Hi everyone!! I hope you all are well. I have a new and easy recipe for you today! I developed this recipe while suffering from cabin fever during the shutdown (which is now over – woohoo!!!). I have a minor (okay, major) sweet tooth and it calls out to me when I work from home. I can silence my sweet tooth when I only work from home once a week. However, it started to become a problem when I was working at home on Monday, Wednesday, and Friday! To curb this I created an awesome new side dish, which I had for lunch on Monday.
Tag Archives: roasted vegetables
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Now let’s get down to business!
Roasted Asparagus. Roasted Broccoli. Pasta Pearls. Feta Cheese. Please tell me what’s not to like?! I came up with this Roasted Asparagus and Broccoli Israeli Couscous Salad in March when temperatures were in the upper 70’s. I was itching for summertime, and super light but satisfying meals. I could eat this on its own as a meal, but I served it with quick and easy Grilled Lemon Chicken Breasts, to keep the male contributor to this blog happy.
This recipe came about as many of my recipes do, figuring out how to make a delicious and satisfying dinner from what I have on hand. I knew Chris was joining me for dinner yesterday, so I checked out my refrigerator in the morning. Leftover roasted vegetables and diced fire roasted tomatoes in the fridge, two lonely chicken breasts in the freezer. I moved the chicken into the fridge to defrost, and then set out on my way to work pondering what to make. When I suggested making a “sauce” out of the roasted vegetables and tomatoes, Chris was intrigued, but not sold. Then I mentioned that I could put this sauce over chicken that had been cooked in bacon fat. Needless to say dinner was decided.
For just going with the flow, this recipe pleasantly surprised Chris and I. It was fast and simple, in addition to being delicious, and made completely from items I had in the pantry and refrigerator!
Start out by frying up some bacon on medium-medium high. I used turkey bacon, because that’s what I tend to buy – a mild attempt at watching my figure.
While the bacon was cooking I also put some rice on to serve the chicken and ragu over. You can use any type of rice you want, I used a whole grain chicken flavored blend. Prepare the rice according to the package directions.
After your bacon is nice and crispy remove it from the pan to paper towels, and let it cool before cutting it into pieces. Next, turn down your burner to medium and season your chicken breasts. I seasoned my chicken breasts with dried thyme, basil, garlic powder, salt and pepper prior to cooking. Be sure to season both sides! After seasoning, add the chicken to the pan, do not pour out that bacon fat!
If there is one thing you should know about me, it is that I l-o-v-e roasted vegetables. I have been known to eat an entire pan of them for dinner, and am not ashamed one bit. They are so easy and versatile, and are ready in 20-25 minutes! I try to pick vegetables that are in season, but my all-time favorite combination is zucchini, yellow squash, red peppers, green peppers, broccoli, and red onion. I sometimes substitute artichoke hearts for the broccoli when I can find a good deal on them.