rosemary chicken breasts, rice and asparagus
Sometimes life hands you something so juicy and you can’t write about it. This morning was one of those moments. The situation took my breath and the reaction of my child was priceless. Not telling you is as hard as knowing that my girlfriend slept with George Clooney and not calling the press. However, a certain person involved in the story asked me not to write about it. So perhaps someday, when it no longer matters, I will post it in a “hypothetical” format. “So I have this friend” kind of thing. You know what I mean.
Therefore, instead of a story that would have made you laugh your ass off, I am attaching these recipes. Its like that t-shirt when we were kids that said, “My parents went to Florida and all I got was this lousy t-shirt.”
Grilled Rosemary Chicken Breasts
Brown Rice
Grilled Asparagus
This meal is one of my faves. It’s healthy and my kids eat it up. I make it once a week and add extra chicken breasts so that I can cut them up and have them for lunch, on a salad, sliced for sandwiches, etc.
Rosemary Chicken Breasts
Chicken Breasts (Whatever number your heart desires)
Rosemary (From the spice aisle is just fine)
Kosher Salt
Pepper
Olive Oil
Spray each side of chicken breast with olive oil and sprinkle with salt, pepper and rosemary. Grill for about 6-8 minutes per side. Internal temperature should be 170 degrees.
Brown Rice
1 Cup Brown Rice (Short grain. It’s the creamiest)
2 Cups Chicken Broth
1 Tablespoon Olive Oil
Bring everything to a boil and then turn heat to low and simmer for 45-50 minutes.
Grilled Asparagus
Asparagus
1 Tablespoon Olive Oil
Kosher Salt
Chop off bottoms of Asparagus and discard. Soak asparagus in water for one hour. Coat with olive oil and sprinkle with salt. Grill three minutes on high rotating often.
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