My book is due in 3 weeks. That’s 21 days, 504 hours and 30,24 minutes, not like I’m counting or anything. I’m in a MUCH better place than I was earlier this month, but I’m still freaking out. A book is a lot of work, I mean, IT’S A BOOK. So if you don’t hear from me or see any indications of life over here for the next few weeks, you know why. This is what we call crunch time, in the biz, and I’m probably going to have a mild, very mild, mental breakdown.
But, let’s not talk about that. Let’s talk about how everyone in the blog world thinks it’s October. I mean, I love pumpkin, but September first? It isn’t the start of fall. Surprisingly enough, it’s still summer. I walked outside and started sweating. Literally. There were beads of sweat on my face while half of my body was still indoors. I’ve started cooking with pumpkin, but I’m sure as heck not buying sweaters or boots yet.
Fall is my favorite season. Ever. So, I’m just as excited as the next person. But I’m also realistic. I know y’all don’t want to eat hot pumpkin chili as much as I want to make it. Eating soup right now sounds about as appetizing as as open heart surgery without medication. Or a root canal and gyno exam, in the same day. So if you want soup, well, you’ve come to the wrong blog. Or you can come back in a few weeks when it doesn’t feel like the 9th gate of hell outside and then I’ll entertain you with all the soups.
ALL OF THEM. Until then, I’m still cooking like it’s summer. Because you know what? That’s what it feels like outside.
Balsamic Chicken with Honey Roasted Cherry Tomatoes
Prep time: 10 minutes
Cook time: 15 – 20 minutes
For the chicken:
- 2 chicken thighs, bone-in with skin
- 1 cup mushrooms, chopped
- 1/2 medium onion, chopped
- 1 1/2 tablespoon olive oil
- About 3 tablespoons balsamic vinegar
- Salt and pepper to taste
For the tomatoes:
- 1 pint grape tomatoes
- 1 1/2 tablespoons honey
- 2 1/2 tablespoons extra virgin olive oil
- Salt and pepper
- Preheat oven to 375 degrees F. Toss the tomatoes with the olive oil, honey and salt and pepper. Place on a lightly greased baking sheet and roast for about 20 minutes, or until squishy.
- Meanwhile, heat the olive oil in a large saucepan over medium high heat. Add onions and mushrooms. Cook until fragrant, about 2 minutes. Place chicken in the pan, add balsamic and salt and pepper. Reduce heat to low and cover the mixture with a lid.
- Let chicken simmer for about 15 minutes, or until no longer pink. Serve over the bed of tomatoes and garnish with fresh herbs.
Nutritional information per serving: (1 chicken breast with 1/3 cup roasted tomatoes)
Fat: 30 grams
Carbohydrates: 27 grams
Fiber: 2.5 grams
Protein: 13.5 grams
Weight Watchers Points: 12