Last month was a frenetic, hectic whirlwind of social engagements and long days at work. The source of most of our business was the planning of the two birthday parties we threw in honor of our little man turning three years old. More on that later. During one abnormally wild week, during which we would normally survive on a diet of Cookout milkshakes and french fries, we turned instead to a few staple quick meals that are actually quite health-concious. One of these was a Greek Chicken recipe we borrowed from Martha Stewart. I'm often incredibly intimidated by the long and expensive looking recipes I usually find from Martha Stewart, but this one is super fast and simple and has only four core ingredients (we added mint for funsies and just because I conveniently happen to grow it on my back deck). We seared our chicken tenderloins in the beloved cast-iron skillet (seasoned only with salt and pepper) and they cooked in about five minutes or something ridiculous like that. Make sure you use enough oil to keep them from drying out since you have to cook them on high heat to get the crispy browning effect you see in the photos. This meal also made ample use of our last opportunity to enjoy heirloom cherry tomatoes since summer is closing. The feta and kalamata olives are salty but the tomatoes and chicken really balance the dish and the mint freshens it all up.
Sarah
