Despite all the Frenchie recipes and the occasional elaborate dinner, at home I’m actually a lazy cook. And the good thing about this eating plan is that being lazy really works. Can only eat 1/2 cup of vegetables? Why cook more than one veggie? Need to cook dinner? Toss a roast in the oven! The only problem so far is what I’ll call “Grocery List Bigger than Plan Syndrome.” My stomach, and to some degree my brain, has adjusted to eating smaller, measured amounts of veggies and fruits. (And I do find myself eating less, since there is nothing worse on the digestion than over eating protein.) But the grocery shopping me can’t quite understand that it will take me two weeks to eat four avocados…and by then they will be mushy black lumps only fit for the compost. Or that the five pound bag of Brussels sprouts is the equivalent of 3 weeks worth of veggie sides!
So, despite being a bit lazy we’ve been eating well. Friday night a week ago, D feted my return to eating regular meals with a perfectly rare beef rump roast along with oven roasted asparagus spears wrapped with bacon. Saturday I made Southwest Chicken (recipe below) topped with avocado with a side of pan grilled bell peppers, Sunday morning avocado found its way onto a pepper/ham/asparagus omelet, then this past weeks Around My French Table recipe for mussels finished off a restful weekend, and Monday night I composed a small romaine lettuce and red pepper salad with leftover chicken, hard boiled eggs, avocado with a simple Dorie inspired vinaigrette (olive oil, sherry vinegar, red wine vinegar, Dijon mustard, salt and pepper).
Anyone in the Raleigh area want a perfectly ripe avocado? You can use it to top this easy Southwest Lime Chicken.
Southwest Lime Chicken
8 chicken thighs – boneless skinless for a quick meal, bone in skin on for more flavor but longer cooking time
2 teaspoons of southwest spice mix or spice rub (I use one from Whole Foods called “Tequila Lime Seasoning” which contains neither tequila or lime – but a blend of chili powder, cumin, garlic, onion, salt, parsley, plus a little lemon and citric acid. You can make your own with a recipe like this one from Food.com)
Juice of two limes
additional salt or pepper as needed
1-2 tablespoons of oil for cooking the chicken – I’m using coconut oil for cooking since it takes high heat well.
Avocado slices for topping chicken
Sprinkle the spice rub on all sides of the chicken. Place in a plastic bag or bowl. Pour lime juice over chicken pieces and marinate for at least an hour, or up to two. When done marinating, heat oil in saute pan, add chicken. Cook on each side until done. For boneless skinless thighs, this will take about 15 minutes. For bone-in skin on, cook skin side down first, brown, then flip cook 5 more minutes and place in 350 degree oven for about 20 minutes until juices run clear when poked with a knife. Deglaze cooking pan with about 1/4 cup of water to make a spicy pan sauce to drizzle over the thighs. Top with ripe avocado slices.