Ever have one of those days where your list is complete and the plan is in place? Then, everything NOT on your list becomes a priority. Classic.
Yesterday was one of those days.
I had a business meeting last night, so I had carefully thought through what needed to happen before I walked out the door. Then, one by one, unexpected things popped up, which made my dinner prep time reduced to less than 30 minutes!
I'm blogging today, because I DID IT! And it wasn't from the drive thru, take out or frozen food aisle.
I started with organic, free-range chicken breasts, kale, and a few other fresh ingredients. I was in the kitchen under 30 minutes. Here's what I did....
Grape tomatoes on a foiled tray and put in the toaster oven for 20 minutes on 400 degrees. I covered them with grape seed oil, salt and pepper. Time to hit the showers and get ready!
The chicken breasts were pounded flat and cut into portions for each person, then each side was salted and peppered. The roasted tomatoes and oil they roasted in, black and green olives along with a few capers were spread across the top of the raw chicken. The last added ingredient with a drizzle of balsamic vinegar, right before I popped it in the preheated oven.
While the chicken was baking, I chopped up the rinsed kale and garlic.
By the time the chicken was done, the kale was perfect and it all went on plates in perfect time.
KALE AND WHITE BEAN
1 bunch kale, rinsed and chopped fine
1 can organic cannellini beans (white kidney beans)
2 cloves garlic
olive oil
S&P
veggie stock/broth, as needed
Lemon
Add 2 circles of oil to a medium heated skillet
Add the kale - it should sizzle a little
Add 1/4 cup (or so) of broth and cover for about 5 minutes
Chop garlic and rinse beans, then add both to the skillet
Toss together, season and add more broth if needed
The kale should become bright green
Right before serving, add a big squeeze of lemon
TUSCAN CHICKEN
2 organic, free-range chicken breasts - pounded flat
then cut into portions
1/2 cup sliced olives, black and green
1 Tbls capers, drained
Roasted tomatoes and roasted oil
Balsamic Vinegar, to taste (I used about 1 Tbls.)
Pound chicken flat
Salt and pepper each side
Lay in glass or stone dish for baking
Top with olives, capers and tomatoes in oil
Bake at 350 for 20 minutes
Remove from heat and top with parmesan cheese.
Now you can feed your family a tasty, whole food dinner. It's simple. It's fast. It's delicious.
Now Go Cook!
Cooking Notes:
Use fish instead of chicken.
Keep it vegetarian and use eggplant or tofu instead of chicken or fish.
Add roasted asparagus also.
