Yesterday was a quiet day at work, so my boss told us to leave a little early. Since my commute is about an hour (sometimes more), I am always happy to be home before 7:00! I wanted to cook on the grill again since it was so nice out and I had taken chicken out of the freezer the night before.
When I got home, I mixed up the following:
- Hoisin sauce
- Rice vinegar
- Olive Oil
- Chopped garlic
I honestly didn’t measure it, I just looked at it and made sure it was enough to marinate two peices of chicken.
To my disapointment, the grill would not light! I guess the tank is empty and I will have to get on Joe to replace it. 😉 I had to bake it instead, booo!
After baking in the oven for 20 minutes on 375 degrees (flipping half way through), I placed the chicken on top of some broccoli slaw that I mixed with rice vinegar, chia seeds, pepper, and olive oil.
I saved the other piece for lunch this week. It would have tasted much much better on the grill..next time!
Dessert was a hodge podge. I placed 2 broken up vanilla pizzelles in a bowl. I cut up some strawberries and through some frozen bananas in there, too. Then I added some almond milk, a scoop of Hershey’s dark cocoa powder, stevia to sweeten, a dollop of cool whip, and sprinkles, of course! Last minute I added some gooey Crazy Richard’s natural peanut butter.
Yuuummmm! I have a feeling a smoothie bowl is in place for dinner tonight!