I’m just going to write about food a lot. Let’s face it, I think about food a lot, so that makes sense.
Today’s food excitement was a carry-over from yesterday. I mentioned a recipe that I love a week or so ago, Scott not so subtly hinted that I should make that sometime soon, and I did.
The beauty of the recipe is mostly in the delicious outcome, but it’s also in the 20-minute prep/cook time. That’s a total guess. I haven’t ever clocked the time it takes me to make the recipe. What I do know is that I get home a few minutes after 6, then I hang out with my dog for a while and do next to nothing. After that, I start dinner. This one particular recipe was ready to go by 6:35 yesterday, then I cooked the very last item for a few minutes once Scott got to my house.
Another important thing about that cooking time is that when a recipe says “20 minutes prep time,” that usually translates to at least 40 minutes for me. I’ve got to be one of the world’s slowest cooks. When I find a recipe that actually takes 20 minutes to prepare instead of 20 or 30 or 40, I’m super happy.
Anyway, here’s the story, morning glory:
- 2 cups of fresh strawberries, washed and quartered
- 1/2 cup of sweet onion, finely chopped (or something approximating that)
- 1/2 cup of crumbled feta
- 2 tablespoons of lime juice
- 2 teaspoons of olive oil
- 1 avocado, diced
- 4-6 boneless, skinless chicken breasts
- salt and pepper (or as my friend who gave me the recipe originally wrote, “salt ‘n peppa'”)
In a medium bowl, add strawberries, onion, feta, lime juice and olive oil. Set aside. Prepare grill or grill pan to medium heat. Season chicken with salt and pepper and grill for 6 minutes per side. Or you can cook the chicken any old way you’d like. Add avocado to salsa, season with salt and pepper to taste. Top chicken with salsa and serve.
Look at that, done in one paragraph! Before I stop writing and tell you to go to the grocery store immediately and snap up some fresh strawberries, it’s worth mentioning that this isn’t in any way “my” recipe. I have no idea where it originally came from. For now, I’ll say, “Thanks for sharing, Emma!” What I do know is that this meal is healthy and fun to look at. Most importantly to me, it has enough fat and deliciousness to trick me into forgetting that it’s healthy. There’s nothing worse (okay, there are lots of worse things) than eating something that tastes “healthy” first and good somewhere lower on the totem pole.
My only warning about this meal is that it looks kind of gross as leftovers. Still tastes delicious, but the strawberries get squishy, and the avocado turns a not-so-appetizing shade of brownish green. Now I will leave you to contemplate brownish green diced avocado.