As most of you already know, I try to spend my Sundays cooking for the week. Though I work near about a million fast-food restaurants and cafes in downtown Los Angeles, I'd rather bring my lunch and use my mid-day break for something more meaningful like buying the face wash I keep forgetting to get during the weekend. OK, maybe it's not meaningful, but the extra time allows me to not squeeze all my errands into the weekend.
Since I've been eating fish for lunch for the past several weeks (much to the chagrin of one co-worker, who actually took a survey at my office in an effort to try to ban fish from the office - it didn't work!), I decided my lunch this week would be chicken. But don't worry, the fish will be back, I promise you - and the complainer! I made a simple marinade of lemon zest, lemon juice, garlic, olive oil, dill, salt and pepper, and let the chicken soak for a good few hours before tossing it with some red bell peppers and Texas sweet onions and baking it for 20 minutes. For my veg, I roasted some gigantic brussel sprouts with just a touch of baby carrots.
Simple, healthy and delicious.
