Roasted Chicken, Wilted Spinach, Sauteed Baby Zucchini and Carrots. Did I mention the Goat Cheese Cake for dessert?!?

Wanted something yummy, but leaning toward the healthy side tonight.

Thought roasted chicken would work, so I paired it with wilted

spinach, sauteed baby zucchini and carrot and for dessert...

yummy goat cheesecake!

First task was to brine the chicken breast.  I used skin on breasts cause

I knew that it would help with the pan gravy I was going to make.

Plus, crispy chicken skin is quite tasty.

Whole pan full of spinach, yields just enough for

three people.  Cooked with a little olive oil and butter.

I pre-cooked the carrots and baby zucchini in the microwave,

then sauteed them in butter with herbs d provence.

Here is a close up of the mirepoix from when I roasted the chicken.

I placed on the stove burner to get it bubbling, and added a cornstarch slurry.

I removed the veggies, and added some chicken stock. 

I plated it simply by alternating the veggies and placing a bed of 

spinach on the plate and topped it with the roasted chicken breast.

This was a very successful meal that was pretty healthy.

To counter balance that...I made a cheese cake.

I saw a recipe for a goat cheese cake.

I was intrigued.

First step was to blitz some ginger snap cookies and add some

butter to bind.  This becomes your crust.

Cream cheese and goat cheese get mixed in a bowl.

Then I add eggs, egg yolks, cornstarch and rosemary.

Put it in the crust and bake for 25 minutes or until just set.

Lavender honey topped this awesome dessert.

Not too sweet, a bit savory from the rosemary,

and a ginger snap crust.

Very good and all the elements come together nicely.

The flock was fed!