Hello! Happy Independence Day!
How’s the weather in your neck of the woods? Are you able to barbecue today? Did you do any fun runs? Going to any fireworks shows? It’s rainy and gray here so I have dinner in the crockpot. I’m trying a new recipe for pork carnitas! Om nom nom!
Big news! I slept in this morning! On a Thursday!
If that’s not worth celebrating, I don’t know what is! 🙂
So, I tried a new recipe last night that would be perfect if you’re dealing with some questionable weather today! And, if you’re lucky enough to have sunshine, you could certainly do this on the grill! It’s really super simple and healthy and delicious!
Why yes, I do enjoy using exclamation points.
Happy celebrating! Enjoy your day, wherever you are and whatever you’re doing.
See what I mean? I can’t stop!
makes 2 servings
1 tablespoon garlic, minced
1 teaspoon basil, chopped
2 teaspoons extra-virgin olive oil
2 pinches unprocessed sea salt
1/4 teaspoon cracked black pepper
2 boneless, skinless chicken breasts
1. Preheat oven to 350 degrees.
2. Combine garlic, basil, olive oil, salt, and pepper in a small bowl. If possible, prepare an hour or so prior to cooking so the flavors can meld.
3. Rub the mix over the chicken breasts and place in an ungreased cookie sheet.
4. Bake 25 minutes or until juice runs clear.