The other day there was a fantastic special at the grocery store on marinated chicken breasts stuffed with feta and asparagus. It was a dish fresh from the butcher section and I thought it would make a lovely treat for the family. As a bonus, although this type of meal has a reasonably long cooking time, it’s not cooking that has to be supervised all that much, so it’s good for busy school nights.
I served the chicken on a bed of coconut rice made in the Instant Pot, using the ridiculously easy technique of substituting the water required 1:1 for light coconut milk. This kind of rice is currently the favourite of Thing 1, and it’s a regular request that I find I can easily acquiesce. The whole meal was ready in about 45 minutes, start to finish. I think it’s one that I’d like to make again, even if I do have to take the time to marinade and stuff the chicken breasts myself. I’m thinking that it might be nice to prepare them in bulk and then freeze them for easy meal prep on busier days. I don’t know if the texture of the veggies would suffer, though, so I think I’d have to give it a test run first.