Protein! Oven-Baked Fillets of Chicken Breast!

I quite like the oven as a default 'cooker' at home. It doesn't involve crazy cleaning like when I cook on the stove. Since Choya was feeling poorly, I decided to do a fillet of oven-baked chimken breast for her. Choya's fillet always the tender version with a bit of water for the 'broth', and sprinkled with simple herbs, and just like six salt flakes. 

I'm wary of feeding Choya raw pork and chicken. I'd really prefer them cooked. I don't mind her chomping on raw chicken feet though. Choya loves her sous vide and grilled chicken breast. A whole fillet would be added to her food for the week. It should help settle and bind things in her gastrointestinal tract. 

Since the oven would be hot, chicken breast fillets were prepped for the husband too. Marinated his fillets in a tandoori sort of paste. They sat for about 25 minutes, and then they went into the oven for another ~25 minutes. The fillets were beautifully done, and still tender and juicy. You know how much of a challenge it is to have chicken breast fillets not turn out to be like rubber.

I still had the last bits of gorgeous heirloom tomatoes left from the friends' gifts. It was enough for two servings. So I added asparagus and roasted them together as a side to the chicken fillets for the husband. I had parmesan sourdough crotons sprinkled atop upon serving. Extra cheese is optional. Heh. #ImpieCooks2026

The husband was absolutely pleased with lunch. He husband has gone on a low-carb tracking diet thing again. He's trying out a new app to track his macros and protein intake, so prepping food to keep in the fridge this way at home would be great. He could have these for lunch, as an add-on to lunch the next two days or simply chomp on them as a snack.