Grilled Chicken Breast with Slow Cooked Veggies

This is one of these days,
Even though there's no one besides me,
I still don't wanna surrender to instant noodles or take-out food,
Instead, this quiet and peaceful time should be celebrated by a more dedicated comfort food,
Let me indulge a wee bit, spoil my long exhausted body and soul.

Grilled chicken breast with slow cooked veggies -

Ingredients (for 2 large portions):

Marinade and chicken -
2 large chicken breasts
2 sprigs of rosemary
1 tablespoon of olive oil
1/4 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of smoked paprika
1/4 teaspoon of turmeric

Vegetable stew -
3 medium sized tomatoes
2 zucchini
6 garlic cloves
1/2 medium onion
1 tablespoon of olive oil
1 tablespoon of butter
1 small bundle/1 tablespoon of parsley
2 teaspoons of tomato paste
1/2 teaspoon of dried chili flakes
1/2 cup of dry white wine
Some sea salt
Some freshly ground black pepper

Optional -
Grill Asparagus
Some fresh parsley (garnish)

How?

Rub the chicken with all the marinade ingredients and let it sit in the fridge overnight -

Prep work for the vegetable stew,
Peel and dice the onion into small cubes,
Peel and finely chop the garlic,
Peel and chop the zucchini into small bite sizes,
Chop the tomatoes into small cubes,
Finely chop the parsley.

Have a big pot ready,
Drizzle some olive oil, add in chopped onion and 1 tablespoon of butter,
Sprinkle some salt, pepper, and red chili flakes,
Give it a quick stir and cook for about 3 minutes.

Add in garlic, cook for a little bit just till the aroma comes out,
Add the zucchini and cook for another 2 minutes, then toss in chopped tomatoes,
Sprinkle more salt to help bringing out the liquid from the tomatoes,
Cook for about 3 more minutes.

Add 2 teaspoons of tomato paste and 1/2 cup of dry white wine,
Stir the mixture and let it simmer for about 20 minutes, or till all the liquid reduced by half,
Mix in freshly chopped parsley right before serving.

As for the chicken,
Take it out from the fridge about 15 minutes before grilling,
Heat up the grill pan and sear both sides for 6 minutes each,
If the center is still uncooked after searing both sides, just transfer the chicken into the oven for 10 to 20 minutes, using medium heat.

Once the chicken is done,
Transfer onto a plate and scoop stewed veggies on top,
Garnish with fresh parsley -

As for the grilled asparagus on the bottom,
Well, consider me a greedy person.

*To make grilled asparagus,
Simply spread the asparagus evenly on a baking dish,
Drizzle some olive oil, salt, and pepper,
Bake in medium high heat till the vegetable turns slightly crunchy on the edges.

Food makes me happy, hope it does the same to you.

Cindy's Rating: 8