In the spirit of helping out with those New Year’s weight loss resolutions, I’m sharing an easy way to speed up healthy lunches, or dinners for those busy weeknights. I’m sure you are all familiar with the concept of “meal prepping.” I am on board with the theory, and if you are happy eating the same thing every day, then good for you! I, on the other hand, am not. The quickest way
We had two Thanksgiving meals this year, and as much as I love Thanksgiving leftovers, I am turkey-ed out! I wanted something hearty but decently healthy, and I wasn’t in the mood for heavy cooking since I needed to go grocery shopping
Roasting a chicken. It seems so basic. It SHOULD be so basic. And yet, I have tried zillions (yes, zillions!) of different methods to achieve the ultimate roasted chicken: crispy skin, and juicy meat.
I don’t know about you, but at my house, the second the leaves start to turn, it is officially time for comfort food! I love fall flavors! Chicken pot pie, pot roast, anything in a crock pot…basically if it has the word pot in it, I’m on board. Unless pot is followed by the word brownie, in which case I’ll pass. My teenage self would be so disappointed.
If you’re looking for a special dinner for two that doesn’t take all day, this is it. Piccata is traditionally thin slices of meat (veal, although chicken is equally if not more common in the US) cooked and served with a lemon butter sauce. In my experience, it usually features capers as well. My mother LOVES capers. She loves them so much she might order used gum chewed by a total stranger if it were covered in capers. Anyways…This dish has all of the lemony brightness of a classic chicken piccata, but the arugula adds an earthy spiciness that balances the rich sauce and makes it a complete meal.