Honey Thyme Chicken Breast and Roasted Cauliflower and carrots with a Capri Salad

People who are meat eaters, but are looking for ways to decrease the quantity of fat in their meals, can try eating more chicken. The leanest part of the poultry is the chicken breast, which has a lesser amount of fat than the trimmed Choice grade T-bone steak. Now like any red blooded American, I adore my steak, but being a person who wants to stay hale, hearty and fit I will opt for Chicken.

Serve this dish with some garlic bread and a light green salad or as I did with a Capri salad. Capri salad is one of the easiest salads to make and it can easily be changed by simply putting a different salad dressing on it.  I used Raspberry vinaigrette, and it is so delicious.

For the salad you will need large tomatoes that are firm (1 for 2 plates)

A block of mozzarella cheese

Fresh Basil

A dressing of your liking (or simply balsamic oil)

Cut the tomatoes into large slices, place two on each plate

Cut up the mozzarella and add the tomato, reserve one basil leaf for each dish and take the rest and dice it up. Throw the diced basil over the tomato and cheese and top with the leaf, drizzle the dressing of your choice over it. YUM

For the roasted veggies

1 head of cauliflower florets removed (like broccoli)

1 bag of small carrots cut in ¼ (see pictures)

Salt and pepper

3 tsp oil

Throw all the ingredients into a roasting pan and bake for 30 minutes, making sure to continue to move them around to get an even browning on the veggies. Remove when tender.

The chicken which is very tasty and easy is a dish I used for our guest visiting from France! Who by the way loved it!

(I am basing this on a 4 person table)

4 boneless skinless chicken breasts

3 tbsp of honey (I used a bit more)

½ tsp thyme

¼ cup water (again I did not measure and used a bit more)

2 tsp oil

Cover the chicken in salt and pepper and sear in the oil over medium high heat. MAKE sure to sear the chicken it holds in the moisture and makes them tastier in the end.

Once seared transfer to an oven safe dish and keep in the oven at 350 for about 25 minutes to cook the rest of the way.  In the mean time combine the honey, thyme water and cook in a small pan until a bit reduced. About 10-15 minutes. Remove the chicken from the oven coat in the sauce and then drizzle it over the chicken before serving.  WOW  this came out soo good!

Bon Appétit

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