busy day, open a box, and prep a delicious meal for my family with no time at all.

This week is especially crazy for our crew. My husband is out of town for work, and I have a busy work schedule myself, but these meals definitely make one less thing on my plate to worry about. Check out this Busy Mom Meal Idea for what we are eating tonight!

I’ve decided to share some of our meals with you guys in case any of you would like to try them out! Also, feel free to use my coupon code: MEGANE476 for $35 off!

Busy Mom Meal Idea: Fire Roasted Tomato Chicken

Before you cook

All cook times are approximate based on testing. If using fresh produce, thoroughly rinse and pat dry

Turn oven on to 425 degrees. Let preheat, for at least 10 minutes

Prepare a baking sheet with foil and cooking spray

Customize It Instructions

If using mahi-mahi, pat dry, halve, and season both sides with a seasoning blend. Follow same instructions as chicken in Step 3, cooking until fish reaches minimum internal temperature, 3-4 minutes per side. Skip the roasting step.

If using salmon, pat dry and season flesh side with seasoning blend. Follow same instructions as chicken in Step 3, searing, skin-side up, until browned,
2-3 minutes, then roasting, seared side up, until
fish reaches minimum internal temperature, 7-10 minutes.

If using NY strip steak, follow the same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes on one side, then roasting, seared side up, until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.

1. Start the Vegetables

Halve any large butternut squash pieces to roughly match smaller pieces.

Place butternut squash on a prepared baking sheet and toss with 1 tsp. olive oil, 1⁄4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into squash.

Spread into a single layer. Roast in a hot oven until beginning to get tender, 16-18 minutes.

While squash roasts, prepare ingredients.

2. Prepare the Ingredients

Mince cilantro (no need to stem).

Peel and mince shallot.

Stem poblano pepper, seed, and cut into 1⁄2” dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Pat chicken dry, and season both sides with a seasoning blend.

3. Finish Vegetables and Cook Chicken

Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to the hot pan. Cook undisturbed until browned, 2-3 minutes on one side.

Carefully, remove the baking sheet from the oven and flip the squash. Add poblano and push to one side. The baking sheet will be hot! Use a utensil. Add chicken to empty space, seared side up. Reserve pan; no need to wipe clean.

Roast in a hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While vegetables and chicken roast, make the sauce.

4. Make the Sauce

Return pan used to sear the chicken to medium heat and add 2 tsp. olive oil.

Add shallot to the hot pan and stir occasionally until tender, 2-3 minutes.

Add tomatoes, demi-glace, and 1 tsp. water. Stir occasionally until liquid is reduced by half, 1-2 minutes.

Remove from burner. Stir in cilantro until combined.

5. Finish the Dish

Plate dish as pictured, topping chicken with sauce and vegetables with cheese. Bon appétit!

Let me know if you guys try this out and what you think!

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