and some chicken
Parsnip Fries
Chop 2 parsnips and 2 carrots into thin strips (think shoestring-fry sized).
Shake them in a ziploc bag with enough olive oil to coat them, then add seasoning.
(salt, garlic powder, onion powder, mustard powder)
Spread on a baking sheet and bake at 425 for 20 minutes.
Mango Cous Cous
Chop a mango.
Boil 1/2 c water with some salt. Add garlic powder and olive oil, add 1/2 c cous cous. Stir, remove from heat, cover, let sit for 5 minutes. Stir in chopped mango.
Cook chicken breast in a skillet with some olive oil, seasoning, and the lid on.
The Plating
Chicken on a bed of Mango Cous Cous with Parsnip Fries
(ooooh sounds so fancy)
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