Ok, I don't know what y'all will think of this one, as it's not particularly decadent, but it sure is easy and tastey and fast (like me!)
This will be presented in my unique narrative recipe style which confuses everyone.
I don't know if I came up with it...probably not. But I don't remember where I saw it.
(serves 2)
Rice
2 skinless, boneless chix breasts
1 small zucchini
1/3-1/2 bag of baby carrots (whatever you 2 will eat)
6 oz. cup of plain yogurt
4 teasp. mustard (I use Dijon) or to taste
1 teasp. dried tarragon (or to taste)
a bit of cracked black pepper if you like
Ok, so get your rice going, and then cook your chicken--you can do this by baking the breasts, or cutting them up in a skillet or just cooking them whole in a skillet. Whatever.
Start the sauce to make sure the tarragon has time to infuse. Mix yogurt with mustard (keep tasting) and tarragon. Let sit. Add some cracked pepper if you wish.
Matchstick the vegetables and cook them. You can steam them or even cook them in the skillet with the chicken if that's what you're doing.
heat the sauce by putting it into the skillet with chicken or veggies or whatnot. I don't care how.
Serve everything over rice. Honestly, it's very quick, very easy and healthy. A good use for gardeners who end up with zukes.
ps: this is meant for tarragon but if you don't have it, it's probably possible to use any frenchy spice. Dill. Rosemary. ? Try it.
This will be presented in my unique narrative recipe style which confuses everyone.
I don't know if I came up with it...probably not. But I don't remember where I saw it.
(serves 2)
Rice
2 skinless, boneless chix breasts
1 small zucchini
1/3-1/2 bag of baby carrots (whatever you 2 will eat)
6 oz. cup of plain yogurt
4 teasp. mustard (I use Dijon) or to taste
1 teasp. dried tarragon (or to taste)
a bit of cracked black pepper if you like
Ok, so get your rice going, and then cook your chicken--you can do this by baking the breasts, or cutting them up in a skillet or just cooking them whole in a skillet. Whatever.
Start the sauce to make sure the tarragon has time to infuse. Mix yogurt with mustard (keep tasting) and tarragon. Let sit. Add some cracked pepper if you wish.
Matchstick the vegetables and cook them. You can steam them or even cook them in the skillet with the chicken if that's what you're doing.
heat the sauce by putting it into the skillet with chicken or veggies or whatnot. I don't care how.
Serve everything over rice. Honestly, it's very quick, very easy and healthy. A good use for gardeners who end up with zukes.
ps: this is meant for tarragon but if you don't have it, it's probably possible to use any frenchy spice. Dill. Rosemary. ? Try it.
