Tonight, Wes planned, and prepared, Honey Mustard and Red Onion Barbequed Chicken from Food Network star Rachel Ray. As you can see our version turned out a bit differently than hers. According to Webster’s Dictionary, barbeque is, “Meat that has been grilled in a highly seasoned sauce.” Sounds delicious… The only problem is that we don’t have a grill. As a rookie chef, Wes was expecting to make a barbeque flavored sauce, not necessarily have to grill the chicken. Rachel Ray uses a grill pan or griddle, and unfortunately we don’t have one of those either. We improvised and browned the chicken in the skillet, and then baked it in the oven with the sauce to cook it thoroughly.
The sauce has great flavor (didn’t taste like barbeque at all) and we both agree we should keep this one around for when we have a grill… or grill pan, or griddle. Wes was trying to forget the broccoli again, but I didn’t let that slide. He instructed me as his sous chef to season it with lemon and garlic, which complemented our chicken nicely. Nutritionally, I would give this meal a ‘pretty good’ rating. Especially with the low calorie and carb side that Wes paired with it. The sauce has some added sugar, increasing the carbs of the meal slightly, so he didn’t plan any other starch. Just a heaping serving of broccoli. This pairing was nicely done and shows some application of what he has learned the past few months!
Tomorrow I am anticipating Steak with Chickpeas, Tomatoes and Feta mostly because I love chickpeas. I am not a big red meat eater, and never have been. It is only on the menu one time this week, which definitely earns this dietitian’s stamp of approval.