Recipe of the Week: Cooking for One

One of the hardest things about cooking is proportions.  It's perfectly fine to have leftovers, but most recipes are for 4 servings.  Unless you want to eat something for breakfast, lunch and dinner (and breakfast again) you are kind of stuck in your choices.  

Cutting a recipe in half works most of the time but sometimes we need to think a bit outside of the box to try and find some great meals for one that don't include take out or frozen pizza or anything processed...plus quick and easy to make.

Here you go....

Enjoy!

Stacy

Roasted Chicken with Lemony Indian Potatoes

Ingredients:

1/2 pound (1 large or 2 small) Yukon Gold or Red Bliss potatoes

1/4 teaspoon ground tumeric

1/2 teaspoon ground cumin

1 lemon

1 few springs of fresh cilantro

1/2 red pepper, sliced

small piece of ginger, diced (I buy the ginger paste)

olive oil

salt and pepper

1 free range chicken breast

Directions:

Preheat oven to 400 F.

Peel and quarter the potatoes into 2 inch pieces.  Cook in boiling salted water for 5 minutes, then drain.

Add the spices to a bowl, then add zest of half the lemon. Add in the cilantro leaves.

Chop half the red pepper into 1 inch pieces along with the ginger and add to the spice bowl.

Cut two slices off the lemon and set aside.  Squeeze a bit of juice from the lemon into the spice bowl.  

Add the potatoes to the spice bowl and mix.  Rub a small amount or olive oil in the bottom of a small/medium casserole dish and add the potato mixture.

Rub the chicken with about 1 tablespoon of olive oil and season with salt and pepper.  Lay chicken on top of potato mixture. Top the chicken with lemon slices.

Cook potatoes and chicken in the oven for 20-30 minutes or until golden brown and internal temperature reaches 165 F.

Serve chicken and potatoes with a salad or a green veggie like green beans or fresh peas.