Since I seem to be unable to stick to a recipe, am a picky eater, and have a lot of difficulty with breakfast, I’ve downloaded the Simplified Meal Plan from Always Hungry? website, and very carefully read the requirements for the “Building a Phase 1 Meal” (pages 151-152). Since I was having a lazy day I did some adaptation on the “Herb-Roasted Chicken Thighs” since chicken thighs often show up on my house menus. I decided to make this a one-pot meal.
After seeing a post on slow roasted kale on Stefan’s Gourmet Blog, I decided I could make a one-dish meal that met those Phase 1 requirements. Using a bag of salad greens (broccoli, Brussels sprouts, kale, and some others) I put enough into the clay cooker to give me the amount of cooked greens that I needed for two meals (two of the thighs were for other uses). Since I’m such a fan of greens and beans, I added enough black beans for two servings. Since bell peppers are on the okay list, I added red and orange mini bell sweet peppers to the mix. Finally, I topped that huge pile of greens with the chicken thighs sprinkled with salt, red pepper flakes, and oregano. The soaked clay cooker went into a cold 400 °F oven for a little over one hour and out came a meal that had the protein, vegetables, and the carbohydrates (the beans). All I had to add was dessert. (Yes, this meal plan includes dessert–in this case a cup of fruit and 1/2 ounce of dark chocolate.)
One of these thighs is going to find its way into chicken salad with grapes and pecans (substitution for walnuts) for one of the prescribed lunches and another into the freezer to pull out when I need a quick dinner ready with the vegetable, meat, carbohydrate quantities already worked out.