With two fiery delights down, I thought of taking a break this morning and lazily putting together some light sandwiches for today. But having made the resolution to cook as often as possible I felt guilty about not doing so. So to neutralise the guilt rolled up my sleeves and entered the kitchen.
I had kept some kidney beans to soak overnight as my original plan was to make something out of it. While boiling them the plan changed and I got down to trying a salad. This would also be the first time I got down to dressing up some chicken in greens.
I just wished I had checked on my Canon DSLR battery pack before beginning. I had to use the point and shoot instead. I also realised that had I diced the chicken it could’ve made for easier consumption.
Here’s what I put together.
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon bottled minced garlic
1 teaspoon olive oil
½ teaspoon salt
1 pound skinless, boneless chicken breast
¼ teaspoon black pepper
¼ teaspoon basil leaves
¼ teaspoon parsley leaves
1 ½ cups chopped red onion
1 ¼ cups (1-inch) piece yellow bell pepper
½ cup (2 ounces) crumbled cottage cheese
Combine the first 7 ingredients from the list. This is the salad dressing that you will
use at the end.
In a large non-stick skillet heat a teaspoon of Olive oil.
Cut the chicken into ½ inch slices and sprinkle with black pepper, basil and parsley and let it sit for about ½ hour.
Cook the chicken in the pan for about 4-5 minutes on both sides. Add the onions and cook
till chicken is done and the onion gets tender. Stir frequently.
In a large bowl combine the chicken, bell pepper, cheese, kidney beans and spinach
and drizzle the dressing over the entire arrangement.
Light and easy…