Tonight we came home tired and worn out from a rough day at work. Not in the mood to cook anything overly complicated, we grabbed some chicken breasts, cauliflower, lettuce leaves, and the pickled radishes Dina made yesterday and drew up a plan.
We preheated the oven to 400 degrees while Dina chopped the cauliflower into florets and mixed them up with chopped anchovies, some olive oil, garlic and chili flakes. About 30 minutes in the oven and out came a golden brown and tender-crisp pile of caramelized cauliflower pieces.
The chicken breasts were sliced into strips and marinated in olive oil, garlic, rosemary, lemon juice, some hot sauce, parsley and salt & pepper. Just a few minutes on the bbq (along with half a red and yellow pepper) and dinner started coming together.
For the sauciness factor, we blended some plain yogurt with lemon juice, garlic, grated cucumber, parsley, and salt & pepper for own spin on traditional tzatziki.
These simple components were combined to deliver a punch of flavor. A lettuce leaf on the bottom, some savoury chicken strips, slices of the slightly sweet grilled pepper, a couple of pieces of the salty and spicy cauliflower, the sour of the pickled radishes and the coolness of the sauce combined for the perfect balance of flavour.
Another quick and healthy meal that satisfied. Bring on the weekend!