While waiting to get my tires rotated yesterday, I decided to poke around on the Net for something to make for dinner. Since I’m trying to cut down on my use of starches, fat, and meat in meal prep, I wanted something heavy on veggies. I stumbled on (no, not that Stumble) this recipe by Janice Cole at Epicurious.

After my tires got finished, I had some time to kill before I needed to pick up my wife, so I opted to take the longer, slower route to the west of the interstate.  I ended up stopping at Outlook Farm to pick up groceries and something to drink, and because I needed to pee.

Outlook grows their own apples, so I knew those were local ($1.80/lb.), and I was pretty sure that their chicken breast ($4.99/lb.) was local too (though I should have asked to be sure).  They didn’t have Stilton cheese, so I bought Gorgonzola (national brand, sadly, but it was what they had) to top the dish.

Okay, so I ate a chocolate chip whoopie pie, thus setting back my low-sugar/starch motives…  Honestly, the filling was pretty bland and greasy, but the cookie parts were awesome.  Okay, back to the recipe:

Hardware:

• 9″x13″ Baking Dish, lubed
• Mixing Bowl
• Oven, preheated to 350°

Software:

• 1lb. Chicken, cut into 1″ chunks
• 3 large Apples, cut into thin wedges
• 1 large Shallot, minced fine
• 1lb. Baby Carrots, peeled
• 4oz. crumbled Gorgonzola
• 1 1/2tsp. ground Rosemary
• 1tsp. Kosher Salt
• 1tsp. ground Black Pepper
• 2tbsp. Butter
• 2tbsp. Olive Oil

Preparation:

Melt the butter with 1tbsp. of oil in the baking dish.  Stir in half of the spices and salt.  Stir in the carrots and shallot mince until well-coated.  Bake for 30 minutes.

While you wait, mix the remaining spices, salt, and oil together in a mixing bowl.  Stir in the chicken cubes until well-coated.

At the 30 minute mark, stir the apples into the carrots, then stir in the chicken.  Return to the oven for 15 minutes.

Finally, sprinkle the whole dish with the crumbled cheese and bake for 5 more minutes to melt the cheese.