Another Cooking Light Recipe that looked simple but good. I don't often do recipes with chicken, as to me it is the "boring" meat and its sort of my fall back when I am bored or lazy. But this time I decided it was time to try out a recipe. This one had a ton of flavor and was rather simple to cook. The cleanup was a little sticky, but well worth it! Check out the
Maple Mustard Chicken. I'm in love with the full seed Dijon mustards these days, so this was perfect!
As mentioned in a previous blog, I got into BJs vegetables, and had bought a huge bag of brussels sprouts. I love roasting them, but decided I wanted something that went along with the chicken, but stood as a side dish and didnt overpower the chicken. So I chopped up some thick slices of carrot to go with them and tossed it all on a cookie sheet with olive oil, salt & pepper and some
herb de provence. Yet another mention of Sandy & Sarah, as they first turned me onto this herb blend when they brought me back a grinder of it from Paris many years ago. Since then, it has completely replaced Italian seasoning as my herb blend of choice. Roasted them for probably 20-30 minutes at 400.
Lastly for something quick, I threw together a lemon raisin couscous. A cup of chicken broth, two tablespoons of lemon juice, tablespoon of olive oil, a quarter cup of raisins and bring to a boil. Once at a boil, remove from the heat and add a cup of couscous. Cover and let sit for 5 minutes, fluff with a fork and serve!
By the way, the leftovers for this meal were equally amazing! It held up well for a couple days!
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