The range was on the blink the other night, so we had a no-cook dinner. The kids would have been thrilled with some pizza rolls tossed in the microwave, but since we had eaten Chinese take-out the night before, I had a taste for real food.
I found everything I needed in one quick trip to the store: A rotisserie chicken, a bag of mixed Italian salad greens, a red bell pepper and some microwaveable rice.
At home, I took the meat off the chicken, tossed it on top of the greens, drizzled some of the chicken juices over the salad, added a splash of balsamic vinegar, some roasted tomatoes and a little feta cheese. Served with the rice and red pepper strips, it made a tasty, fast meal.
Actually it was kind of fun, like when you have a can of beans in the pantry and not much else, or when the power goes out and you spend the night in candlelight.
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I was too tired after a 7-mile run the other night to do much cooking, so I went to Plan B with the defrosted boneless, skinless chicken thighs.
Tossing them into a hot oven with no seasoning was out of the question. In the pantry, I found a bottle of Pace Tequila Lime salsa, which gave me a good idea. I slathered three-quarters of a bottle on the chicken, scattered some feta cheese over it and baked it, uncovered, in a 425-degree oven for about 30 minutes. I microwaved corn tortillas in a damp paper towel for a minute or two, and we folded pieces of chicken in the tortillas.
Who knew a three-ingredient dinner could be so good? As my daughter said, oh my goodness, they were delicious.
I enjoyed mine with an icy Caguama, my beer of choice this month. It was a few days too late to call it a Cinco de Mayo meal, but we really liked it.
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