So yes here comes October and so far I have been spending more time in the kitchen. I credit that to me reading all these paleo blogs and recipe websites of late. They are so inspiring and better yet provide me with ideas for alternative ingredients for some of the foods, which I love but couldn't or chose not to have, and for which I just couldn't think of substitutes for. Suffice it to say, my love of food, or rather, creating good food, just TUN UP!! (For the non-Jamaicans that means 'turn up'). Don't mistake me though for wanting to spend hours in the kitchen...hells no! I still can be a lazy ass woman when it comes to anything domestic, including cooking, so I am sure as heck going to find an easier way or shorter way to get food off the stove/out the oven and unto the table.
And so came about this recipe. Unique by any means? Heck no! Easy as 123? Definitely!
So here's what you need:
4 skinless chicken breasts (bone in)
2 tsp garlic powder
1 tbsp chopped parsley
Salt
1 tbsp evoo
Cooking spray
Sauce:
Fish and meat sauce
How to prepare:
1. Preheat oven to 350 degrees, coat 9x13 glass dish or roaster pan with cooking spray and set aside.
2. Wash chicken breasts with juice from a lime, pat dry with a paper towel and place on a board, sheet or in a bowl.
3. Mix garlic, parsley and salt in a separate bowl then rub all over chicken.
4. Pour evoo and rub into chicken breasts just enough to lightly coat them.
5. Place chicken into lightly greased glass baking dish or roaster pan, bone side down, and place uncovered in oven for 10 minutes.
6. Turn breasts over and cover dish/pan after 10 minutes and roast for an additional 12-15 minutes or until chicken is tender.
Serve over cauliflower and pumpkin mash with a side of roasted/sautéed vegetables (in pic is zucchini). Sauce is optional.
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