McDonald's got nothing on me!

For a treat, since Ryan is sick with a cold, I made him a gourmet version of his favorite fast food, McDonalds' grilled snack wrap. Starting with my very best chicken recipe, (season chicken breasts, brown in butter and oil in skillet, then bake at 350 degrees F for 40 minutes or so) I added lovely mixed greens, goat's milk mozzarella and homemade honey mustard sauce (Really difficult. Recipe? Equal parts honey and dijon mustard.)

We had a side of oven baked sweet potato fries (coat potatoes with oil, salt, pepper and cayenne; bake at 350 for 30 minutes or so) and a broccoli-artichoke heart-chickpea salad that was to die for.

Recipe follows, adapted from a Martha Stewart original from 2006. The adaption was to remove roasted cherry tomatoes, as the patient does not like them. If you do, split the garlic between broccoli and tomatoes and season tomatoes with red pepper flakes, oregano and an additional 1 tsp of oil before roasting like the broccoli.

Spicy Roasted Broccoli Salad

4 cups cut-up broccoli

1/2 cup chopped shallots, garlic and onion or 3 large sliced garlic cloves

4 tsp olive oil, separated

1/2 tsp salt

2 cups marinated artichoke hearts, drained

1 tsp dried oregano

1/2 tsp crushed red pepper flakes

1 1/2 tsp Dijon mustard

1 Tbsp white balsamic vinegar

juice of one lemon

freshly ground black pepper

2 cups drained chickpeas (or large white beans)

Preheat oven to 375 degrees F. Combine broccoli, garlic, 2 tsp oil and salt. Roast in oven for 15-20 minutes until broccoli is tender.

Whisk together the remaining ingredients, including 2 tsp oil, except artichoke hearts and beans. Toss together with 2 cups baby spinach (if desired) just prior to serving.