Caca-Raca*

Mother nature is a finicky bitch. One day she showers us with clouds and rainbows and the next she is as withered and dry and as old raisin. It can be tough to decide what to make for dinner these days. Do I stock up on hearty cuts of meat that require a long braising or will it be too hot to even turn on the oven? Thankfully with my new flexible schedule there isn't any need to plan ahead. Fresh potted herbs and a pantry packed with basics like olives and capers helps to make impromptu meal planning a breeze.

I struggled with what to call this. Is the topping a sauce, salsa or relish? The closest I could come to describing it properly would be to call it Chicken with Chimichurri, though the ingredients are not at all traditional. Refreshing, yet satisfying, it doesn't matter much what you call it so long as it's invited to dinner.

Lemon Thyme Chicken
1 tsp thyme, minced
1/2 tsp lemon zest, minced
juice from 1 lemon
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
2 Chicken Breasts (There is enough marinade here for 4 chicken breasts, should you want to get a jump start on tomorrow's dinner.)
Mix the first seven ingredients together in a flat glass or ceramic dish. Add the chicken, turning it to coat with the marinade. Marinate for 30 minutes to 4 hours, turning chicken occasionally. Grill over medium heat for 7-10 minutes on each side.

Fresh Topping
3 tsp fresh basil, chopped
1 tsp fresh oregano, chopped
1/4 cup diced yellow bell pepper
6 kalamata olives, minced
2 tsp capers
1 Tblsp red wine vinegar
2 Tblsp Oil
salt and pepper to taste
Mix all ingredients together. Serve over Lemon Thyme Chicken.
Serves two

*In Spain this is the sound a chicken makes. I love the idea that even our animals know the unique language of their homeland.