Happy back to school for most college students/students in general!
And if you’re one of the lucky bastards that doesn’t start classes again until September…you can just keep quiet in the back there.
Just kidding (mostly), but I am super jealous and I hope you’re having a wonderful summer break.
Anyways, I started school on Monday so RIP to my brain. In just a few short weeks, I won’t be able to talk about anything but balance sheets and the 4 P’s. But until then, let’s just enjoy the semi-normal Sara Lynn that loves to cook and dress up and talk about music and is successful in getting a post up on her blog on an almost-weekly basis, yeah?
Since I am back in school now, it means I can’t use the “…but I’m on summer break” excuse anymore. That’s when I eat whatever I want/don’t work out/avoid paying off my credit card for one more day/don’t bother getting the mail for 2 months/avoid all adult responsibilities/etc. because I’m on summer break and I want to hike or lay in bed and watch How I Met Your Mother. It’s not something I’m proud of, but I really only get to be a lazy college kid for a couple more years, so let’s just not worry about it.
Anyways, now that I’m waking up for class every morning, it also means that I’m eating chicken, brown rice, and veggies and working out 3-4 times a week.
If you have similar eating habits, you probably know how boring chicken and brown rice and veggies really are. And that’s why food blogs exist. To break the mundane and try out new recipes and gain the trust of our readers so that, they too, can have more exciting eating experiences.
I promise that this chicken is really delicious and tastes like lemon and rosemary–and is not boring at all. I had it with a Greek salad only, but I think next time I’ll make lemon-sage rice because that would make it even better.
I’ll leave you with the recipe and hope you’re happy knowing you can eat healthy and have really, really amazing food.
It’s a wonderful feeling.
1 lb. chicken breast, cubed
1/4 c. olive oil
2 Tbs. white wine vinegar*
1/4 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. dried thyme
2 sprigs fresh rosemary, chopped
Zest and juice of 1 lemon
1/2 tsp. Dijon mustard
2 cloves garlic, minced
Salt and pepper, to taste
Bamboo or metal skewers**
*Red wine vinegar would also be good, and have more of a Mediterranean flavor. I just ran out and used what I had in the cupboard!
** If using bamboo skewers, be sure to soak them in water so that they do not burst into flames while grilling.
In a bowl, whisk together all of the ingredients except the chicken. Place cubed chicken in a plastic Ziploc bag, and pour marinade over the chicken being sure it is completely covered. Marinate for at least 2 hours, or overnight.
Preheat the grill to a medium high heat.
Remove chicken from marinade and discard leftover marinade. Thread the chicken onto the skewers.
Spray the grill with a cooking spray to prevent sticking. Place skewers on the grill and cook, turning every few minutes, for about 15 minutes, or until juices run clear.
In non-chicken related news, I have started an Instagram page for all of my posts! Just follow serendipitybysaralynn, like my posts, tag me if you make my recipes, etc.! I love reading your comments and talking to my readers, so please share with your friends so I can talk to even more people!
(See. I did at least one productive thing during my summer! Go Instagram!)
Have a wonderful fall semester, college students.
Have a wonderful fall, everybody else.
*Song of the Day: Coffee and Pie, oh my! by Brightside*
*A new band I’ve been really into lately! Not all of their music is on Spotify, so check out their bandcamp: https://brightsidepgh.bandcamp.com/