Even though Mother’s Day has come and gone, as has this dish I specifically made for Mother’s Day dinner, it’s managed to work it’s way into our family meal rotation.
Can you see why? Here’s the big hint—it’s super easy to make and it was gone in seconds.
In fact, I was hoping for leftovers because I had a baseball double-header to coach on Mother’s Day. I know, can you believe that—a double header? That pretty much knocked the celebratory day short by 5 hours because the games started with warm-ups at 4:30 and the last game ending at 9:30. Fortunately, I didn’t do the schedule, so I was saved from any possible flack from the parents. At least, to my face.
On the even more fortunate side, Naomi loved this dish, of course she did, it’s right up her alley with the crisp vegetables and lightly-sauced chicken. And shhhh . . . I think this dish saved me, because well, I’m pretty sure she was glad that I put my #putaneggonit obsession at rest for this meal. But had there been leftovers—an egg was going to be cracked, for sure!
Now, don’t wait for Mother’s Day of next year to whip this up—you totally got this, so do it!