Has anyone else noticed that its finally started to get cold out around here? Not a fan. I know its winter and that’s standard but those 60-70 degree days in December were suiting me just fine. Hence why I’m counting the days ’til I leave for Orlando. Rumor has it that it’s in the 70′s still. Sign me up!
So, while I’m dreaming of warm, sunny days, its back to reality of the busy work week. There are many a weeknight when the last thing I want to do is cook a meal when I get home. However, this is just the solution!
It’s quick. It’s easy. It’s healthy. Not to mention it’s just plain delicious!
Just pop 2 thawed chicken breasts in the Deep Covered Baker, season them with salt and pepper and pop them in the microwave for about 7 minutes depending on the thickness of the chicken breasts you’re using.
While those are cooking, pop asparagus that have been seasoned with S&P and drizzled with olive oil into an oven preheated to 350 degrees for about 8 minutes.
Once the chicken is done, pour out the broth that is created while cooking and dice. Cut up the baked asparagus and add them in with the diced chicken.
Roughly chop a can of artichoke hearts and add dish. Lastly, chop about a cup of sundried tomatoes, add them in the dish and put back into the oven for 5ish minutes to allow everything to meld.
Not gonna lie, I usually add in a good amount of feta cheese on top just for good measure. Gotta get your calcium some how! May as well be from some cheese, right?
This will make 2-3 servings depending on your appetite. I typically make it just for myself and have plenty leftover for lunch. This meal always gets rave reviews from my coworkers! They all always think it’s “restaurant food.”
Now, you too can fool your coworkers with your sweet culinary abilities!
Tomorrow is Hump Day! Weeee!