One of the easiest and fasted recipes I know is Honey Mustard Chicken. Other than stopping to buy chicken breasts and limes (or lemons–equally fine), the other ingredients are pantry staples (honey, mustard), so my shopping list is insanely short. I’ve posted the full recipe before, but a quick review is basically this: broil boneless/skinless chicken breasts 5-8 inches from broiler, basting first with mustard, 5 minutes later with equal parts honey/citrus…then flip and repeat. After 15-20 minutes, it’s done!
Because I can now make this recipe in my head, I’ve used it as an opportunity to double up on side dishes. My husband will take his mashed potato recipe to the grave, mostly because it changes every time he makes it and never writes it down! While I can’t give you specifics, the basics are this: boil 1-inch pieces of skinned russet potatoes, after 10-12 minutes drain, and mash together with a mysterious mixture ofbutter, milk, garlic powder/garlic salt, and a tad of onion powder. When it tastes ‘right’ it’s done!
This is turning into a very vague post, but that’s what you get your only basis for writing it is to make an Andy Samberg joke. What I CAN do is jot down the recipe for Asian Broccoli, which was easy enough to pull together while the chicken and potatoes were cooking. While it wasn’t the best pairing, I would definitely make this again for another meal with similar asian or spicy pairings.
Asian Broccoli w Sesame Vinaigrette
- 1 bunch broccoli
- Kosher salt
- 1 tablespoons toasted white sesame seeds
- 1/4 teaspoon crushed red pepper flakes plus more to taste
- 1 tablespoons vegetable oil
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon distilled white vinegar
- 1 teaspoons minced garlic
- Freshly ground black pepper
- Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Place in a large bowl.
- Finely chop sesame seeds, red pepper flakes and transfer to a small bowl; stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over broccoli; toss to coat.