My dear friend Molly recently asked for this recipe.  She likes to eat at Protein Bar in Chicago for quick, healthy lunches; her favorite is their Healthy Parm and she wanted advice on how to make it at home. While I’ve never been myself, next time I’m in Chicago, I hope to stop in and see how this dish stacks up against its inspiration. To stay true to Molly’s request, I kept the grilled chicken, but I’m sure it would be equally good with grilled shrimp. Marc and I have been eating it with toasted chickpeas and pine nuts to keep it vegetarian. I make the tomatoes and caponata in bulk on Sundays and then we can eat it for lunches or quick weeknight dinners until it runs out. Hint: it never makes it until Friday. Molly, this one’s for you! Caponata Roasted tomatoes 8 boneless skinless thighs or breasts (I like the dark meat) ½ pound parmigiano reggiano, grana padano, piave or other hard, salty, nutty Italian cheese (when I use cheese as a garnish like this, I buy just a little and use the really good, somewhat expensive stuff- it’s the big flavor of the dish) quinoa Marinade: … Continue reading →