My least favorite household chores are the ones that you don’t absolutely HAVE to do. Washing dishes is something you have to do — if you let them pile up long enough, pretty soon you’ll be eating takeout pad Thai with your fingers. Washing dishes I’m reasonably cool with, because I can wrap my mind around why it’s necessary. Same with laundry — if you don’t do laundry, you’ve either gotta buy new clothes or make a pretty significant lifestyle change. Plus, laundry and dishes have a way of visibly piling up as a way of reminding you to get your act together.
On the other hand, there are some chores that are a little less…high-stakes? Dusting, for example. Is the world going to end if the layer of dust on your bookshelf gets a little thicker? Probably not. That also means that the payoff of dusting is pretty low. “Oh, there’s less dust in my apartment! THANK GOODNESS.”
The ultimate annoying chore for me is washing my sheets. UGH. Just thinking about it gets me riled up. I think I’ve got two real issues — for one, unless you are a weirdly dirty person, your sheets don’t get noticeably, visibly dirty in a way that prompts you to action (the way a sinkful of dishes does). And two, “conventional wisdom” tells you you should change your sheets every two weeks. Every two weeks! That is…quite frequent! So since the odds of me achieving every-other-week sheet-changing are pretty slim, I also associate sheet-changing with all these feelings of guilt and disgustingness stemming from my inability to meet our society’s sheet-changing ideal. Sigh.
If you’ve got your sheet-washing, dusting, laundry and dishes under control, how about whipping up some dinner? I loved this verde sauce — so creamy and flavorful! — and it can be paired with any kind of chicken (or other meat, really). Plus — pretty healthy, too!
CHICKEN WITH CREAMY VERDE SAUCE (slightly adapted from Elly Says Opa!)
1/2 a small onion, peeled and cut in half
1 jalapeno, stemmed, seeded, and halved
1 poblano pepper, stemmed, seeded, and quartered
2-3 tomatillos, husked, cored, and quartered
1 clove garlic, peeled
2 tbsp canola oil, divided
1 avocado, peeled
1-2 tbsp cilantro (or more to taste)
juice of 1 lime
1/4 cup low- or non-fat Greek yogurt
salt to taste
4 small chicken breasts/chicken breast halves
1. Preheat your oven’s broiler. Place onion, jalapeno, poblano, tomatillos, and garlic in a broiler-safe pan, drizzle with 1 tbsp canola oil and sprinkle with salt, and broil for a few minutes, until vegetables begin to soften and char (mine took about 7 minutes). Remove and place in a food processor; allow to cool as you cook chicken. When vegetables have cooled somewhat, add avocado, cilantro, and lime juice to the food processor. Process until well-combined, then add Greek yogurt until sauce reaches desired consistency. Season to taste with salt.
2. Meanwhile, cook chicken on the grill or on a stove. To cook on the stove, sprinkle salt and pepper on chicken breasts, place a large skillet over medium heat, and add about 1 tbsp canola oil. Once oil is hot, add chicken and cook for 4-5 minutes per side or until cooked through.
3. Serve the chicken topped with sauce. Refrigerate any leftover sauce in an airtight container for up to 2 days.
So much flavor in this sauce, and I love that it’s packed with veggies low-fat yogurt. I ‘d eat this sauce over pasta or rice, too!