Lunch was Trader Joe’s frozen falafel (4 cut in half), TJ tzatziki, TJ kimchi (tried for the first time and didn’t like it, but I’ll keep trying until I find a brand I like), cucumber Greek salad with Brianna’s new American balsamic vinaigrette (sliced cucumbers, cherry tomatoes, Kalamata olives, feta, chickpeas).
Dinner is TJ Harvest Apple salad kit and baked chicken with my favorite mustard baked on top and McCormick Grillmates chipotle garlic and garlic herb seasonings on top.
Chicken recipe:
Thin cut chicken breast
Edmond Fallot Provençal Dijon mustard
Olive oil
McCormick Grillmates herb and garlic and chipotle garlic seasonings (Italian seasoning, garlic powder, and optional chili flakes would probably work well too or just your favorite blend)
I preheat the oven to 400F while I rub a little olive oil on the pan and on the chicken breast, then spoon on some mustard and spread into a thin layer on top, add a sprinkle of spices and then bake about 15-20 minutes depending on the thickness. If I’m baking Brussels sprouts too with it the I’ll bump it up to 25 minutes for both.
I’ll probably have an orange and some nuts for a snack later too.
by GoldenTortoiseshell
Dining and Cooking