Chicken with Carrots and Olives

So its been quite awhile since I’ve last posted. Why? Simply put: I’m pregnant and recently moved to Chicago. Both can take quite a bit out of a lady, wouldn’t you say? Put them together and well I haven’t had much time to think… let alone cook and then write about it. But I HAVE been eating… and now I that we’re settled, I’m slowly pulling out the pots and pans again. I’ve been thinking about my blog almost every day and finally, today, I decided to dive back in. Hello friends… if you’re out there.

So its kind of ironic that I’m pregnant (due in December) and my cooking blog fell to the wayside. I mean, isn’t that what pregnancy is all about? Eating, eating, and eating? At least after the nausea subsides? Problem is, cooking from scratch becomes a little more challenging with more responsibilities, or shall I say ‘kids’. I’m tired, there’s dishes, I want food NOW. It’s interesting how life can change in a flash, and so can your interests.

But I suppose it isn’t my interest in cooking that has changed, its just that my repertoire has evolved. Now I am looking for creative meals that I can cook quickly on weeknights. My husband and I are no longer staying up until midnight making meatballs and drinking Zinfandel (although I long for this day again) instead we are sprucing up veggie burgers and in bed by 10. I have an insatiable appetite for sweets and am becoming obsessed with baked things that smell like Autumn… banana bread, oatmeal cookies, spice cake. I cannot get enough of these seasonal treats and am thinking of making another batch of pumpkin bars as we speak.

I also now have a two-and-a-half year old who is an amazing eater and can already decipher her tastes… sour, spicy, sweet, salty… she describes them all to me. It’s fun cooking new recipes for her to explore while figuring out ways to jam in as many nutritious ingredients as possible. One of my goals in life is to not have children who eat only chicken fingers and french fries. Not only is this disgusting healthwise, but how boring! Children are just small people and they exist all over the world raised on cuisines that include raw fish, rich spices, greens and other foods that are for some reason, thought to be only for ‘grown ups’ in America. Oh, don’t get me started on this one… I’m very opinionated about it. I know kids can be picky and that is part of growing up, but parents can play a big part in what kids learn to love. I’ll stop there.

Which brings me to this recipe. I wanted something quick, hearty and delicious… especially for my girl who loves olives.
From an old Real Simple magazine, I whipped this up on a Tuesday. My daughter ate an entire bowlful. Me too… and the next day.
I think a dollop of sour cream would also be nice on this dish, and some extra red pepper or hot sauce to give it extra zing.

Chicken with Carrots and Olives

Ingredients

• 1 cup brown rice (follow the directions)
• Kosher salt and black pepper
• 1 tablespoon extra virgin olive oil
  
• 4 , 4-6 oz boneless, skinless chicken breasts. The recipe cuts them before cooking, but I cooked mine whole then sliced before serving.
• 1 onion, thinly sliced
  
• 2  cloves garlic smashed
  
• 1 1/2 cups low-sodium chicken broth
• 4 -5 carrots cut in 1/2 inch diagonals
• 1/2 cup (or to taste) pitted Kalamata olives. I used mixed olives… green, black, some other fancy kind from the fresh bar.
  
• 1/8 teaspoon crushed red pepper. If cooking for kids, omit and add to individual plates if needed
  
• 1 cup fresh flat-leaf parsley, chopped