I hope everyone is having a wonderful first month of 2016. Can you believe that January is already halfway over?! Blows. My. Mind. Somehow, after all of the hustle and bustle of the holidays, we don’t find ourselves in January like, “Oh my gosh, I have literally no responsibilities and the couch is much warmer than any other part of my apartment so I’m just gonna chill here.” No, it doesn’t really quite go like that, does it? Our lives don’t magically come to a halt because the holiday parties are over and our calendars seem clearer than ever. It’s almost an illusion.
With the New Year, we’re naturally more in tuned with self-improvement…which, actually (gasp!) takes work. Do you see how, and why with the New Year, even with good intention to slow down, we may not be as footloose and fancy free like we sometimes imagine, or wish, our days, afternoons, and evenings could be.
While calling for simplistic order in our lives and getting back on track may seem difficult, it doesn’t have to be! Planning easy, clean meals, and menu building can help drastically. If I look at a recipe and it has too many ingredients that will make me feel overwhelmed, I’ll save it for a later date with a note on how long it takes, etc. so that I know I’m not biting off more than I can chew. Menu building is a great practice. Look for two or three recipes to make in a week that call for a few base ingredients. And if you end up without an ingredient here or there, look for a substitute, you never know until you try.
Case-in-point, I pretty much had none of the ingredients for this recipe. So what, I didn’t have rosemary or thyme? (RIP herb garden). I’m not even sure if you could call this “adapted.” HA, but this was, in fact “no work” chicken, which is just sometimes what you need.
Recipe Report Card:
Amount of Pantry Staples Used: B+
Stud approved: B+
Taste profile: A
Final grade: A=
“No Work” Baked Chicken
Adapted from The Seasoned Mom
1 lb chicken breast
1/3 cup maple syrup
¼ cup Dijon mustard
2 tbl liquid aminos
2 sage leaves
4 tbl coconut milk (optional, I added because, shocker, I had it, plus the sauce didn’t seem like enough)
Salt and pepper to taste
Large baking dish
Preheat oven to 425F.
Whisk together syrup, mustard, aminos, and coconut milk, if using.
Coat baking dish with non-stick spray. Place chicken in dish and sprinkle with salt and pepper. Pour sauce over chicken and toss to coat. Place sprigs of fresh herbs in the dish.
Bake for 30-40 minutes, or until meat thermometer reads 165F.
Make ahead options:
1. You could prep the sauce ahead of time and refrigerate until ready
1. Use whatever herbs you have on hand. Our fresh options vary week to week.