{"id":773,"date":"2020-07-10T23:04:05","date_gmt":"2020-07-10T23:04:05","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=773"},"modified":"2020-07-10T23:04:05","modified_gmt":"2020-07-10T23:04:05","slug":"two-courses-plus-dip-equals-one-skillet-meal","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2020\/07\/10\/two-courses-plus-dip-equals-one-skillet-meal\/","title":{"rendered":"Two courses plus dip equals one skillet meal"},"content":{"rendered":"

This week\u2019s recipe was something I was going to make as soon as I saw it in my most recent Food & Wine<\/a> edition. It was just a bonus that it happened to be the perfect meal to get the most use out of my little Le Creuset.<\/p>\n

The picture alone was enough to pique my interest in this summer heat: a simple grilled chicken breast atop a dip with a light salad. Then, I actually read the recipe and saw that the dip was not hummus as I presumed but a pepper feta dip. That sold it for me. I was all in.<\/p>\n

I wrote down the recipe ingredients, and my sweetie masked up and did our weekly shopping.<\/p>\n

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Ingredients for grilled chicken with pepper feta dip and salad.<\/figcaption><\/figure>\n

When it came time to make it, I looked closer at the directions and saw to my delight that every part that required cooking would work in my small skillet.<\/p>\n

Like a lot of the recipes I\u2019ve made this year — and I\u2019ve learned since I started focusing on using a specific piece of kitchen equipment — there\u2019s more than one way to make this dinner.<\/p>\n

If you\u2019re an outdoor griller, feel free to grill the chicken there (the recipe actually called for a grill pan, which is a lot like my small skillet but with ridges). If you would prefer to toast the pita in a toaster, fine. You could even broil the peppers to break them down instead of sauteing them in a small skillet, like the recipe called for.<\/p>\n

However, for me, it was perfect to use just the one piece of cooking equipment. (Don\u2019t get me wrong, this recipe dirties a fair number of dishes, just I only used the skillet for cooking.) I didn\u2019t really even bother to do cleaning between uses.<\/p>\n

Everything turned out perfectly, though my chicken needed to cook for longer as I admittedly used two chicken breasts instead of just the one the recipe called for since it was supposed to be a dinner for one. I likewise doubled up on everything else.<\/p>\n

While I really enjoyed both courses and how they worked well together — the pepper dip complements the same raw peppers in the fattoush<\/a> and the chicken is so simple to let the dip shine — the real standout was the three-ingredient dip.<\/p>\n

If you\u2019re feeling lazy, buy a salad, buy some rotisserie chicken, but place it upon this awesome dip. Or just make the dip. It\u2019s amazing.<\/p>\n

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It looks great; it tastes better.<\/figcaption><\/figure>\n

Here\u2019s what I did, doubling the recipe (that still left leftover dip!):<\/p>\n

Ingredients\u00a0<\/strong><\/p>\n