Monday, October 29, 2012

Lemon Chicken

I’m hitting the reset button this week. I have been away staying in a hotel in Burnaby for two weeks for work related training. Before that I was on another weeklong trip up north in Prince Rupert, also for work.  Mixed along and in the middle of all that I had three weddings, three birthdays, and Thanksgiving. At two of the weddings I played photographer. Luckily at both there was a back up to take the pressure off. I have had a great time, an adventurous time and an exhausting time. So I am very glad to be home right now to get back to happy routines and do some much-needed chores around the house.

I’m also happy to be home to hit the reset button on my diet. My diet has suffered from travelling so much. I ate gluten free the entire time, but with that much time away from home it is difficult not to go out to a restaurant now and then, and when I did, I got sick. Every single time. Then the effects of it would last for days. I spent the last two weeks feeling like a big fat cow. I know, mentally, that it’s only temporary and it’s not the real me, but it’s really hard to push past it. When the only clothes you brought don’t fit properly and you’re in discomfort all day. It can be very trying.

My new way to reset is a very clean simple meal and I eat some variation of it throughout the week until I’m back to normal. This meal is so simple to make and yet each ingredient stands out and is so flavourful on it’s own.  I give you lemon chicken, baked yams and fried Swiss chard.  It is simple and delicious and 100% naturally gluten free.

Lemon Chicken

Olive Oil
4 - Boneless Skinless Chicken Breasts
1 Lemon
Sea Salt

Preheat your oven to 350 degrees F.  Coat the bottom of a baking dish with olive oil. Place the chicken breasts in the oil and flip them over to coat them in the oil. Next cut the lemon in half and squeeze both halves over all of the chicken. I use a simple wooden juicer to make it easier. Next sprinkle the tops of the chicken with salt, pepper and oregano. Place in the oven and bake for approximately 45 minutes until the chicken reaches 165 degrees F and is fully cooked.  (Chicken is done at 180 when whole, or 165 when in pieces).  Remove from the oven and serve with vegetable of your choice.

Fried Swiss Chard

1 Bunch of Swiss Chard (Rainbow or Red)
1-2 Tablespoon(s) of Butter

Place butter in skillet and turn to medium-high heat to melt. While the butter is melting, chop* Swiss chard and add to the skillet. Fry until chard is charred and wilted … about 5 minutes. Sprinkle with salt and pepper to taste.

* I’ve seen several cooking shows that suggest you remove the centre stem and discard it and only fry the leafy part of the chard. This works and tastes good, but I have a hard time wasting so much of the plant so I chop the stem and add it to the pan as well. It can add a nice bit of texture to it, but may also add bitterness.