Most times, when I sit down to dream up a recipe to share here, I try and figure out a way to share something that won’t leave people with disaster in their kitchen. If dinner can be made in one pot, pan, or baking sheet I assume it will be well received because I also assume that folks don’t want to spend more time cleaning up the kitchen than it took to actually make dinner. This goal isn’t always met because sometimes, in order to get the best results, an extra pot or bowl is necessary, but I (again!) assume that if someone chooses to follow a food blog maybe, just maybe, they are okay with a little bit of clean-up.
And you might think with that intro I’m about to unveil a complicated, hours-in-the-kitchen recipe. But I’m not! (I can hear the collective phew! as I type this). This week the planning all came together because, today, we have a low-fuss, one-pan recipe. A fast prepper might turn it out in about 30-minutes, but someone who takes their time (aka someone who relishes the sound of the knife on the cutting board <– might be me) will most likely get dinner on the table in 40 minutes. A large pan and a few other basic tools are all you need so if the dishwasher is empty before you get started, clean-up takes all of five minutes, or ten if you give the counters and stove a quick wipe-down.
This recipe also falls on the healthy side: boneless skinless chicken breasts with potatoes cooked in a simple lemon-garlic sauce with green beans clocks in around 300 calories per serving. It’s a caloric feat of which I am quite proud of because I am a pasta, cheese, and cream loving girl (case in point: gruyere spaghetti). There’s a satisfaction in knowing I can turn out a dinner that is not only healthy-ish but also delicious and (and!) it all comes together, as I mentioned, in just one large pan.
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