Let's make this fast, I've got a lab to write

I know some hardcore foodies out there may claim this to be an inferior dish because it isn’t made from the freshest or best cuts of meat, however when in college you sometimes have to just bite the bullet and cook a chicken cutlet. I’ve heard these chunks of meat called names from ‘kinda dry’ to ‘really tiny’ to ‘pressed sawdust’. Let me just say that they come in 10 pound bags in the freezer section, last for quite a bit. Being stuck in class all day everyday doesn’t leave much time for heading to the store to buy things fresh, so frozen (as you shall soon see) has become somewhat of a staple in the 210.

This recipe was somewhat of an experiment I performed a little over a year ago. I’ve never really been a fan of overly herbaceous dishes where chefs leave chunks of foliage on my plate that are rarely edible. Hell, I poke fun at my Mom for putting parsley in the annual shrimp tray (post coming later :oD). But when only one herb is used and is carried throughout the majority of the meal, I find it soothing and somewhat satisfying, to know that everything is meant to go together, even if there is a small leaf connecting the parts. Sure, Basil chicken is not the most innovative thing to come to mind, especially when served with brown rice and frozen vegetables, but it makes a hearty meal, and now that it’s getting colder out, we could all use a little home lovin’.

So here it is, a simple homemade meal that might leave you wanting more, or may twinge at your heartstrings just enough to remind you of something Mom might have made on a busy weekday night. Feel free to tweak this recipe as you please, after all, change is what makes life interesting, right?

Basil Chicken with Winter Vegetables and Rice

**All measurements here are approximate because I’m too lazy to actually measure things while cooking**

CHICKEN

4 chicken breasts, thawed if necessary – about ¼ pound each
A pinch of Red Pepper Flakes
1 tablespoon of dried basil leaves
1 tablespoon of lemon juice
1 tablespoon of onion powder
1-2 tablespoons of garlic powder
Olive Oil
Salt
Pepper

Combine everything in a large zip-top bag and rub the spices into the meat. Let marinate for at least 30 minutes. Place on a cookie sheet and bake for 20 – 30 minutes. Remove from the oven and let rest about 5 minutes. Serve with rice and vegetables.

RICE AND VEGETABLES.

Brown rice, cooked according to package instructions

A bag of frozen mixed vegetables, reheated in a saucepan

For the rice and vegetables, add about a tablespoon of basil leaves to both and generously salt and pepper both. Stir to combine and enjoy! (Seriously, this is simple)