A good number of folks are celebrating the holidays alone this year as Covid-19 asks that we remain vigilant about social distancing. That means no big holiday dinners with lots of family members and that extra table leaf. Speaking as a former caregiver, I can tell you that I know about lonesome holidays. Never were they the Hallmark fantasy events, projected on TVs across America. Instead they were more likely a meal of one because my dad was a Scrooge and never one to partake in anything other than his beloved peanut butter and jelly. I’d go to great lengths to bring the holiday vibe into our home only to feel defeated by his disinterest. Over the years, this pattern became predicable and I realized that any effort to make things festive was personal. I was the one that wanted to live out the “most wonderful time of year” while my dad and his dementia could care less. In his eyes, the effort was a hassle but for me, engaging with the holiday spirit offered a sense of “normalcy”.

This year has been anything but normal which is why I’m sharing this recipe with you. You might find yourself alone be it as a caregiver or just Covid complainant. But don’t let that stand in the way from feeling celebratory. This one pan chicken dinner, roasted with avocados, and tossed with spinach and whole grains is nothing short of festive. Add the pomegranate-lime vinaigrette and the whole dish is covered in holiday bling! Skip the turkey and the endless sides and opt instead for simplicity. It’s been a tough year so what better gift can you give yourself than less stress?

Ingredients:

2 chicken breast
2 avocados, cut in half with the pitts removed
1 bag of baby spinach
1 large pomegranate
1 tsp crushed red pepper
6 tbsp olive oil + more for the chicken.
2 limes,juiced
1/3 cup chopped mint leaves
1 cup whole grain like brown rice, quinoa, barley or combo.
Salt & pepper to taste

Directions:

Make the grains according to the instructions on the packaging.
Preheat your oven to 400F degrees.
In a roasting pan, add the chicken breasts and the halved avocados cut side up.
Drizzle with a bit of olive oil and sprinkle the crushed red pepper on top.
Toss it slighlty so the chicken and avocados are coated, and then sprinkle a bit of salt and pepper on top.
Place the pan in the oven and cook for 25 minutes or until the chicken is cooked through.
While the chicken is cooking, prepare the vinaigrette by combining the olive oil, lime juice, pomegranate seeds,and mint adding a touch of salt and pepper to taste.
When the chicken is finished cooking, transfer the breasts and avocados to a plate temporarily.
Add the cookend grain to the pan with handfuls of the spinach, mixing in half of the pomegranate-lime vinaigrette.
Stir it around in the pan combining all the juices adding more spinach as it wilts from the heat until you have your desired grains to greens ration. I used about 3/4 of the bag of spinach.
Slice the chicken and avocado and return them both to the pan.
Drizzle the remaining vinaigrette across the top and serve it straight from the pan.

The good news is you’ll most definitely have some leftovers so its kinda like the gift that keeps on giving. And if you need a festive dessert for the occasion try the Skillet Baked Pear Custard from a few posts back. ‘Tis the season!