Guest Post: Cooking Time with Mattster Chef

Matt wanted to showcase another side of our eating lives: the food we cook! Today, he documented one of our go-to fast and easy weeknight meals.

It may seem like April and I eat out quite a bit but, but we do cook a lot as well. We love food!  Most of the time, we eat at home during the week, and since we work during the day, we plan our meals so that they’re relatively easy to make. And though we want something easy, we like fresh, home-cooked meals and not frozen foods.

So what’s for dinner tonight?

Soy Cumin Chicken with Balsamic Roasted Carrots and Brussels Sprouts

IMG_2105 IMG_2092

Ingredients

For the Chicken

  • Chicken Breast
  • ½ tbsp cumin
  • 2 tbsp of soy sauce
  • 1 tsp sugar
  • 1 tsp onion powder
  • 3 cloves of garlic, minced
  • Salt and pepper to taste

For the Veggies

  • 1 lbs of Brussels sprouts
  • 1 small/medium carrot
  • 3 tbsp of balsamic vinegar (you can use less if you want)
  • 2 tbsp of olive oil
  • ½ tbsp of garlic powder
  • Salt and pepper to taste

For the prep (15 mins): I usually get home well before April does, so I do all the prep work while she is still at work. For the chicken breast, my suggestion would be to use a meat mallet to flatten out the chicken breast for even cooking time.  This will make it easier for you to predict when your chicken is cooked.

Once you have flattened the chicken, place it into a bowl large enough for you to marinate the chicken.  Add all the ingredients and rub it into the chicken, then set aside. The longer you let it sit, the more flavour the chicken will have. Usually I try to have it marinate for about an hour.

After you have the chicken marinating, peel the carrot and slice it into chunks. Then slice the bottom of the brussel sprouts and halve them. Set all this aside until you are ready to cook.

Cook time (35 min): The toughest part of saving time to eat a soon as possible after a long day at work is the preheating the oven.  This is what I hate the most! I usually start preheating the oven once April gets home so that we aren’t waiting forever.

Preheat the oven to 375 degrees.  While you are waiting, toss the carrots and Brussels sprouts in the roasting pan with all the ingredients. Once everything is tossed, make sure as many of the flat sides of the Brussels sprouts are face down in the pan. Once the oven is done preheating, bake for 35 mins.

The chicken will take approximate 4-5 mins on each side to cook.  If you can cook all the chicken in one pan all at once, then start heating your pan when there is 12 mins left on the Brussels sprouts and carrots. Make sure the pan is hot, add a little bit of oil, and fry the chicken at medium-high heat.  Once you see the juice in the chicken is clear, everything is good to go.

After that, it’s time to plate and dig in! I hope you enjoy this meal as much as we do!

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