With summer unofficially under way I thought I’d share my super simple chicken recipe that is delicious right out of the oven but very useful throughout the week as a lean protein cut up or shredded in summer salads and sandwiches. I use this recipe as a spring board but add Herbs de Provence instead of just thyme, substituted olive oil for butter, and doubled the number of carrots. Here’s what it looks like right out of the oven.
I’m going to be using my left over chicken this week in this Fresh Corn Summer Salad. It has ripe sweet corn, with fragrant basil, a zip of jalapeno, plus diced cucumbers, onions, and peppers to create a medley of juices that’s a dressing on its own. YUM.