Quick, Healthy and Easy

Originally, this post was titled "Fast and Easy" and I had lots of good jokes to go along with it. But, as I announced them to Brian, he started furrowing his brow. I guess they were in bad taste. So, no jokes here. Maybe next time...

This really is a totally fast and easy dinner though, with little prep and cook time. And Healthy. And Filling.

I made this a few weeks ago, and while I usually try not to make the same meal more than once every few months, I thought this one deserved an exception and a formal introduction to my small audience...you loyal blog readers:)

This recipe is for 2 large salads, or 3 smaller salads. With leftovers.

Ingredients:

2 Boneless Skinless Organic Chicken Breasts

Salt

Pepper

Olive Oil

Cumin

5 mini cucumbers or 2-3 large cukes, sliced down the middle, then in half moons

6 small tomatoes from the vine, cut into wedges

1/3 red onion, cut into half moons...then cut again

A few tablespoons red wine vinegar

Lemon Juice

Parsley* optional

12 Stacey's Pita Chips, crumbled

Start by preheating oven to 400 degrees and seasoning 2 chicken breasts in baking pan with salt, pepper and olive oil. Sprinkle 2-3 pinches of cumin over each side 0f each breast. (Don't over cumin the chicken, or else it will end up tasting like major BO..as in body odor...which is never a good flavor.) Drizzle olive oil over the chicken and turn in pan to flavor. Place in oven to bake for 25-30 minutes or until chicken is cooked through. (I am a "mile high" so cooking temp and times may vary slightly.) Be sure not to over cook the chicken. Use this time to see how your oven cooks, (is it hot, slow, cool? etc) as they are all a bit different. Write down how quickly your chicken cooked this time and use it for future reference.

Meanwhile, cut the cucumbers, tomatoes and red onion. Divide equally and place in individual salad bowls. Sprinkle with salt and pepper. When the chicken is finished cooking, cut it roughly and fill the salad bowls with the chicken. Drizzle with red wine vinegar and a small amount of olive oil. Squeeze a wedge of lemon over the top. Toss with a fork! Crumble 6-7 pita chips over each salad. Eat immediately. You can garnish with parsley, if you'd like.