Dinner tonight with home grown veggies!

Made a simple stir fry with garlic and home grown greens: broccoli with the leaves and stems, along with a bit of baby kale and red vein sorrel. Paired with some chicken breast and whole wheat tossed in a bit of olive oil. Delicious!

Recipe: cook the wheat in a rice cooker at 1:2 ratio of grains to water by volume.

In the meantime, prepare the chicken. Pound the breast slightly with a heavy object so the thick part becomes the same thickness as the thinner end and season to taste (I dusted it with some smoked paprika, garlic powder, ground thyme and salt). Heat a skillet over medium/high temperature and add just a bit of olive oil (around a teaspoon) and place the chicken over the oil. Cook for just a minute or two, until the bottom has a nice color to it. Flip over, cover with a well-fitting lid and reduce the heat to medium. Set the timer to 10 minutes and when it goes off turn the fire off but don’t remove the lid for another 10 minutes. It will finish cooking with the residual heat and start moist.

While the chicken is finishing cooking, you can prepare the vegetables. Get a skillet preheated and add some olive oil and some garlic cloves that were crushed with the side of a knife to the preheated pan. Cut up the stalks of the broccoli and add it to the pan, and while it’s cooking cut up the rest of the veggies (leaves and broccoli crown) and add them in. Stir everything until bright green and tender.

Once the chicken is done, take it out of the pan to rest a bit and cut into bite size pieces to add to the cooked veggies. Serve over the grains tossed with a drizzle of olive oil.