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and we’re back!

December 22, 2010

Wow, the holidays have been busy around our[Boston]nest! We have a lot to catch up on, but first, a new recipe.

In the hectic holiday season, it’s hard to stick to a normal schedule, let alone spend time together! We made this together tonight, which is one of my favorite ways to spend time with Jason. Just talking about our days, relaxing, and preparing a meal together! This is a great recipe from Everyday Food – easy, and low calorie.

1 head cauliflower
1 large sweet potato
A few tbsps olive oil
salt and pepper
2 chicken breasts
1 cup chicken broth
2 sprigs rosemary
1 tbsp cider vinegar

Cut up the cauliflower, and slice the sweet potato into thin slices. Lightly drizzle with olive oil, and season with salt and pepper. Roast on a cookie sheet at 425 for 35 minutes. Meanwhile, cook the chicken breasts in a frying pan, about 15 minutes on medium high heat. When cooked through, set aside. In the same frying pan, simmer the chicken broth, Rosemary, and vinegar, until reduced to about half.

Serve the sauce over the chicken and vegetables.


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