As we continue on with this ever-so-stressful week (having Monday off seems to make people unable to budget their time and complete their work, enter yours truly), I am going to make an allergy-friendly, quick & easy meal this evening. I thought the readers of TAD might like the recipe. It's quite good!
Sesame Ginger Chicken
1 lb. boneless skinless chicken breasts, rinsed off
8 oz. fresh mushrooms
1 medium yellow onion, chopped into wedges
1 red pepper, cored and sliced
1 broccoli crown, stems cut off, cut into small sections
1 bottle of sesame-ginger marinade (I used to make my own, but this tastes just as good, still has no dairy, no tomato, and no bad oils/spices--Lawry's is delicious)!
Here's how it works: In a 9x13 pan, place the chicken breasts, then surround with cut & washed vegetables. Only place the onion on top of the chicken (not the other vegetables, they aren't thin enough to cook properly). Then, pour the bottle of marinade on top of the chicken and vegetables. Fill the marinade bottle at least 3/4 of the way with water and pour that over the already-poured marinade. Use a spoon to mildly mix the two and ensure that the sauce is spread evenly. Cover with tinfoil. Bake at 350 for 20-30 minutes or until chicken is not pink when cut into. Enjoy!
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