Sometimes you just want an easy, healthy weeknight dinner that can be made quickly after a long and busy day. You scour your fridge, see that you have some leftover rotisserie chicken, a pack of ground chicken, or even some boneless skinless chicken breasts or chicken thighs.
If you happen to have a package or two of chicken sausage in your fridge or in your freezer, know you’re in luck. Since packages are usually vacuum-sealed, they keep well unopened in the fridge and freezer longer than other meats.
So long are the day of dry and bland chicken breasts. This poultry packs a bunch of lean protein (35g in 4 oz.) and can take on many cooking techniques and a world of flavors.
It’s not unusual to find drool-worthy food photos on Instagram—half the time we wonder if it wasn’t invented just for that reason. But when you come across a recipe that makes you want to buy a gadget you don’t already have and eat a food right now that you normally kind of shrug at?
You want the best-quality grass-fed beef, heritage pork and pastured chicken for you and your family. In a perfect world, you would find a fantastic butcher who offered a wide array of cuts, sourced from small farms where the animals were raised humanely and never given antibiotics or hormones.
This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
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