Baked Chicken in a Hurry

On baseball night, I try and make something quick that can be eaten before and after the game-depending on the needs of my family. Tonight, I had just enough time to throw some chicken in the oven, braise some carrots and asparagus, and make some boiled parsley potatoes which was a standard side dish in my home growing up.

Chicken


Preheat the oven to 400. Toss some good quality boneless skinless chicken breasts (I like the organic chicken breasts from Costco and they can be easily frozen) with some extra virgin olive oil, paprika, and salt and pepper. Bake in the oven until cooked through. Check one of them by cutting it in half, if necessary.

Braised Carrots and Asparagus


In a deep saucepan on medium-high heat, add chicken or vegetable stock (about a cup or so) with peeled and cut up carrots (don't use the ones already peeled-they don't have a strange flavor and just don't taste as good). When carrots are fairly soft after about 10 minutes, add the asparagus and cover the saucepan with a lid or aluminum foil and let the asparagus steam. Make sure they are cooked but not mushy. Salt and pepper to taste.

Boiled Parsley Potatoes


Cut up a bunch of red potatoes and add to a pot of boiling water. Drain the water and add a handful of parsley and a tablespoon or two of Smart Balance butter (or a butter that you prefer). Salt and pepper to taste.



This meal seriously took no more than 30 minutes with very little chopping. As the oven was preheating and the chicken was baking, the carrots and asparagus and potatoes were prepared.

I always have carrots (which are very low in cost), potatoes, and chicken(in the freezer) on hand in my kitchen. We are all very busy working, taking care of family, and trying to fit in a run into our schedule. Healthy dinners do not have to be that time consuming nor complicated.  Not only was this meal healthy, it was also incredibly quick and easy.