Once again, I failed to photograph every meal, but I did remember to take a picture of my dinner! Looks yummy, doesn’t it?
Breakfast was scrambled eggs. Lunch was my Cuban take on pastelon. Dinner was Old Bay chicken with roasted Japanese sweet potato, and some mixed greens with olive oil and lemon juice.
The Old Bay chicken was inspired by some wings my brother cooked over the weekend, and turns out there’s actually a recipe for chicken on the Old Bay container. If you aren’t from the Maryland area, you may be wondering what the heck Old Bay is. Basically it’s heaven in a can, but more specifically it’s spice mix sold in this area for use on crabs, shrimp, and just about anything else. If you’ve ever had real Maryland crabs, you’ve probably had Old Bay.
3 pounds boneless skinless chicken breast
1/4 cup olive oil
1/4 cup lemon juice
3 tbsp Old Bay
Throw everything into a large zip-top bag and shake until the chicken is thoroughly coated. If you have time, let everything sit in the fridge for 30 minutes, but it still tastes great without this. Grill until done, and if you really love Old Bay like me, sprinkle some more on while cooking. I also added some lemon juice to the chicken halfway through. YUM!