Yup, folks. I really do use that grill pan! Last night I was cooking for one, and YES, I really did eat  all those vegetables.

But, no, I did not eat all that chicken. When you go to the effort to cook chicken pieces, cook some extra so you have some on hand for sandwiches, casseroles, stir-fry, etc. Last night’s chicken was a package of skinless, boneless chicken thighs. The seasonings of choice were smoked paprika and Tuscan Seasoning from Victoria Gourmet (available online at www.vgourmet.com), but you could always brush on some BBQ sauce (wait until the chicken is almost done as BBQ sauce will turn your grill pan to a burnt sticky mess in a short period of time.)

The veggies cooking are those great little sweet peppers found in bags at most grocery stores, chunks of zucchini squash and whole mushrooms, brushed with a balsamic vinegar glaze. The glaze was created by microwaving some balsamic vinegar in a little glass custard cup until reduced by about 1/2. When reduced, add a pinch of salt, a crank of pepper and about 1/2 teaspoon of honey. Brush on the veggies when they are almost done cooking. The whole meal goes together in less than 30 minutes.

While the chicken is cooking, prep your veggies and toss together a salad. Even if it’s just for you, or two, make your plate look pretty and fancy up that salad! Enjoy every bite!