Hi friends!! So I’ve taken a small break from cooking due to an inconvenient injury done in the stupidest way possible. I broke my left foot 2 weeks ago by-wait for it- rolling over a shoe. I got up in the middle of the night to get a drink of water and I rolled my ankle completely over a shoe in the hallway. I thought it would be okay so I went back to bed. Then I woke up two hours later and my foot blew up (and blue up): it looked like Violet Beauregard when she turned into a blueberry in Charlie and the Chocolate Factory.
So as you can imagine, hobbling around a kitchen on one foot is not an ideal situation. But Wednesday, I got upgraded from a cast to a boot! Woo hoo mobility!! So I’m back in the game (kind of) and decided to celebrate with a nice dinner for Patrick and me.
3 tbsp honey
2 tbsp Dijon mustard
1 tbsp chopped fresh thyme
2 tbsp olive oil
1 pound boneless, skinless chicken thighs
salt and pepper
1 tbsp red wine vinegar
3 cups of arugula (i used a baby arugula mix)
1 plum, pitted and thinly sliced
1. In a small bowl, whisk together the honey, mustard, thyme, and 1tbsp of the oil
2. Heat grill to medium low season the chicken with salt and pepper. Grill, covered, turning occasionally, until cooked through, 25 minutes. Brush frequently with the honey mixture during the last 5 minutes of cooking
3. Meanwhile, in a medium bowl, whisk together the vinegar, the remaining tablespoon of oil, and a dash of salt and pepper. Add the arugula and plums and toss to combime. Serve with chicken.
This was incredible and very easy. Do it!
Here is a video that made my heart swell like Violet as well
Recipe from RealSimple