This is one of the simplest meals we’ve covered yet. It’s so easy that with just a few grocery items on hand, you can prepare it in 15-20 minutes. The pan-seared chicken gives you plenty of protein without much fat and the greens and carrots provide carbohydrates and fiber. Most of the fat in the whole meal comes from butter, which is uses minimally. It’s also a beautiful meal, with the golden chicken, the dark green beans and the orange carrots with glints of green dill.
Pan seared chicken
- Chicken breasts
- Lawry’s Seasoned Salt
- Granulated garlic powder
- I pat butter
Slice the chicken into slices so it’ll cook quickly. Sprinkle it with Lawry’s to taste, then sprinkle lightly with and granulated garlic. Melt the butter in a a 10-inch skillet. Put the chicken in, turning it periodically until it’s evenly browned on both sides. It only takes a few minutes to cook. When it’s cooked, turn off the heat and put a lid over the skillet to keep it from drying out.
Steamed Green Beans
- French cut, fresh green beans (not frozen)
- Morton’s Nature’s Seasoning Blend
If you have a steamer basket, put your green beans in it. Fill a sauce pan with a quarter to a half inch of water. Heat the water to a boil. Put the steamer basket in and cook for 5-8 minutes. When they’re done, put a tiny bit of butter – not even a pat – on the beans. Sprinkle on the seasoning salt and regular salt to taste. Toss it to get the seasoning all over the beans.
If you don’t have a steamer basket, just cook them right in the water. Keep stirring to make sure they cook evenly. Let them cook for 7-10 minutes. Season the same way as above.
Carrots with Dill
- Carrots, peeled with vegetable peeler
- Dried dillweed
Slice the carrots and put them into a sauce pan with about an inch of water. Cook them for about 7-10 minutes – use a fork to check for softness, and take them off the heat while they still have some crunch. Drain the water out of the sauce pan. Add a pat of butter, 1/4 teaspoon salt, and a liberal sprinkling of dillweed. Toss and serve.