With spring-like temps and seedling starting in the air, I must have had picnic food on the brain! For tonight’s dinner, I made a very simple BBQ chicken and macaroni salad.
For the Chicken:
I poured my favorite BBQ sauce, Woodstock Organic, over a pound and a half of chicken thighs and let them marinate in the fridge for a couple of hours. Then I baked them for 35 minutes at 350 – simple as hell, right?!
For the Macaroni Salad:
I used a recipe from Allrecipes.com – Classic Macaroni Salad. It is super easy to make, but it helps if you remember to make it ahead of schedule (like I did not!) But never fear, even if you only get a few hours ahead of schedule it is still delicious! We will be serving leftovers on Friday when Tim grills chicken.
As a side note, I only make half the recipe when I make it for the two of us. And I replace each ingredient with its chemical/preservative free version.
You guys this dinner was AMAZING! However, after I took this photo and sat down to eat, I realized what a sad representation the broccoli got on my plate. Yikes! I veggied up and packed on two more scoops of the green stuff. I aim to make veggies 50-75% of my intake at dinner as it seems to help me eat less. Or maybe it helps me save room for chocolate…
I hope you all have a lovely evening!