Sunday, October 23, 2011
Roasted Chicken with Broccoli Medley and Kale Salad
Tonight we were lucky enough that my parents were coming through town and took us out to dinner! We went to our favorite restaurant in Atlanta, R. Thomas Deluxe Grill. It has awesome, fresh food and I think they liked it. So, tonight I will post last nights dinner. It is a dinner that shows off how simple food can taste absolutely fabulous. I hope you make it!
ROASTED CHICKEN BREASTS
3 large split chicken breast with skin on and bone in
freshly cracked black pepper
Preheat oven to 350 degrees.
Place chicken breasts, skin side up, on a cookie sheet. Drizzle olive oil over skin and rub into breasts. Sprinkle with salt and pepper. Roast for 40 minutes. Remove breasts to a plate and cover with foil. Let rest for 10 minutes. Serve. We just cut the breast off the bone and eat only the meat, no skin.
3 cups broccoli florets
1 red bell pepper, diced
1 yellow bell pepper, diced
Bring a small amount of water to boil in a saucepan. Place steamer basket in pan and add broccoli to steamer basket. Place lid on saucepan and boil 5-10 minutes, until tender.
Meanwhile, heat 1 tsp olive oil in a large skillet over medium-high heat. Add bell peppers to skillet and cook until slightly tender, approximately 5 minutes. Remove pan from heat. Add cooked broccoli to pan. Stir. Top with sea salt and freshly ground black pepper if desired
2 cups washed, rinsed, torn kale leaves
3 cups spinach leaves
1 1/2 cups sliced red cabbage
1/2 cup shredded carrots
1 small cucumber, diced
Place all ingredients in a large bowl. Toss. Serve with desired dressing.