Tonight's dinner is a weekly staple in our house. Roasted chicken, some type of veg and a starch. To me, it's a quintessential family meal, healthy and balanced.
I had 4 split chicken breasts with skin and bone. I placed them in a casserole pan, squeezed the juice from 1/2 a lemon, drizzled olive oil on the breasts, and sprinkled a little Adobo seasoning and pepper. Those went in the oven at 425 for about 35-40 minutes. No need to check on them, they always turn out with crispy skin and moist meat.
I bought a cauliflower and sliced them into 1/8ts, drizzled them with olive oil, kosher salt and pepper, and a little pinch of curry powder. Those also went into the oven about 20 minutes into cooking the chicken. If you don't love curry, you can certainly leave it out.
I bought some great Israeli couscous with quinoa a while ago from Trader Joes. It's delicious and easy to make. Boil 1 3/4 C. chicken stock (or water), and a drizzle of olive oil. When the liquid boils, add 1 1/4 C. of the couscous and bring to a boil. When the liquid boils, reduce the heat to med. low, cover and simmer for about 12 minutes or until all of the liquid is gone.
The kids always eat this meal and it makes good leftovers too.
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