While I may trend towards vegetarian and vegan tendencies, I discovered last summer that my body craved animal protein, namely steak tartare while in France. D craves animal protein even more than me. If I go more than a few days without serving meat with a meal, I get called out for it.
For this reason, I have some go to meals that include meat that are easy for me to eat. Qualities that I like are ease of preparation and ease of getting it down. Chicken is one of the few “meats” that I have not gone back to easily, but Giada’s Crispy Chicken with Rosemary Lemon Salt from her Weeknights with Giada cookbook is something I enjoy.
Perhaps it is that it takes me back to enjoying chicken nuggets (before I knew what McDonald’s put in them!). This recipe is so simple and delicious plus you end up with leftover rosemary lemon salt, which can be used in just about anything. Yesterday, I added some to the mashed avocado that I was putting on my sandwich – yum!
This time I made extra salt to share as gifts with neighbors and friends who have been helpful in this move. I got some cute little jars at Super Target and included the recipe for the chicken. Oh and the lemon zest, well it came from lemons from another neighbor for a bit of full circle gifting.
This recipe is one of D’s favorites probably because it involves dipping the chicken in sauce. He is most definitely a sauce guy.
We had so much leftover chicken and D has had lunch meetings all week, so I we enjoyed the chicken two more times this week. Once as simply “leftovers” and last night I reheated the chicken in the oven to keep it crispy. Then I chopped it up and added it to our pasta dish.