I don’t know why today was such a long Monday…the countdown to summer break is real. Not only do the kids feel it but us teachers are feeling it big time. The motivation is low and the energy (about anything other than math right now) is high….this hasn’t stopped our learning. I keep teaching until the year ends and love every minute of it.

I made one of my favorite easy comfort meals tonight for me and the hubs. He loves my lemon cream chicken over sweet potatoes. Personally, I eat it plain or over cauliflower rice to make it a low carb dinner.

Here’s the recipe:

Lemon Cream Chicken

Ingredients:

• 8 chicken tenderloins
• 1/2 lemon, squeezed
• 1/4 cup heavy cream
• 2 TBSP butter
• 2 cloves of garlic, pressed
• 1 tsp salt
• 1 tsp parsley
• 1/2 cup Parmesan cheese

Directions:

1. Preheat the oven to 405 degrees
2. Melt the butter
3. Mix together butter, cream, lemon, and garlic
4. Lay out the chicken in a baking dish and sprinkle salt and parsley over it.
5. Pour lemon cream mixture over the chicken
6. Top with Parmesan cheese
7. Bake for 15 min

That’s it! You’re done! Enjoy!