I hate when bloggers who’ve neglected their websites do their “comeback” post and write the words “sorry”. I’ve completely ignored this website for about 5 weeks and I’m not sorry at all.
Lots of stuff happened in that 5 weeks. The number one biggest, life changingÂ occurrenceÂ is that we’re jobless. We’ve left our CrossFit gym (long story) and are actively looking for a space, because we’re STARTING OUR OWN CROSSFIT GYM. Extreme emphasis requires caps lock. I would add glitter, blinking lights and unicorns if I could.
So I’ve been obsessively looking for a warehouse space, day-in and day-out. CrossFit really does demand an odd set of “must-haves” in order to function; safe, somewhere to sprint/run, high ceilings, neighbors that don’t mind, ability to drop heavy things, etc. I haven’t worked out much nor have I had the motivation to cook. I received an email from a friend-via-blog asking what we were up to and it was the kick in the pants I needed toÂ resuscitateÂ my kitchen skillz (and I was getting tired of Chipotle). Thanks Liz!
And Brandon has turned his attention to the last space in our house that needs to be re-done, our master bathroom. He’s full steam ahead on the gut and re-build.
- fat of choice
- 1 pound waxy potatoes or 1 head cauliflower
- 1Â½ pounds boneless, skinless chicken thighs, trimmed of fat & cut into bite-size pieces
- 3 cloves garlic, minced
- 3 pepperoncini peppers, minced (add more or less depending on spicy tolerance)
- 1 teaspoon dried oregano
- zest & juice of 1 lemon
- Â¼ cup chicken stock
- salt & pepper
Preheat your oven to 400ÂºF. While you’re waiting for the oven, peel and dice your potatoes or cut your cauliflower into florets. Place them on a baking sheet. Toss in the fat of your choice (olive oil, perhaps) and douse in salt and pepper. Roast until crispy and soft, about 30-45 minutes. The smaller you cut the veg, the less time this will take.
While the veg is roasting…
Heat a large skillet over medium-high heat. Add in a tablespoon of your fat and saute the chicken until cooked through. Add in the garlic, pepperonici and oregano. Continue to saute until the garlic seems cooked through, about 2 minutes. Add in the lemon juice + zest and the chicken stock. Stir everything around and make sure you get up all the bits that might be stuck to the pan. Let reduce until most of the liquid has evaporated. Season with salt and pepper. Serve over roasted veg.