Spinach & Mozzarella Chicken Roll Ups

We’re gettin’ fancy over here today, folks! Rolling up a delicious filling inside a thin piece of meat has long been a trick of restaurants to make a dish look polished and expensive. Truth is, you can do it right at home! This was super delicious and didn’t take much effort to get a restaurant-quality plate.

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Now, I pulled a bit of a multi-tasking trick here. I knew I planned on making Parmesan rice with this (find the recipe here!) so I made more “filling” than I needed so that I could stir it into the rice. I highly recommend you do the same, because it makes the rice even better! The measurements I give allow for you to have that extra amount of filling.

In a skillet over medium heat, heat up a couple tablespoons of olive oil and then saute half a diced sweet onion and two cups of chopped frozen spinach. (Add lemon juice, salt, pepper, and basil while cooking.) When the onions start to become translucent, add 2 large cloves of minced garlic, toss, and then remove from the heat.

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For your chicken, take two large breasts and cut them in half so you have four thin slices. Salt and pepper each half, then sprinkle mozzarella cheese on the wider end of each. Spoon about 2 tablespoons of your filling on top of the cheese, then carefully roll up from the wider end to the thinner end. Place in a greased baking dish seam side down and then top with lemon zest, salt, pepper, and Parmesan cheese.

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Bake for 25 minutes at 425 degrees or until chicken is cooked through. Serve with Parmesan rice (don’t forget to stir in the extra filling!) and sauteed green beans.

(For the green beans: melt 2 tablespoons of butter in a large skillet over medium heat. Saute 1/4 finely diced onion or shallots for two minutes, then add 8 ounces frozen green beans, salt & pepper, reduce heat to low, and cover. Cook for 8-10 minutes or until green beans are cooked with a little crunch left to them.)

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Wow your family or entertain dinner guests with this fabulously fancy (and deceptively easy) dish! Serve with a mild white wine like Pinot Grigio if you’re feeling extra fancy. 🙂

Full Recipe:

Spinach and Mozzarella Chicken Roll Ups

Yield: 4 servings

Ingredients:

2 tbsp olive oil
1/2 sweet onion, diced
2 cups chopped frozen spinach
2 large cloves garlic, minced
Zest & juice of 1/2 a lemon
Salt, pepper, and basil, to taste
2 large chicken breasts, each cut in half into thin slices
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese

Process:

1) Preheat oven to 425 degrees.

2) Heat olive oil over medium heat in a medium skillet, then saute onions and spinach with lemon juice, salt, pepper, and basil until onions become translucent. Add garlic, toss, and remove from heat.

3) Salt and pepper each piece of chicken, then evenly divide mozzarella cheese on the wider end of each piece. Top cheese with 2 tablespoons of spinach filling, then carefully roll up each piece of chicken and place seam side down into greased baking dish.

4) Sprinkle lemon zest, salt, pepper, and Parmesan cheese on top of chicken, and then bake for 25 minutes or until cooked through.

5) Serve with Parmesan rice – stir extra filling into rice for added body and flavor.

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Coconut Chicken with Pina Colada Glaze and Hawaiian Rice

Happy Valentine’s Day to all! This would be an awesome dish to make your valentine if you’re sick of the cold and want to imagine you’re in the tropics with a Mai Tai in your hand and not a care in the world! (Stay tuned later this week for my amazing take on a mai tai.) Of course, this is also just an awesome dish in general – I’d even wager that your kids would like it, as long as they don’t have anything against coconut or pineapple.

The title is a little of a mouthful (sorry!) but there’s a lot of moving parts to this meal and there’s just so many good things about it that I had to include as much in the title as I could!

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The recipe following is for four, but feel free to adjust as necessary!

The first thing you’ll need to do is preheat your oven to 350 degrees, and then put together your breading assembly line. Doing any kind of “breading” process on meat is very simple, but so many people wind up with their yummy coating not sticking and falling off the meat! There’s an easy trick to it, as some may remember from my Parmesan Breaded Chicken (which was a popular hit on Pinterest!): you have to coat the meat in flour first, THEN egg, THEN the breading. Coating in flour first gives the egg something to stick on to, which then makes the breading adhere better!

So, you’ll need three shallow dishes:

Dish 1: 2 tablespoons of flour plus 1 teaspoon of salt plus 1/2 teaspoon of pepper
Dish 2: 1 egg, beaten
Dish 3: 1 heavy cup coconut flakes plus 1/2 cup finely chopped pecans

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MAKE OR BREAK TIP: Adding the salt and pepper to the flour ensures that the flavor is close to the chicken and doesn’t get lost in the breading. Follow this rule any time you’re breading meat, especially with coarser coatings like this one!

Next, prep your chicken. I tend to buy the store brand of chicken breast, and they are HUGE, so I cut one of those babies in half to make two better portioned pieces. Cut two large breasts in half to make four pieces and then get a few tablespoons of canola oil in a large skillet over medium heat. Coat the chicken first in the flour (shake off excess), then the egg, and finally the coconut. You’ll really need to use your hands to coat the chicken thoroughly. Lay each piece carefully in the pan and allow to brown on both sides. (About 2 minutes or so per side.)

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Once the chicken is browned, put the pieces in a glass baking dish, sprinkle with some additional coconut (1/4 cup or so) and bake for 20-25 minutes. (Conveniently, that should be about the time you’re finishing up everything else.)

Next, you’ll need to get your pina colada glaze reducing. In a small saucepan, combine 1 cup pineapple juice, 1/4 cup cream of coconut, 3 tablespoons sugar, 1/2 tsp salt, 1/4 cup coconut flakes, and 2 ounces of crushed pineapple (1/4 of an 8 oz can). Stir well and keep over high heat, allowing it to boil and then reduce down while you’re making the rice.

KITCHEN TIP: You can find cream of coconut in most liquor stores, or in the section of your grocery store where they sell drink mixers. As my loyal readers know, I’m a bit of an amateur mixologist, so I always have some on hand for when I make tropical drinks!

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I use regular old Uncle Ben’s white rice, which takes about 20 minutes to cook. Put 1 cup of rice and 2 cups of water in a medium saucepan, allow to boil, then cover and reduce heat to low to allow the water to soak into the rice while it cooks. (Otherwise, follow the directions for whatever kind of rice you use.) Once the rice is going, you can work on the rest of the components to make the rice super delish. 🙂

I call it Hawaiian rice, but really, it’s essentially just fried rice with some minor changes… I gave a recipe for excellent fried rice in my Slow Cooker Teriyaki Chicken recipe, but since this is a bit different, here’s a refresher:

Dice 1/4 of a sweet onion and 1/2 a green (or red, or yellow, or orange…) pepper. Put these in a skillet over medium high heat with a few tablespoons of oil. (I just washed the pan I used for the chicken and used that one – less dishes later!) Once these have sweated for about a minute or so, add 3/4 cup frozen peas, stir to distribute, and allow to cook for 4-5 minutes. Just before it’s done, add 1 clove of minced garlic.

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KITCHEN TIP: Buy your peppers in bulk and prep them once your home – I usually like to julienne some and dice the rest. Put them into separate Ziploc freezer bags, labeled with the date, and freeze them! They’ll be good for up to 6 months, and then you can just take out what you need.

Once the veggies are cooked, push them to the side and pan-scramble one egg in the empty space of the pan. It’s not going to look super appetizing, since it’s going to pick up the oils and juices from the vegetables, but don’t worry. The brown stuff is packed with flavor!

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Once the egg is cooked, mix it in with the rest of the vegetables. Add your cooked rice, 1 tsp salt, 1 tsp pepper, and 1 tsp ground ginger, along with 6 ounces of crushed pineapple (the rest of the can you opened earlier for the glaze) and 2 tablespoons each of soy sauce and teriyaki sauce. Stir this all together until combined and then remove from the heat.

By the time your chicken is done, your glaze should have reduced nicely. Take the glaze off the heat and get the chicken out of the oven. You’re ready to plate and serve! Top the chicken with the glaze and serve immediately. (You could also double the glaze recipe and add it to the rice, too!)

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I’m not responsible for when this dinner disappears faster than you can blink! Once you get the process down, it works like a well-oiled machine, and I’m sure this will become a staple dinner for your house!

Full recipe:

Coconut Chicken with Pina Colada Glaze and Hawaiian Rice

Yield: 4 servings

Chicken:

2 large chicken breasts, cut in half to make 4 pieces
2 tbsp flour
1 tsp salt
1/2 tsp pepper
1 egg, beaten
1 heavy cup coconut flakes, plus more for sprinkling
1/2 cup finely chopped pecans
3 tbsp canola oil, for the pan

Glaze:

1 cup pineapple juice
1/4 cup cream of coconut
3 tbsp sugar
2 ounces crushed pineapple
1/4 cup coconut flakes
1/2 tsp salt

Rice:

1 cup regular white rice
2 cups water
2 tbsp canola oil, for the pan
1/4 onion, diced
1/2 green pepper, diced
3/4 cup frozen peas
1 clove garlic, minced
1 egg
6 ounces crushed pineapple
1 tsp salt
1 tsp pepper
1 tsp ground ginger
2 tbsp soy sauce
2 tbsp teriyaki sauce

Process:

1) Preheat oven to 350 degrees. Prepare breading assembly line by combining flour, salt, and pepper in first dish, beaten egg in second dish, and coconut and pecans in third dish.

2) Coat a large skillet in canola oil and put over medium heat. Bread the chicken by coating first in flour, making sure to shake off the excess, then the egg, and finally the coconut. Use your hands to ensure the chicken is well coated in coconut and then lay each piece carefully into the pan. Brown on each side for about 2 minutes, then transfer to a glass baking dish, top with additional coconut, and bake for 20-25 minutes or until cooked through.

3) In a small saucepan, combine pineapple juice, cream of coconut, sugar, crushed pineapple, coconut flakes, and salt. Stir to combine and bring to boil over high heat and then allow to reduce.

4) In a medium saucepan, add rice and water. Bring to a boil and then cover and reduce heat to low, allowing rice to cook through until all the water is gone.

5) In large skillet, heat canola oil over medium high heat and add onion and pepper, allowing to sweat for a minute before adding frozen peas. Let this cook for 4-5 minutes, then add garlic and cook for one additional minute.

6) Push the vegetables to the side of the pan and pan scramble an egg in the open space, then stir into the vegetables.

7) Once the rice is done, add to the vegetables, along with pineapple, salt, pepper, ginger, soy sauce, and teriyaki sauce. Stir to combine and then remove from heat until ready to serve.

8) After chicken is done baking, remove from oven and plate with the rice. Top chicken with glaze and serve!

Hearty Chicken Stew

In light of the fact that winter is just NOT giving UP, here’s a fabulous cozy winter dish to keep you warm until spring finally decides to arrive! I’m a big fan of any kind of stew, but this one is like if you made chicken pot pie without the crust – it is so thick and hearty and full of goodness.

What makes this even more awesome is that it’s SO cheap. I mean like less than $7 when you break it down – and this feeds 5-6 people. The most expensive part is the chicken – all the vegetables come SUPER cheap in the produce department.

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The best part is that the whole thing is made in only ONE pot – which means less dishes! Yay!

Start by doing all your prep work – called “mise en place” – you’ll need a cutting board and a good kitchen knife. 😉

Dice: 1/2 an onion, 2 stalks of celery

Peel & Slice: 2 carrots

Cube: 2 red potatoes, 1 large chicken breast

MAKE OR BREAK TIP: Do it in THAT order and you should only need ONE cutting board and ONE knife! 🙂

Once this is all completed, put a couple tablespoons of oil in a Dutch oven over medium-low heat. After the oil has heated, add the chicken to the pan and season with salt, pepper, and oregano.

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Allow the chicken to brown, moving it around the pan occasionally to keep it from sticking. This should take about 5 minutes or so. Once it’s browned, remove the chicken and then add the diced onion and celery.

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Sweat the onions and celery until they start to become translucent (about 3-5 minutes), making sure to scrape those brown bits off the bottom of the pot as you go! Once they’ve sweated, remove them from the pan.

Now, here’s where you can cheat a little: to the pan, add 1 can of condensed cream of chicken soup and 2 cups of milk. Stir this until it has all combined, and then add two teaspoons of salt and a teaspoon each of pepper, oregano, and thyme. To give depth, add 1/2 teaspoon of cayenne pepper and the zest of half a lemon. Stir in all the spices, and then add your previously cooked chicken, onions, and celery, along with the potatoes and carrots. Stir those in, then add 1 cup of frozen peas, 1 cup of frozen corn, and 1 cup of uncooked white rice.

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Cover and cook on LOW for about an hour (maybe even 45 minutes if you need it quick!), returning occasionally to stir. (The rice likes to settle to the bottom, so you’ll have to stir it every so often and scrape the rice off the bottom of the pan.)

After an hour of cooking it should be nice and thick and everything in it should be cooked through. Ladle it out and serve immediately!

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Best part, it just gets thicker and better if you leave it overnight! The starch from the potatoes and rice seeps into the liquid and just keeps thickening it!

Alternatively, you could do this in a crock pot by adding the soup and milk first and stirring until smooth, and then putting in everything (raw) at once and leaving it on low for about 4-5 hours or so. But I like this quicker version better. 😉 After you spent a few minutes prepping and browning, you can essentially busy yourself with something else for the hour that it’s cooking on the stove as long as it doesn’t take you too far from the kitchen. If you’re home from work at 5:00, you could theoretically have this on the table by 6:30!

Full Recipe:

Hearty Chicken Stew

Yield: 5-6 servings

Ingredients:

2 tablespoons of oil
1 large chicken breast, cubed ($2)
1/2 onion, diced ($0.20)
2 stalks celery, diced ( ($0.25)
1 can cream of chicken soup ($1)
2 cups milk ($0.50)
2 carrots, peeled and sliced into medallions ($0.16)
2 red potatoes, cubed ($0.80)
1 cup frozen corn ($0.50)
1 cup frozen peas ($0.50)
1 cup uncooked white rice ($0.10)
Salt, pepper, oregano, thyme, cayenne (negligible)
Zest of 1/2 a lemon ($0.25) – because you can still use the lemon for something else.

(Total cost, if you buy in bulk and fraction it out: $6.26. That’s $1.05 per person!!)

Process:

1) Heat oil in a Dutch oven over medium-low heat. Add chicken, season with salt, pepper, and oregano, and stir occasionally until browned, about 5 minutes. Remove from pan.

2) Add onions and celery to pan. Stir, scraping the brown bits off the bottom of the pan. Once onions and celery start to become translucent, remove from pan.

3) Pour in can of cream of chicken soup and 2 cups milk. Stir until smooth and combined, then add 2 tsp salt, 1 tsp each pepper, oregano, and thyme, 1/2 tsp of cayenne and the zest of 1/2 a lemon. Stir to combine.

4) Add previously cooked chicken, onions and celery, along with the potatoes, carrots, corn, peas, and rice. Stir until well distributed, cover, and cook on low for 1 hour, stirring occasionally to ensure rice doesn’t stick to bottom of pan.

5) After simmering for 1 hour, give it a final stir to ensure it has thickened properly and then ladle into shallow bowls and serve immediately.

Louisiana-Style Smoked Sausage and Rice

Louisiana is a slice of America that is truly unique compared to all the rest. With heavy influences from France and Spain, along with Africa, Italy, and Germany, it is quite likely the quintessential “melting pot” location of America. As such, their culture – especially their food – is rich and varied.

Gumbo is one of the more popular and well known dishes that originated in Louisiana, but gumbo is more of a brothy stew and typically cooks all day. So, when I got a craving for some real Louisiana flavors and it was already dinner time, I obviously didn’t have the time to create a slow-cooking, savory gumbo. So, I improvised, and incorporated some of the most classic Louisiana flavors into a hearty rice dish that is sure to satisfy the southerner in anyone!

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Start by putting 1/2 cup wild grain rice, a heavy 1 cup of water, 1 tsp olive oil, and 1 tsp salt into a medium saucepan. Bring this to a boil and then reduce to a simmer and cook for about 20 minutes or until the water is mostly gone. While the rice is cooking, you can make the rest of the dish.

Slice up about 8-10 inches of your preferred type of smoked sausage. (As I’ve mentioned before, my favorite is kielbasa.) Heat up 1 tbsp of olive oil in a skillet over medium heat and then add the sausage to it, tossing to coat in the olive oil. Allow the sausage to brown for a few minutes, tossing occasionally, and then add 1/2 of a green pepper (or red, yellow, or orange – your preference!) diced, and 1/2 of an onion diced, to the pan. Season with salt, pepper, and thyme.

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Toss to combine and then cover and allow to simmer for a few more minutes. When the onions and peppers have gotten soft, add 2 cloves of garlic (minced) to the pan, toss to combine, and allow to cook for another minute or two, then remove from the heat.

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Once the water is just about gone from your rice, add another sprinkle of salt, then add pepper, cilantro, and cayenne. (The more cayenne you add, the hotter it will be! I like 1/4 tsp for a nice kick.) Finish it off by stirring in 1 cup of your favorite salsa (or regular diced tomatoes) and allow it to reduce down for a few more minutes.

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Combine your rice with the sausage and vegetables and serve immediately!

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Ta-da, fabulous Louisiana flavors in under 30 minutes!

Full Recipe:

Louisiana-Style Smoked Sausage and Rice

Yield: 2 servings

Ingredients:

1/2 cup uncooked wild rice
1 heavy cup water
1 tsp olive oil
1 tsp salt
1 cup salsa or diced tomatoes
1/2 tsp pepper
1/2 tsp cilantro
1/4 tsp cayenne

8-10 inches smoked sausage, sliced
1 tbsp olive oil
1/2 green (or red, orange, or yellow) pepper, diced
1/2 onion, diced
2 cloves garlic, minced
Salt, pepper, thyme, to taste

Process:

1) Combine rice, water, 1 tsp olive oil, and 1 tsp salt in a medium saucepan over high heat. Bring to a boil, then reduce heat to low and cook for about 20 minutes, or until water is almost gone.

2) Heat 1 tbsp olive oil in a medium skillet over medium heat, then add sliced sausage and toss to coat in olive oil. Brown sausage for 2-3 minutes, tossing occasionally, then add onion and pepper to the pan. Toss to combine, cover, and let simmer for another 3-5 minutes.

3) Uncover skillet and add minced garlic, tossing to combine, and cook for another 1-2 minutes, then remove from heat.

4) When rice has almost finished cooking, add 1 cup of salsa or diced tomatoes along with 1/2 tsp pepper, 1/2 tsp cilantro, and 1/4 tsp cayenne. Stir to combine and reduce for 3-5 minutes.

5) Combine your rice with sausage and vegetables and serve immediately.

Chicken & Pepper Mexican Rice

The other day I had an intense craving for chicken fajitas. Over the last year I have developed a real love for Mexican food, and fajitas are probably my favorite Mexican creation to make at home. I tore through my kitchen for the necessary ingredients and was disappointed to find that I had everything I needed – EXCEPT tortillas. Which are sort of the most necessary part of a fajita. Otherwise it’s just a pile of delicious chicken and vegetables.

*Bing.* Light bulb. It’s just a pile of delicious chicken and vegetables … until you add ANOTHER starch to it. And thus, the idea for this dish was born. All the goodness of fajitas, but on top of a bed of cilantro lime wild rice instead! This recipe serves two.

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Wild rice takes a little longer to cook than regular white rice, so you’ll want to get the rice going first. In a small saucepan, add 1/2 cup wild rice and a 1 cup of water plus a couple more tablespoons. Put it over high heat and then add 1 tsp salt, 1/2 tsp pepper, the zest & juice of one lime, 1/2 tsp cilantro, and 1/2 tsp garlic powder. Once it comes to a boil, reduce the heat to low and cover until all the water is absorbed. (Wild rice takes 20-25 minutes or so to cook.)

While you’re waiting for your rice to cook, dice 1/4 of an onion and 1/4 of a green pepper and set them aside. Then take one chicken breast and slice it into thin pieces.

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When your rice is nearly done, heat 1 tbsp of oil in a medium frying pan over medium-high heat and then add your chicken to it. Spice the chicken by adding 1 tsp salt, 1/2 tsp pepper, 1 tsp cilantro, 1/2 tsp cayenne, and 1/2 tsp garlic powder. Toss to coat, and continue to toss occasionally to ensure even cooking.

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It should only take a few minutes to cook the chicken. Once it’s cooked through, add your diced onion and pepper, reduce heat to low, and cover.

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Allow this to simmer for a few more minutes to soften the onion and pepper, then uncover and add 1/2 cup of your preferred salsa. Stir this in, and then serve by plating the rice first between 2 plates and then dividing the chicken evenly between them on top of the rice. Garnish with shredded cheddar cheese and enjoy!

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Of course, you could always modify this by julienning the onions and peppers instead of dicing them and serving this all on nice flour tortillas with sour cream to make fajitas!

Full Recipe:

Chicken & Pepper Mexican Rice

Yield: 2 servings

Ingredients:

Rice:
1/2 cup uncooked wild rice
1 cup plus 2 tbsp water
Zest & juice of 1 lime
1 tsp salt
1 tsp cilantro
1/2 tsp black pepper
1/2 tsp garlic powder

Chicken:
1 large chicken breast, cut into thin slices
1 tbsp oil
1/4 onion, diced
1/4 green pepper, diced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne
1/2 tsp cilantro
1/2 tsp garlic powder

Shredded cheddar cheese, for garnish.

Process:

1) In a small sauce pan, combine all ingredients for rice over high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and let simmer for 20-25 minutes or until water is cooked through.

2) In a medium frying pan over medium-high heat, add the oil and chicken. Season with spices listed and toss to coat, continuing to toss occasionally to ensure even cooking.

3) After about 3 minutes, once chicken is cooked through, add diced onion and pepper and cover. Let simmer for an additional 2-3 minutes.

4) Once onion and pepper have softened, uncover and stir in 1/2 cup salsa. Allow this to heat through for about a minute and then remove from heat. Plate the rice first and then add the chicken on top, and garnish with cheddar cheese. Serve immediately.

Baked Lemon Chicken with Parmesan Rice

So remember the Lemon Coconut Cookies and how I hadn’t figured out a “real meal” to use all those lemons?

Yeah. I figured one out. And it is AMAZING.

And it’s seriously SO easy!! Like really, it looks all fancy and stuff but it’s almost as simple as a crockpot dinner. Not even kidding.

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Start by getting a marinade together for your chicken. I used the juice of a whole lemon and the zest of half of it (I saved the other half of the zest for the rice), 1/4 cup olive oil, 1/2 cup orange juice (or any citrus juice you have on hand, really), two smashed cloves of garlic, 1 tsp each of oregano, thyme, and crushed rosemary, and a 1/2 tsp of crushed red pepper, just for a little kick.

MAKE OR BREAK TIP: Put this all in a plastic bag, add your chicken, and seal the bag. Use your hands to make sure it’s all distributed, and then pop it in the fridge for at least an hour. Using a plastic bag means you need less marinade to cover the meat, and it’s much easier clean up and takes up WAY less space in the fridge!

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This recipe serves four, and I used two large chicken breasts cut in half. You could also do four of the kind that are already sliced thinner (like Perdue “Perfect Portions”) – but basically, just make sure there’s four pieces of meat that are each reasonably sized for one person.

After your chicken has marinated for a while, preheat your oven to 400 degrees. Prepare a baking pan by coating it with about a tablespoon of olive oil, and take another lemon and slice 8 thin (1/4 inch or so) slices. Place the chicken in the pan (discard the marinade), sprinkle with salt and pepper, and then put 2 lemon slices on each piece of chicken.

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Bake for 40-50 minutes or until chicken is cooked through.

As for the rice, when you have about 15-20 minutes left to go on your chicken cooking time, go ahead and put 1 cup of uncooked white rice, 1 cup of water, and 1 cup of milk into a sauce pan. Bring it to a boil, add your leftover lemon zest from earlier, the juice of whatever was left of the lemon you used for your slices on the chicken, and a tablespoon of salt. Reduce to a simmer, cover, and let the liquid absorb.

MAKE OR BREAK TIP: Using milk as part of your liquid to cook the rice makes it thicker and creamier! Remember that rice just needs a boiling liquid to cook in – it doesn’t necessarily have to be just water!

Once the rice is almost done, add another teaspoon of salt, a teaspoon of thyme, a teaspoon of oregano, and a 1/2 teaspoon of pepper. Stir these in, and then add 1/2 cup of Parmesan cheese. Stir this in until it has melted and then remove the rice from the heat.

Once your chicken is done, take it out of the oven and let it cool for just a minute.

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Spoon rice onto each plate, then use tongs to place a piece of chicken over each bed of rice. Serve immediately and enjoy!

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This would really be super with some blanched green beans, or asparagus, or even a nice side salad, if you’re looking for something green to color it up! I just only had the energy for two dish components this time 😉

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This will become a house favorite – I guarantee it!

Full Recipes:

Baked Lemon Chicken

Yield: 4 servings

Ingredients:

2 large chicken breasts, cut in half lengthwise
Juice of 1 lemon, zest of half of it
1/4 cup olive oil
1/2 cup orange juice
2 cloves garlic, peeled and smashed
1 tsp oregano
1 tsp thyme
1 tsp crushed rosemary
1/2 tsp crushed red pepper flakes
1 tbsp olive oil
Salt and pepper, to taste
8 thin lemon slices

Process:

1) In a plastic bag, combine lemon juice/zest, olive oil, juice, garlic, oregano, thyme, rosemary, and red pepper flakes. Add chicken, seal bag, and refrigerate for at least 1 hour.

2) Once the chicken has marinated, preheat oven to 400 degrees. Coat a baking pan with 1 tbsp olive oil.

3) Place chicken side by side in the pan. Sprinkle with salt and pepper, then top with lemon slices.

4) Bake for 40-50 minutes or until cooked through. Serve over rice.

And for the rice…

Lemon Parmesan Rice

Yield: 4 servings

Ingredients:

1 cup uncooked white rice
1 cup water
1 cup milk
1 tbsp salt
Zest & juice of 1/2 a lemon
1 tsp salt
1 tsp thyme
1 tsp oregano
1/2 tsp pepper
1/2 cup grated Parmesan cheese

Process:

1) Add rice, water, and milk to a saucepan. Bring to a boil.

2) Add 1 tbsp salt and lemon zest/juice. Cover, and let simmer until liquid is almost all absorbed.

3) Once rice is almost done, add 1 tsp salt, thyme, oregano, and pepper. Stir to combine, and then stir in Parmesan cheese. Serve immediately.