Last night was one of those crazy week day nights. Before I knew it, it was 5:30, and the family was starving. I hadn’t planned anything to eat that night. On this type of night, I grab whatever is on hand and make it work. I use veggies that need to get eaten, and meat that has recently been, or can quickly be, thawed. I usually have chicken breast on hand for last-minute, throw-together dinners.
With the weather still yucky, the oven is still one of my favorites for quick meals. Roasting produce and meat brings out their flavors without a lot of added fat and calories. So last night, I threw some broccoli florets on a baking sheet with olive oil, salt and pepper, and into the oven they went. Then, I took some chicken breast tenders, rolled them in crushed almonds, and threw them in. (Crushed corn flakes also work well for a healthy chicken coating.) Add seasonings to taste.
Note: I used foil here to line the baking sheets, but I usually use parchment paper. Your dishes will come out practically clean!
Here they are after a short time in the oven. Dinner is finished!
To add a healthy carb, I sliced up an organic, 100% whole wheat bread loaf to go with it.
So…before your reach for that take-out menu, think about what you have on hand. Often you can have an oven-roasted, homemade dinner in minutes, with minimal effort.
Veggies are delicious when roasted! Here’s what I did another night with carrots and brussels sprouts, tossed in olive oil/salt/pepper. SOOO easy!