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What’s For Dinner: An Easy Meal For The Inexperienced Chef

This past fall was my first experience living off-campus and thus, my first time having to actually cook real food for myself. Very quickly realized how little I know about cooking at all. When I was younger, my mother would trap me in the kitchen and attempt to teach me how to make easy meals.  She would say things like, “Don’t you want to learn?”  I would look at her blankly, a hard “NO” struggling to escape my mouth.  Instead, I would sigh, sit there and pretend to listen, while sneaking bits and pieces of food. There are two people in this world: Those who cook and those who eat what others cook for them.  I think it’s pretty safe to assume which one I classify as. But! As I no longer had access to endless meal plans (RIP), I told myself it was time to cross over to the other side.

The other night, it was about 8 p.m. when I realized how starving I was and decided to throw something together. I had a left over chicken breast from the week previous as well as a good portion of a bag of frozen cauliflower, so I decided to half use Google to find recipes; half throw random things together and hope they tasted good.  It turned out really well, was extremely easy to make and tasted AWESOME. I mean, come on, check this plate out… 



Here are the (very roughly measured) ingredients I used:

  • 1 Boneless chicken breast
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • Lemon juice
  • Dried parsley
  • Balsamic vinaigrette dressing 
  • 5 halved cherry tomatoes
  • 1 cup cauliflower
  • 1/2 tablespoon extra-virgin olive oil
  • Parmesan cheese, shredded
  • Salt/pepper

This is the recipe I used to guide me through baking the chicken breast: http://m.allrecipes.com/recipe/8847/baked-honey-mustard-chicken/

And this is a recipe I had seen on Pinterest earlier in the week for the cauliflower: http://www.everydayhealth.com/health-recipe/balsamic–parmesan-roasted-cauliflower.aspx

Although the recipe says to roast the cauliflower at 450°F, I found that it was easiest and worked just as well to bake both at 350°F so that they’d be done at the same time.  I left out some ingredients I felt I didn’t really need/want, while adding a few drops of lemon juice, balsamic vinaigrette dressing and halved cherry tomatoes to the Honey Mustard Chicken sauce. Threw a handful of green beans (100% micro waved, nobody’s perfect) for some color on the plate and you’re all done! Easy and healthy. And trust me, if I can do it, then you definitely can too.


Ingredient logo: http://www.ingredientsforyou.com/assets/images/ingredients_leftLOGO.jpg

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Brooke Fevrier

George Mason University

I am a Junior at George Mason University majoring in Communications with a minor in Graphic Design. Daily activities include binge eating, hanging out with dogs and watching endless goat videos.
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