Still pretty happy with my portion control lately (well, it’s more #chefinthemaking’s doing, than mine, but still...).

Tonight’s fare...simple brined, roasted chicken breast, pan-roasted rainbow carrots with rosemary, and Swiss chard sautéed with garlic, onion, nutmeg, thyme, balsamic vinegar, salt, and pepper.

Oh, we also had arugula salad, but I got too excited and forgot to take pics.