TIP: Use what you've already got lying around, and just make it interesting with seasonings, cooking methods, and pairings! No need to buy tons of groceries just for one evening.
I had some boneless chicken breasts in the fridge that I had picked up from the supermarket, essentially ready to cook. I has also stopped by a farmer's market the weekend before and had stumbled across an unfamiliar vegetable, the patty pan squash. This flying saucer-shaped squash cooks and tastes like a summer squash or zucchini, so it pairs quite well with chicken. Also, we had a container of dried couscous lying around, so I figured the three would work well together.
That's it - chicken, veggie, couscous.
I started the squash roasting by cutting it in half, scooping out the seeds, brushing it with oil and herbs, and letting it hang out in the oven at 380F for about ten minutes per side.
I mixed together some herbs (thyme, rosemary) with honey, olive oil (a staple for any kitchen), salt and pepper, and brushed them on the chicken. Stuck it in a grill pan, and in no time it was almost done. I added a bit of balsamic vinegar and finished it off.
Couscous - follow the directions on the package, and add some seasonings and herbs.
The result:
Look at the steps I took, and realize it took me about half an hour from start to finish...there's nothing that anyone can't do!
Gotta go check the veggies roasting in the oven for tonight's dinner!
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