Weekday lunches can often be a bit of a challenge sometimes, but this recipe has become my go to for a quick, yet delicious concoction for a box lunch. It’s so simple that I often whip it up Monday morning before work if I ran out of time on Sunday. The ingredients fall into an extremely short list of chicken breasts (protein), sweet potatoes (carbs), broccoli (vegetables).
You’ve fallen off the wagon??? It happens – you’ve over indulged on vacation, at those BBQs, restaurants, whatever the reason, it’s just a setback. Oh, wait, I’m talking about me. Well, I’m back on and ready to start cooking. The summer in Washington, DC has been hot and humid, making cooking over a stove top or turning on the oven difficult. The menu has basically consisted of a lot of grilled salmon or chicken on top of a salad, nothing fancy or worthwhile to share. Now after waking up this morning and hitting the reset button, it’s time to focus and start cooking again.
Of all the fish out there, salmon has received the most praise for being a nutritional marvel. As an excellent source of high quality protein, vitamins and minerals, salmon receives most credit for the content of omega-3 fatty acids. These omega-3 fatty acids are considered essential since the body cannot synthesis it itself, it must be obtained from your diet. While I’ve been cooking salmon for years with just some olive oil and seasoning, I thought I’d give this recipe a shot.
Easter brunch with our good friend Angela, who introduced my partner, Malcolm and I, has become a bit of a tradition. It’s lovely to see her walk through the front door with some type of rabbit ears or a bonnet on, each year something different. But tried and true, we always eat something spectacular and I knew exactly what I wanted to make. The hard part was getting it all completed by the time our guests arrived.