Donnaly Does Dinner: Chicken and Stuff

After setting off the fire alarm last week frying up some Spam and eggs, I decided to give the kitchen another shot. Cooking for one person was never my specialty–have your heard of my mom’s parties? But I did what I do best when it come to food: threw some sh*t together and hoped it was palatable. I find that my best cooking comes post-workout, as I don’t want to waste all that hard work! I defrosted some chicken before I did Insanity and here’s what came out:

photo (10)

Baked chicken seasoned with jerk seasoning and cayenne pepper, roasted cherry tomatoes and French strings beans, and roasted red pepper and basil quinoa/brown rice blend

After defrosting the chicken, I put it in a pan over some foil. Drizzled it with olive oil, cayenne pepper, and jerk seasoning. Turned the pieces over and repeated. Then I covered the chicken with another sheet of foil and baked it for 10 minutes at 350 degrees. I turned the pieces over and added the baby tomatoes and strings beans to the pan, drizzled some olive oil on those and baked for another 13 minutes.

For the quinoa/brown rice blend, I just followed the directions on the box! 1 3/4 cup water, 1 teaspoon of olive oil and the blend in a small saucepan. Brought that to a boil, added the packet of seasoning, and left it on a medium boil for 14 minutes. Turned off the heat and covered it for another 5 minutes. Voila!

If I die from food poisoning tomorrow, do not attempt to make this!

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