Last night for dinner I cooked up a fairly easy and totally delicious meal: the Honey Mustard Chicken and Rice Pilaf from the March/April 2010 issue of Clean Eating magazine.
The most time consuming part was chopping up the kale - which is a total pain in the butt to chop! - and the hardest part (for me, anyway) was cooking the veggies in the same pan as I'd cooked the chicken with out a) stuff burning, or b) just giving up and washing the pan before cooking the veggies in it. I can see the advantage to cooking everything in the same pan - fewer dishes to wash! - BUT with every new item you cook in the pan, the more stuff you have stuck to the bottom which just gets more and more browned/burned as the cooking continues. Not only is this a problem with the flavour of the browned/burned stuff getting on your new food, but as it gets blacker and blacker, so does the smoke which can set off smoke detectors and the like.
No, that didn't happen. This time. Anyway, I cooked the chiken strips and the veggies in the same pan, but when I saw that I was to cook the chicken and honey mustard sauce in the SAME PAN, I said, forget that and heated it up in the microwave instead. It probably wasn't as good as if I'd followed the recipe, but it saved me making (more of) a ginormous mess in the kitchen!
Another thing I did differently was instead of cooking up brown rice, I just made a box of chicken-flavoured rice because I'd forgotten brown rice takes an hour to cook. As it turned out, with all the chopping and cooking and agonizing over using the same pan over and over again, I could easily have cooked regular brown rice because I was well over an hour in the kitchen anyway! Gah!
But, in the end, the meal was delicious so it was all very well worth it: