A lunch or dinner composed of a protein, starch and vegetable is a simple formula for eating healthy.
The protein for this meal was organic chicken breast pan seared in a dab of butter. The chicken was seasoned simply in sea salt, cracked pepper and rosemary.
The starch is roasted potatoes in a cast iron skillet. The skillet makes for a perfectly crisp outside and soft inside. The potatoes were roasted in olive oil, sea salt, garlic and fresh rosemary. I roasted them at 500 degrees, and they take about 20 minutes. Check on them at about 15 minutes, and flip them around so they do not burn and build a crust on another side of the potato.
The vegetable is a red cabbage sauteed in olive oil with sea salt, black pepper, crushed chili flakes and garlic. Cook until soft and they begin to caramelize.