Thank goodness it’s Friday night and thank goodness I’m not going anywhere this weekend. For the past five weekends, I have been out of town. And after this weekend, I will be out of town for the next five weekends. I am going to take advantage of the night and blog as much as I can. We were supposed to be in Myrtle this weekend but plans changed which I’m secretively happy about. #notsomuchofasecretanymore On the piece of paper in front of me, I have seven blog posts on my checklist. I don’t know if I’ll get to all of them, but i’ll certainly try. So if you’re not doing anything tonight either, hit me up on Twitter or social media;) That’s where you’ll find me after I get home from the gym tonight.
For dinner last night, I made baked chicken, asparagus, and sweet potato fries. I wasn’t planning on baking any of it, but there was no propane left in the grill. We used it all up on Superbowl Sunday, and so everything got thrown into the oven, which I don’t mind. Sometimes I like the taste of the char on the chicken, but maybe tomorrow night!
I headed to Whole Foods early morning to pick up some chicken and then prepared it to marinate all day.
I also prepared the asparagus and sweet potatoes in advance so that all I had to do was pop it into the oven around dinnertime.
In a ziplock baggy, I shook up the chicken, low sodium soy sauce, olive oil, italian seasoning, onion powder, garlic powder, minced onion, salt, pepper, and ground mustard.
I seasoned the asparagus with black pepper, sesame seed oil, garlic and herb seasoning. I wrapped it up in tin foil.
I boiled the sweet potatoes until slightly soft and then cut them into fries. I laid them in a greased baking dish and seasoned them with rosemary, minced onion, chives, garlic powder, onion powder and sea salt.
I bought some artisan multigrain bread for a side. I hadn’t had bread in a long time and was craving a piece.
After letting the chicken marinade for eight hours in the refrigerator, I placed it in a greased baking sheet.
I cooked the sweet potatoes in the oven for 20 minutes on 400 degrees and then placed the chicken in with the sweet potatoes for an additional twenty minutes. I took the chicken out, kept the sweet potatoes in and put the asparagus in.
The asparagus cooked for fifteen minutes and the sweet potatoes cooked a total of 50 minutes.
They were so crisp! They kind of tasted fried.
I seasoned my bread with italian seasoning, garlic powder, minced onion, olive oil, and parmesan. I baked it in the toaster oven for ten minutes.
I love baked asparagus, but burnt grilled asparagus is my favorite! I ended up reading a blog for one hour on why asparagus makes your pee smell. I’m weird, but you know you’ve wondered this too!
I love well rounded dinners! I had about 1/4 cup of red wine with dinner last night. I bought a new bottle at whole foods and it was an excuse to get some antioxidants in 😉
What did you have for dinner last night?