I'm sure you're far from hungry; if you're anything like me you've done your fair share of eating this weekend. But, tonight's dinner turned out rather tasty, so I thought I'd share it with you. The recipe is Martha Stewart Everyday Food's Crispy Ginger-Lime Chicken Thighs, but I used chicken breasts (bone-in, skin on, cut in half) instead. The only thing I had to change was the cook time--I increased the broiling time on each side by a couple minutes, then turned the oven down to 450 on bake and let it cook an additional five minutes. If your chickens had less voluptuous breasts, you won't have to cook it for as long.
While the chicken was in the oven, I cooked the rice in chicken stock. When it finished cooking, I added ginger, lime zest and juice, and butter. I was impressed by this easy-to-make, quick meal. It was packed with flavor! And, it's a complete departure from the traditional holiday flavors you've been daintily nibbling (okay, chowing down) on.