Thursday, April 28, 2011

Baked chicken, a sweet potato, and the best side vegetables EVER!!

Here's a simple meal that requires very little effort and tastes wonderful, a meal from Kristi Approved. (I just added the tiniest bit of butter.) The picture, unfortunately, does not do it justice.

I hope we grow piles of zucchini and squash in our garden this summer, so I can eat this every day!

I put 4 frozen chicken breasts in a pie plate, added about a tablespoon of butter, and seasoned with garlic powder, rosemary, pepper, and a squeeze of fresh lemon. Threw them into my oven preheated to 350 degrees, along with 2 large sweet potatoes in their own pan to catch the drips. I let them cook for an hour, removed the sweet potatoes, cut the chicken breasts in half and drained out the liquid from the bottom of the pan, and let the chicken cook a bit longer.

From the pantry, I brought out an onion. I raided my fridge for vegetables and found a few mushrooms, half a bell pepper, a yellow squash, and a zucchini. I sliced and chopped, then threw them in a pan to sauté. After about 2 minutes, I added the chicken drippings, then went away and just let them sit on the stove together for about 5-7 minutes. (I didn't mean to leave them that long, but I got distracted.)

The results were delicious. Moist chicken, really flavorful vegetables, and a healthy meal. I find that just about anything tastes great with a bit of butter, lemon, rosemary, garlic powder, and pepper. I'm also really fond of cilantro, lime, and garlic. Mmmmm.

What's your favorite flavor combination?

1 comment:

Handy Man, Crafty Woman said...

Great recipe. Thanks for linking this up to Wicked Awesome Wednesday.