Even though I love to cook and bake and blog about it, talk about it, and plan it…sometimes I dread making dinner. Particularly if it has been a long day or we’ve been very busy. I think I probably have more of my grandmother’s cooking style, which is, “cook for an army and make sure there are leftovers”. Which, when you’re tired or don’t feel like making dinner, can really make the process dreadful. I do love leftovers for breakfast but sometimes I have to remind myself that simple is just fine, no one is going to starve, and as long as the men in my house get fed, they’re usually happy. As I stood in front of my fridge looking for inspiration, I realized there wasn’t a whole lot in there that was exciting. I had taken chicken out earlier, which never excites anyone in my house for some reason, so I at least knew I had that. Fresh green beans purchased yesterday, Crimini mushrooms, and an Anaheim pepper. Hmmm….
Serves 2, but you can easily increase it. From beginning to end this dinner takes under 30 minutes.
Grilled Chicken Breasts
2 Boneless Skinless Chicken Breasts
Sea Salt & Pepper
Place chicken breasts on a plate and drizzle generously with olive oil. Season with sea salt, pepper, and thyme. Turn chicken over and rub in olive oil on plate and season again. Set aside and heat grill on medium to medium high.
“Fancy” Green Beans
About 3 Cups Fresh Green Beans, ends removed
About 10 or 12 Crimini Mushrooms, sliced
2 Cloves of Garlic, chopped
1 Anaheim Pepper, seeds & membrane removed, diced
Sea Salt & Pepper
Drizzle olive oil in a large saute pan. Heat on medium to medium high heat. Add beans and saute for 5 minutes.
(At this point, start grilling the chicken. Don’t over cook it, boneless skinless chicken breasts grill quickly. I usually do mine for about 6 or 7 minutes on each side.)
Add sliced mushrooms, garlic, and the Anaheim pepper. Season with Sea Salt & Pepper. Saute until beans are aldente and mushrooms are golden.
Serve as desired. Super easy to make and super easy to clean up.