Last Wednesday night we had maple and pepper-glazed chicken with roasted carrots for dinner. This recipe was from the March 2010 issue of Olive magazine. It was delicious!
I am only getting to write about it now as I have been a bit unwell the last week. I did make the dinner, as it was a quick one, and took a few photos so that I would be able to post about the meal as it was so delicious.
The meal was really quick and easy to make. When I put the carrots in to roast, I put a few potatoes on to boil so that I could make a little bit of mash to go with the chicken and roasted carrots. To be honest, I don't think the mash is really necessary, but I knew my husband would be starving and would appreciate a bit of mash.
I gave the baby a bit of mash and chicken. I only gave him a little of the chicken though as I was conscious of the fact that it had been cooked in stock. He had some of the roasted carrots to eat as finger food. They went down really well and I ended up giving him more from my plate.
Alterations
Other than using three chicken breasts instead of two and more carrots, I made no alterations to this recipe.
Cost
The chicken breasts cost €3, the carrots cost 40 cent and I have allowed €1 for the remaining ingredients and potatoes. The total cost of the meal was €4.30.
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