Monthly Archives: June 2015

Grilled Lemon Chicken with Feta Rice

Once again, I’ve been missing. I’ve been home for two weeks over the last two months so I really haven’t been able to cook much, hence not really able to post. Last week, I was away for work and while I was gone, my power went out for two days due to a storm. While I was kind of happy to not be suffering through 90 degree weather without air conditioning, I wasn’t happy about having to toss out everything in my fridge, including tons of frozen chicken breasts, a whole carton of eggs, an unopened bottle of coffee creamer and a whole box of turkey burgers. Not a good feeling. I wasn’t in the mood to cook this weekend so I decided to bring you a dish I made before I headed out of town: Grilled Lemon Chicken with Feta Rice.

Chicken breasts are marinated quickly in a little lemon juice, oil and garlic before being grilled until perfectly cooked. A quick side of precooked brown rice, lemon juice, oil, feta, and basil is the perfect bite to accompany this chicken. I have to tell you, this was one of the best things I have made in a long time. And I make a lot of really good food. There was just something about this. Not just the amazing flavor but also the incredible ease. Take about a perfect summer dinner. Make it!

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Combine chicken, 2 tablespoons lemon juice, 1 teaspoon oil, and garlic in a zip-top bag; turn to coat. Let stand 5 minutes.

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Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper; grill 6 minutes on each side.

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While chicken cooks, heat rice according to package directions. Combine remaining 2 tablespoons lemon juice and remaining 2 teaspoons oil in a bowl, stirring with a whisk. Add rice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, feta, and basil; toss.

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Serve rice with chicken.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

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Chicken Cutlets with Strawberry-Avocado Salsa

Yes, I’m here! It’s been way, way too long since I’ve posted anything but I’ve been traveling for the past four weeks (first London, then Chicago) and now is the first time I’ve had a chance to sit down and get it done. It was nice to be back in my kitchen over the weekend, making some food. I feel like my diet and exercise has taken a nosedive over the past month so it’s time to get it together again. I came across this recipe for Chicken Cutlets with Strawberry-Avocado Salsa on the flight to Chicago and ended up buying the ingredients to make it when I landed. But then…I ate the avocado with eggs, the chicken with adobo seasoning, and the strawberries with ice cream. My plan failed. So, I tried it again over the weekend and actually got this dish made. And I wasn’t disappointed.

Chicken cutlets are given a boost of flavor from a vibrant salsa made with strawberries, avocado, lime, cilantro, and jalapeño. The sweet strawberries, creamy avocado, and spicy jalapeño are all perfect complements to each other and then the fresh cilantro and citrusy lime really round everything out. This is such a perfect summertime dinner, especially if you are watching your waistline, and this salsa is good enough to eat with nothing but a fork. If only I’d made this recipe last weekend, maybe I wouldn’t be so worried about my waistline now.

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Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.

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Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.

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Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

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