what are we having for dinner?

While perusing chicken recipes a couple of months ago, I stumbled upon this gem of a recipe.  The claim was that it was the “World’s BEST Chicken.”  I couldn’t wait to prove them wrong – but….the chicken was delicious!  I’m not sure about THE best, but it was extremely easy and quick to prepare, and it was very very good.  Pair it with some good veggies, and you’ve got yourself a wonderful weeknight dinner that’s healthy to boot! And…it’s what’s for dinner tonight.

MENU:

WORLD’S EASIEST CHICKEN

ROASTED BROCCOLI

CARROT SALAD

STRAWBERRIES TOPPED WITH COCOA WHIPPED CREAM

WORLD’S BEST EASIEST CHICKEN

(Adapted from Rachel Schultz)

4 boneless, skinless chicken breasts (since this meal was just myself and my husband, I opted to go with 2 chicken breasts)

1/2 cup Dijon mustard

1/4 cup maple syrup

1 TBSP red wine vinegar

Salt & pepper

Fresh rosemary

Preheat oven to 425 degrees F. In a small bowl, whisk together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish sprayed with cooking spray. Season with salt & lots of pepper.

Pour mustard mixture over chicken. Make sure each breast is coated. Top with more pepper on.

At this point you can refrigerate until ready to bake, or just pop the chicken in the oven now.  Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Season with fresh rosemary.

ROASTED BROCCOLI (Adapted from Alton Brown)

1 pound broccoli, rinsed and trimmed

2 TBSP extra virgin olive oil

2 cloves garlic, minced

1/2 tsp kosher salt (I’m using maldon)

1/4 tsp freshly ground black pepper

1/3 cup panko bread crumbs (I’m using gluten free bread crumbs)

1/4 cup finely grated Parmesan or sharp Cheddar

Preheat oven to 425 degrees F. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine.  Return the mixture to the cake pan.

Place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

CARROT SALAD (Adapted from Bobby Flay)

6 large carrots, peeled

1/4 cup fresh lemon juice

2 cloves garlic, finely chopped

2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp salt, plus more for water

1/4 cup olive oil

1/4 cup finely chopped flat-leaf parsley

My favorite lemon juice if you don’t have the real thing:

Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don’t fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.

Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl.

Slowly drizzle in the olive oil until emulsified, and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.

STRAWBERRIES TOPPED WITH COCOA WHIPPED CREAM

Cocoa Whipped Cream

1 TBSP cocoa powder

4 tsp sugar

1 cup heavy cream

Mix the cocoa and sugar with a tablespoon or two of the cream to form a thick paste (this eliminates lumps in the cocoa) before stirring in the rest of the cream.

Then whip the cream to a hard peak consistency and dollop over sliced strawberries.