I met a new friend over on Instagram, who reached out to me with an opportunity to try out some of their brand's products inspired by the Mediterranean diet. Italian food and cooking holds a special place in my heart, so the olive oils and spices from "Kouzini" were a welcome addition to my kitchen staples.
I've been incorporating their products into my meals daily, as you may have already seen over on Instagram, and I have been nothing short of impressed. The quality of their olive oil is wonderful, and the spice blends have taken even my simplest of meals to the next level. I'll have a full product/brand overview post coming soon to fill you in on the products I've tried, but thought I would share this recipe first!
Another update: I've also been tweaking my diet lately by tracking macronutrients and aiming for lower fat and higher carbs, while still trying to keep things Paleo (will list the macros for the recipe below!). It's a work in progress, but this dish was a nice break from the over-simplified food that I've been leaning towards lately.
This recipe is also perfectly suited to satisfy a variety of diet modifications: use breast or thigh meat for lower or higher fat, serve over pasta if you're not gluten free, add spaghetti squash or zucchini noodles for higher carbs, or top with a little mozzarella or parmesan if you consume dairy.
As always, I'm keeping life simple by using a jarred sauce ($2.99 organic sauce from Trader Joe's, with super clean ingredients!) and baking in the oven so I've got time to do clean-up while dinner cooks.