Knowing I would be busy until 4PM, I marinated chicken the night before, cooked some rice in the rice cooker and chopped up tomatoes and beet greens when I returned.
I am not trying to boast. I just want to show you that with a bit of planning , we can still enjoy ourselves outside of the house without having to sacrifice a healthy and delicious meal with the family.
10 chicken legs
1/4 cup Hoisin Sauce
2 crushed garlic cloves
1/2 inch fresh ginger, peeled and chopped
2 TBS Soy Sauce
1/2 tsp Chinese Five Spice (optional-not everyone likes this flavor)
Stir marinade together, pour over chicken in a large bowl, stir to coat chicken and cover. Refrigerate over night or at least a few hours.
When ready to cook, bake on a rack at 350 degrees for 25 minutes, turn over with tongs for another 20-25 minutes and that’s it!
Tomato Beet Green Rice:
2 cups leftover white rice or cooked Basmati or any other kind of rice -set aside
2 cups washed, chopped beet greens or any other green, sauteed over a medium flame in a little olive oil until wilted, about 3-5 minutes
Cook rice and beet greens together, stir.
Add in 2 chopped medium sized tomatoes and stir until the tomatoes are heated through with the rice.
Add salt and pepper to taste
Peel a carrot on the side for an edible garnish.
Add all onto the plate and enjoy!