We LOVE lemons. Here's a quick recipe I whipped up for my family's Sunday dinner. I wanted fresh, light, and tasty and that's exactly what I ended up with.
Ingredients:
2 boneless skinless chicken breasts (cut in half to make cutlets)
1 lemon, juiced
1 teaspoon lemon zest
1 garlic clove, minced
1 teaspoon dried thyme
1 tablespoon extra virgin olive oil
1/2 teaspoon Italian seasoning
Marinate Chicken:
½ lemon, juiced
1 garlic clove, minced
1 teaspoon dried thyme
Directions
Put you chicken cutlets into a bag (I use a ziplock bag) and marinate for 4 hours (or more).
When ready to cook, Add 1 tablespoon of olive oil to a cast iron skillet or frying pan and heat on medium heat. Add chicken to the pan and sprinkle with Italian seasoning. Cook chicken until browned and cooked through.
Add ½ juiced lemon with ½ teaspoon lemon zest at the end, continue cooking for another minute.
Remove chicken from the pan and serve over cauliflower rice( see below for recipe), or a side of your choice.
Cauliflower Rice (with tomatoes and spinach):
Ingredients:
1 tablespoon olive oil
½ yellow onion, diced
11 cherry tomatoes, halved
2 handfuls of baby spinach
1 bag frozen cauliflower rice
1/2 lemon
1 teaspoon lemon zest
Directions
Heat oil in a pan on medium heat. Add onion and tomatoes. Cook until tomatoes are soft and the onions are translucent. Add spinach, cook stirring frequently for approximately 1 minute. Finally add the cauliflower rice, and cook until soft and the spinach is wilted ( approximately 5 minutes). Stir in lemon juice with zest, and serve immediately.
