It was a busy July 4th weekend for us, what about you? When we woke up on July 4th, we were ready to go to the Toledo Zoo. Lil A was excited and helped us make some almond butter and jelly sandwiches for lunch. We had a wonderful time at the zoo. Lil A and I just counted that we saw more than 30 animals, birds and reptiles including Baru, the largest crocodile in the Americas.
For the evening, we went to a friend's home for potluck dinner. I decided to try out the herby chicken.
I have a nice little backyard vegetable patch, thanks to my dad. I've planted cilantro, parsley, and mint among other things and have enjoyed them in different recipes. So this time I went and got a nice little bunch from each and started chopping them while the chicken was baking in the oven. Then I mixed them together and the chicken was ready in no time.
The chicken was a hit in the potluck. And the highest praise came from my dad, who is a good cook himself. He asked that I make it again!
1/4 cup cilantro
1/4 cup mint
1/4 cup parsley
2 chicken breasts
1 tbspoon minced garlic
1 tbspoon sriracha sauce
1/2 tspoon fresh black pepper
salt to taste
2 tbspoon olive oil
Marinade the chicken with salt, sriracha sauce, 1/2 tbspoon garlic, 1/4 tspoon black pepper, olive oil and salt. Let is sit aside for at least 3 hours.
Then bake it in the oven for 22-25 minutes turning it over midway. Take it out and let it cool. Once cooled, chop it in small pieces.
In the meantime, take the cilantro, mint, and parsley, wash and mince it with a knife. It should come to about a cup and a half when minced.
Slice the onions, thin and long.
Now heat the oil, and then add the garlic and sliced onions. When the onion is starting to caramelize add the chicken pieces, the chopped herbs, sriracha sauce, leftover pepper and little bit salt to taste. Let it cook for another 4-5 minutes till they all mix together nicely.
Two more weeks to choose a giveaway winner. So if you haven't left a comment yet, do so. Looking forward to hearing from you.