There are so many times from my childhood that I remember going to the fridge and searching for something appropriate for my favorite exercise. This exercise is a combination of a lunge and a crunch, it's called lunch.
Last week, as I was talking on the phone with my friend and trying to decide what would work with her diet, I dug through the fridge. All I could find that would fit and we could tweak was chicken.
We went to training at work and after, she came over and we started the chicken. As the chicken started, I realized we didn't have anything to go with or on the chicken. So, what did I do? I started digging through the fridge looking for a good mix.
It all started out with sautéed onions and minced garlic. Then, as I kept looking, I found bacon bits. I was thinking it would be a good concotion, because let's face it, bacon is always a good add-in. Then, for some reason, I grabbed the carrots, too. Why not? Maybe it would add a little crunch to the sauce. As I walked by the spice cabinet, I figured why not look in that too. So, there I found the red pepper flakes. Then, as I got the oil, I found soy sauce. Maybe this would add some salty to the sweet bacon!
Fast forward to everything being cooked and it was glorious! What have I been craving now? That chicken!
To start out, you need the following ingredients: oil, soy sauce, garlic, carrots, bacon bits, onion, and the red pepper flakes.
First, the obvious defrosting of the chicken.
Then, put it in the convection oven for 35 minutes at 425 degrees. While this is in the convection oven, the topping will be made just in time.
Now, take 5 little things of garlic and chop them up finely or to your liking.
Next, chop about half of a medium sized onion up into smaller pieces.
Add both the onion and the garlic into a medium saucepan and drizzle oil over it to get it sautéed and maybe a little extra oil.
While the topping is getting started, grab 5 carrots out of the bag and chop them into smaller chunky pieces.
At this point, the onions and garlic should be starting to bubble. This is when you get the rest of the stuff together.
For the rest of the toppings, it's pretty easy. In a small bowl, add about 3/4 cup of hickory bacon bits, the 5 sliced carrots, and about 1 tablespoon of red pepper flakes (if you like it extra spicy).
At the time the onions start to turn brown, add the mixture from the other bowl into the saucepan along with 3 tablespoons of soy sauce and mix it all together.
When the chicken is almost done and the carrots have started to get slightly softened but still crunchy, take it off of the heat. It should look like this.
Now, make sure the chicken isn't pink on the inside. If it is, put a lid on the topping and cook the chicken longer. If the chicken is done take it out and load the topping on!
This chicken and topping combo probably sounds really weird, but it really is delicious!
Just a warning: Dad said he was crying and his mouth was burning. But let's be real, he doesn't like spicy stuff.
So eat at your own risk! :)