There's No Excuse Not To Make This One...

If you're anything like me, your relationship with white meat chicken defines "love-hate." I love its nutritional value--great source of protein, low in saturated fat--and how juicy and tender it can be when done right; but I hate when people mess that up. An overcooked chicken breast is tough, stringy, and, in my opinion, contributes to the belief that healthy doesn't taste good.

Tonight I was in the mood for chicken. I wanted something hearty and satisfying without the guilt, and it needed to have a lot of flavor, but not take up too much of my time. I know, how picky. So I made a quick sauce to slather over the chicken breasts:

The base is mustard (the grainy kind--it looks more attractive than the yellow mustard when it comes out of the oven) and honey (maple syrup works just as well, too). You can stop here, or, if you want to get a little more creative, add a pinch of salt, go heavy on the freshly ground black pepper, splash in a small amount of BBQ sauce for a smokey background flavor, and a dash of your favorite hot sauce (I used Sriracha, found in almost any supermarket or local grocery store). Pour on top of the chicken and make sure the breasts are evenly coated. Place into a 400 degree oven for about 22 minutes.

For a side dish, I pan-roasted carrots and small onions:

Roughly chop the carrots, peel the onions, and add them to a hot, oiled pan (just a little olive oil will do). Season with a little salt, a lot of black pepper, and fresh rosemary. Let the vegetables brown and begin to soften, and then add a little chicken or vegetable stock, or even water, a light sprinkling of sugar, and a dash of red wine or apple cider vinegar. Stir and allow to cook until fork tender.

The chicken was cooked to perfection, the side dish was simple yet powerful and played well with the flavors of the bird. Served with a hunk of crusty bread, it was a delicious meal that took barely any time to prepare. And, best of all, it was healthy.