I am going to attempt to post a few recipes in the next few weeks that have no pictures.  I have been sitting on them for awhile waiting to get some pictures to go along with the posts.   Forgot to take them initially, but the recipes are too good not to share!   I’ll repost the recipe later if I get some pictures taken.

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This was a rather yummy Tuesday night dinner, though the chicken needed to cook for a bit.  Allow time for that.  I got it all ready, then worked out, and finished it up after I was done.  I served it with a side of creamed spinach, that basically followed this recipe.  I used fresh spinach, as opposed to frozen and had a bit too much sauce.  Oh, and I used chive sour cream, so that was different, too.  It was gooooood.  It only took me about 10-15 minutes to make the creamed spinach, so I made it while the chicken was cooling down.  The kids rather liked the chicken, too.  Creamed spinach?  Not so much.  More for me!

Recipe:
2 large chicken breasts or 3-4 smaller ones
2 TBSP minced garlic
1/4 olive oil
2 limes, juiced
3 TBSP honey

Turn the oven on to 350 degrees to preheat it.  Warm up the olive oil in a small pan and put in the garlic.  Let the garlic cook for about 4 minutes, making sure it doesn’t burn.  Add in the other ingredients and warm it all up.

Place the chicken breasts in an oven proof dish.  Pour the garlic mixture over the top, making sure everything is nicely covered. Then you can add some salt and pepper on top of it all.  I used a pan that just fit the chicken so the sauce was all the way around with nice coverage.  Bake in the oven for about 45 minutes.  Take it out of the oven, allow it to cool for about 5-10 minutes, then slice it up.  Once all sliced up, put in back in the dish with the liquid and get them all covered with those yummy juices.

Serve with the creamed spinach and maybe some garlic bread.  I ate too much.  I had to make myself stop before it became painful.