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Spiced Chicken Bake with Potatoes and Vegetables

30 Jan

I don’t really have time/energy to go all out sometimes on weeknights. It can get pretty hard to feel motivated to cook on days where I work late and have no energy…. especially on a monday. UGH

I took out chicken breasts this morning to defrost and debated all day what to make. my mom said to make chicken and vegetables in the oven.. so i created something like that. and WOWIE… it was so delicious and flavorful. i think i impressed myself a little. you should try it. 🙂

4 skinless, boneless chicken breast halves
2 tbsp minced garlic
1 tsp rosemary
1 tsp thyme
1 tbsp fresh sage (chopped)
6 small gold potatoes, cut in 3’s or smaller pieces
4 carrots, halved and cut into 1 inch pieces
1 red pepper, sliced
1/2 an onion, sliced
extra virgin olive oil
salt and pepper


Preheat the oven to 400 degrees. Slice the chicken breasts into smaller strips or in half depending on the size of the breast. Peel and square the potatoes. Add the rosemary, thyme, sage, and garlic in a bowl or plastic bag. Add the chicken and mix really well making sure every piece gets covered. Throw the potatoes into an oven safe pan with some oil, add the chicken and mix together. Pour some lemon juice around in the pan with the potatoes and chicken. Bake covered at 400 for 30 minutes or until the chicken is no longer pink in the middle. Make sure to stir/flip the chicken a few times half way through.

Chop up all the veggies, drizzle them with some oil, salt and pepper and add the chopped up veggies (carrots, peppers, and onions) to the pan with the chicken and potatoes. Uncover the pan and let this cook for another 20 minutes. If the chicken is done, take it out and leave it in another plate until the vegetables soften up.

The aroma from the sage and spices on the chicken will smell up the house so nicely you will love it. I served this over brown rice but i think the only thing i would like to do next time is make a yogurt sauce to serve with the chicken. This came out SO good that i have to make it again. and did i mention easy and healthy?


Parmesan Risotto

30 Jan

I love risotto… something about the creaminess and the richness of it served with chicken or red meat. I never tried making risotto before so i figured i would give it a shot and was looking for something without heavy cream.

are you scared of making risotto? is it too intimidating for you? GET OVER IT! this is so easy!!! and you will impress everyone with its deliciousness.

here it is!

Parm Risotto


3 tbsp unsalted butter
1 onion, chopped in little pieces
1 cup arborio rice
1/2 cup of dry white wine
3 1/2 cups of chicken broth
1/2 cup of grated parmesan cheese
salt and pepper to taste
2 tbsp dried basil


Melt only 2 tbsp butter in a medium pot on medium heat. Add the onion and salt and pepper to the butter, and stir until softened about 6 minutes. Add the rice and stir around letting it cook for about a minute or so, add the wine and let it simmer until it starts to absorb. Add the chicken broth and cover the pot to let it absorb, stirring every so often…about 10 minutes. Feel free to lower the heat at any point if it gets too hot. If the rice is too dry add more broth. It should be all creamy and delicious at this point. Add in the basil, another 1 tbsp of unsalted butter, the parmesan cheese and stir. YUM.

Enjoy under a hunk of meat or chicken with some veggies like asparagus or broccoli.