Late quick dinner: lime ginger chicken surprise

Tonight at 5:30 pm I said a prayer to ask for help figuring out what to make for dinner. It had been one of those days and one of those weeks when I didn’t get meals planned for the week or the day and wondered what I could make at this late hour with my low blood sugar and blank mind.

I peeled an orange and, while eating the sections, surveyed what was in the fridge.

I noticed some good items:

  • hazelnut 12-grain bread from Kneaders
  • baby “creamer” red and white potatoes
  • Brussels sprouts

I put the bread in a basket and sent it with willing hands to the table. I was grateful that the table was already set. That’s why I set the table in the morning when I empty the dishwasher. It means that at least one part of dinner is ready when it comes time to make it.

Then I started some water boiling in a pot and rinsed the baby creamer potatoes. Once the water was boiling, I dumped them in and turned to the Brussels sprouts.

Anna loves them, and so after I turned on the broiler on high and rinsed the mini cabbages, together we chopped off the little ends. Then she put them in a mixing bowl, poured some olive oil over them, and tossed them in it. Then she pulled out 4 baking sheets (well, 1, but 3 fell on the floor in a loud racket that surprised us all) and poured the Brussels sprouts on the baking sheet. She salted the Brussels sprouts and we put the tray into the oven.

Then I got some frozen chicken tenderloins out and rinsed them. I pulled out a bottle of Boar’s Head Deli Dressing and poured some in the bottom of the frying pan, turning it to high. I zested a lime, sliced it in half, and juiced half the lime into the pan. After adding the chicken, I covered the chicken with a lid. After a few minutes, I turned down the heat to medium high, added the lime zest around the pan as well as perhaps a tablespoon of minced ginger, and let it cook for a few minutes before covering it again. I cooked the chicken for maybe 5 more minutes or so. Then I added some mini carrots to the pan and covered it.

After cooking it for perhaps 5 minutes more, I turned off the heat. By then the potatoes had finished, and I had drained and added some butter, salt and pepper.

The sprouts were done after 10 minutes under the broiler. I turned off the oven and left them in so they would stay hot. When the chicken was done, we put everything into serving bowls and ate.

I called the chicken was “lime ginger surprise” because the deli dressing, and just because recipes with the word “surprise” in the name always crack me up. I got a few smiles to match the name.

And you have to say surprise “soo-prize.”

My prayer was answered. A yummy meal resulted, and we had a nice visit together while enjoying a hot meal.



2 thoughts on “Late quick dinner: lime ginger chicken surprise”

  • Thank you Liz!!!! I grabbed a pack of chicken breasts while at Costco on Mon bc I like to buy the organic ones and don’t want to run to Costco w a last-min chicken “emergency.” But by Tues I’m thinking, “So what’s your plan w THIS, Suzie?!” You’re going to waste $16 if you don’t think of something by next Sunday. We are trying to avoid the “Cream of Poison” Campbell’s soups (as my sis calls them), and omitting that, most of my recipes are gone! We did Balsamic 2 wks ago, so I needed something new. MERCI!!!!

    • Hooray! I love knowing that something is helpful! The deli dressing is simply canola oil, evoo, red wine vinegar, salt, sugar, and Italian spices. So you can throw that together as well without another trip to the grocery store. Hope you enjoy it. Hugs to you!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.