Lemon Chicken

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.