We've been dealing with the aftermath of an ice storm this past week, (we count ourselves among the fortunate who didn't lose power in the sub-zero celsius temperatures), slowly chipping our way free of a layer of solid ice that's coated everything. Spa cuisine, this week's I Heart Cooking Clubs theme, wasn't really on the menu...hearty, warming comfort food seemed more appropriate. However, I did recall having a wonderful lunch of poached chicken breast during my one and only visit to a spa. Chicken I could work with so I made Maple-Glazed Chicken, a recipe for poached, skinless, boneless chicken breasts that I've had bookmarked since the start of my journey with IHCC's featured chef Donna Hay.
Seasoned with spicy chilli flakes and a slick of maple syrup, the chicken was cooked in a non-stick pan with no added fat. I changed the method slightly by using a grill pan and omitted the water. Donna suggests roasted parsnips and sugar snap peas as sides, but I added radicchio to the pan to grill alongside the chicken and steamed some broccoli. It was a great choice...easy and delicious.
For this week's spa theme, we were to prepare "light and lovely, healthy" dishes. This dish was definitely healthy and on the light/low fat side, (I'll have to work on the lovely part!), but was substantial enough to provide much needed sustenance so that we could continue our outdoor efforts. If you'd like to try it, the recipe is on page 16 of Donna Hay's book Fast, Fresh, Simple but can also be found here.
Visit I Heart Cooking Clubs to see what others made this week.