I am always trying to find new ways to curve my husband’s Chinese takeout obsession. No joke, he would eat it every day if I let him! So, the meal pictured above was my attempt at some Asian cuisine. I’m happy to say he definitely enjoyed this meal, and so did my 14 month old son. Another weeknight meal success!!!
Below are the ingredients and recipes used for this dinner.
Maple Dijon Baked Chicken —
4 chicken breasts, boneless, skinless
Dijon mustard- 1/2 cup
Maple syrup- 1/4 cup
Rice wine vinegar- 1 tablespoon
Fresh rosemary, chopped
Preheat your oven to 400 degrees.
Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar.
Put boneless, skinless chicken breasts into a foil-lined, oven-proof baking dish.
Then, salt and pepper the chicken.
Pour your maple mustard mixture over them, turning the chicken in the mixture so it is fully coated.
Put the chicken into the oven, and let them bake for30-35 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.
Place the chicken on a plate to rest. Keep warm.
Pour the basting sauce into a small sauce pot. Bring to a boil. Reduce heat and simmer 6-8 minutes until slightly thickened.
Plate the chicken, making sure to spoon some extra sauce over the top.
Sprinkle over some fresh rosemary (Which I accidentally omitted, but it was still so delicious!).
**Recipe inspiration http://www.wittyinthecity.com
Roasted Asian Veggies w/Sesame Dressing —
Vegetables (broccoli, carrots, onion, etc.)
2-3 tbsp. Olive oil ( just enough to coat veggies for roasting)
Salt and pepper, to taste
2/3 cup rice vinegar
1 cup canola oil
2 Tbsp sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbsp soy sauce
1/2 cup sugar
4 Tbsp sesame seeds
Pour all ingredients into a mason jar/container and shake/stir vigorously. For optimal flavor, make ahead of time and store in the fridge. Shake/stir to blend before each use.
Preheat oven to 400 degrees
Once you have chosen your favorite veggies, cut them all to about the same size so they cook evenly.
Coat vegetables in olive oil, salt, pepper. Place on foil lined baking sheet.
Roast at 400 degrees for 40-45 minutes, or until veggies are tender.
Immediately upon removal from oven, toss veggies with enough dressing to coat.
**Sesame dressing recipe compliments of http://penniesonaplatter.com