There is one day a year that I look forward to. I wake up before my alarm feeling well rested and ready to go. That is not happening this weekend. This weekend I will struggle to get up on time and be grumpy for at least two days. Daylight Saving Time begins every year on the second Sunday of March. At 2 am the time moves forward one hour. It happens at this time of day since most of us are at home sleeping, buses, and trains are not busy, and this causes the least amount of disruption. Time changes to save money on electricity started during World War I and in 1942 War Time (Daylight Saving Time) was in effect year-round until 1945 due to WWII. Until 2005 Daylight Saving Time was observed from the first Sunday in April to the last Sunday in October. In 2007, President George W. Bush ordered it extended for four weeks; set to run from the second Sunday in March to the first Sunday of November. Daylight saving time was originally started to use daylight more and save energy. Most people do not like Daylight Saving Time since it is hard to adjust to a new sleeping schedule. Most people are tired the days after a time change. In fact, the day after the time change is National Napping Day. Let’s look on the bright side, Spring is practically here, and we get an extra hour of sunlight in the evenings. We have had enough of slow cooker comfort food and winter soups so here is a light, and simple recipe for spring. This dish is a “chickpea salad,” but you can switch out chickpeas for your favorite canned beans: creamy cannellini beans, black beans, kidney beans are all great options. The leftovers pack well for a lunch option.
Coconut chicken with chickpea salad
Ingredients:
For the chicken:
2 chicken breasts or 4-6 chicken tenders
½ cup unsweetened coconut flakes
1-2 tsp sweet paprika
1 egg
Salt and pepper
For the salad:
2 (15-oz.) can chickpeas, drained and rinsed
1 medium cucumber, chopped
1 cup halved cherry tomatoes
1 bell pepper, chopped
1/2 red onion, thinly sliced
1/2 c. chopped kalamata olives
1/2 c. crumbled feta
Kosher salt
Freshly ground black pepper
For the lemon-parsley vinaigrette
1/2 c. extra-virgin olive oil
1/4 c. white wine vinegar
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
Instructions:
Preheat oven to 350⁰F. Meanwhile, prepare coconut chicken by coating breasts in egg wash and then covering with a mixture of coconut flakes, sweet paprika, and salt and pepper. Place encrusted chicken on a sheet pan and bake in oven for 10-15 minutes or until starting to brown (165⁰F internal temp).
While the chicken bakes, assemble the salad by tossing together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. To make the vinaigrette, in a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper. Dress salad with vinaigrette just before serving. Once the chicken has cooked, remove from oven, and let cool slightly before slicing and serving over top of the chickpea salad.
Courtesy photos
