Happy new year, everyone! If you’re like me, you’re recommitting to healthy eating habits. I wish I could say I stayed on the wagon over the holidays, but that wouldn’t be true. I won’t dwell because that’s all behind me now. Cliff and I started our Whole30 on January 1. I’m cooking like crazy again. Last night for dinner, I roasted a chicken (using olive oil instead of butter) and root veggies. This morning we woke to the aroma of chicken broth in the crockpot, and right now, as I type, that broth is simmering away in The Soup.
If you’re looking for something less bony than a whole chicken,if you don’t love making your own broth, if you want me to get to the point, stay with me! I tried a new recipe last week. It had to be fast and employ ingredients I had at my house. Here's what I found: Elana’s Baked Mustard Lime Chicken.
I had limes, Dijon mustard, chicken and something less than the two 2T chili powder Elana wanted me to use. I didn’t have cilantro, but I didn’t worry about it. All I had to do was whisk together the mustard, lime juice and chili powder with a little olive oil, salt and pepper. There was no more labor involved . How easy is that? Oh! I almost forgot the most important part. It was tasty!
We ate our chicken with cauliflower rice and a green salad. Give it a try and let me know what you think.