Marshalls Abroad

Carne Fall Frutta Insalata Life Pollo Verdura Winter

To Market, To Market

… to buy a fat pig!
I was singing that song to baby John, but really we went to buy vegetables for a roast chicken dish. We met Ash and Stelly {and Ruby in utero!} at our neighborhood farmer’s market on a rainy day this week before making dinner.

And with us, I brought my beautiful bag, a gift from the very kind ladies at Hayden Reis.   
I’ve seen these totes used as diaper bags, but they’re also perfect for foodies! It’s made out of sailing cloth so it’s sturdy, can get wet, wipes clean, and is filled with pockets. I’ve been using it at the farmer’s market, grocery store, and for carting food on the way to friends’ houses. And to deliver Christmas cookies to our Okinawan neighbors! And most recently, to bring home produce for this delicious roast chicken and vegetable dinner, which also turned into an incredible warm chicken and avocado spinach salad.

Roast Chicken & Vegetables
{serves 2-3}

2-3 fresh split chicken breasts
2 bell peppers, chopped
1 red onion, chopped
1 head of broccoli, chopped
fine sea salt & cracked pepper
EVOO
1/2 lemon
2 teaspoons crushed garlic

Preheat the oven to 400 degrees F. Rinse and pat dry the chicken breasts.  Add the chopped veggies into a large roasting pan, and drizzle EVOO over them. Sprinkle on sea salt. Using your hands, mix up the vegetables so they are evenly coated. Place the chicken breasts in the center of the pan. Generously drizzle EVOO over each piece and both sides. Divide the crushed garlic over each piece and spread evenly. Liberally sprinkle on sea salt and pepper over each piece of chicken and both sides, using about 1 teaspoon of salt and 1/2 teaspoon pepper. Squeeze the lemon over the chicken. Using your hands, rub the seasonings into both sides of the chicken.

Bake, uncovered, on the center rack for 1 hour, or until the tops are browned and the chicken is cooked through. If you cut into it and the juice is clear and the chicken is white, it’s cooked, but be careful not to overcook it — you want it to be browned on the top, but the chicken juicy and not dry. My oven here in Japan often cooks a little differently, so you may want to check on yours after 50 minutes. If it’s still not fully cooked after an hour, turn the heat down to 350 for 5-10 more minutes.

Roast Chicken & Avocado Spinach Salad
{serves 1-2}

2-3 C spinach
1 C chopped roast chicken
1 apple, chopped
handful of chopped walnuts
1 avocado, sliced
1/2 C shredded sharp cheddar cheese
3 T EVOO
4 T balsamic vinegar
1 good squeeze of honey
1-2 garlic cloves, minced

Combine the spinach, chicken, apple, walnuts, avo and cheddar.  For the dressing, combine the EVOO, balsamic, honey and garlic in a mason jar. Shake until
thoroughly combined. Taste to make sure it’s to your liking ~ squeeze
in more honey if it’s too tart. 


Comments

  4. heather{land} says

    Oh my gosh. I am living vicariously through your pics. When the last weekend of our Farmer's Market ended in the beginning of October, it made me so sad. It would be so nice to live in a place for a little while where there is year round freshness!

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