Happy Tuesday! The heat came in fast and furious here and Miami that I forget that most of the country is still wrapped up in parkas and cleaning up what hopefully is the last of the snow! I have been spending a lot of time clearing out and purging stuff to make room for baby boy and I have to tell you, the organization and lightness has left me feeling full of creative vibes!
My mom was in town for a week and a half over Easter and I really just took some time off to be present and enjoy our time together. On her last night I wanted to make a special meal for the three four of us and I think I surprised myself with the flavor combinations. This recipe will absolutely be a staple in our house for some time! I have already made the salad for my vegan bestie and made a couple of small additions that I will share with you below. This blog is a 2 for 1 as the chicken would have been good on its own, but the salad combo took this dish over-the-top.
I served this dish family style with sliced burrata to not only make this spring/summer dish more comforting and satisfying, but there is just something about a creamy ball of burrata that just adds an extra level of flavor and texture that is divine. If you do not eat dairy you can simply add some avocado instead of the cheese.
Since I began cooking, meat has always been my biggest challenge. Sometimes I over or undercook and I have really been working on my skill-set these days. I must say, I truly believe I have perfected the crispy dark meat chicken that I now lovingly call my “Spring Chicken”. This recipe does not call for any stove-top frying and it comes out crisp and juicy every single time.
[amd-zlrecipe-recipe:7]
That’s all folks! Just a bunch of simple, fresh, spring ingredients that you can whip together and wow any crowd! I hope you enjoy this recipe as much as my family and I did.
