Sunday, April 25, 2010
Lemon Chicken with Mediterranean Orzo Salad
We like to make this dish a lot because its easy, healthy and no fuss. The chicken is best if you allow it to marinade at least an hour. And its really good if you can grill outside, but if not a cast iron skillet will work perfectly. It also makes great leftovers for lunch the next day.
For the chicken you will need the following:
1 pound of boneless, skinless, chicken breasts (I usually take them and cut them in half length wise that way they are thinner and you get more bang for your buck!)
3 garlic cloves, chopped
juice of 1 lemon
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon thyme, fresh or dry is fine
1 teaspoon of rosemary, fresh or dry is fine
1/2 teaspoon cumin
2 tablespoons olive oil
Combine all ingredients in a large Ziploc bag with chicken and shake it all around until everything is mixed and chicken is coated well. Set aside in fridge for at least an hour. Heat a large cast iron skillet over medium high heat, with 1 tablespoon of olive oil. Place chicken in hot pan and cook on one side for about 6 minutes or until browned and flip and cook on the other side, until chicken is cooked all the way through.
For the Mediterranean Orzo Salad: (this is a cold salad so it can be made ahead of time) Adapted from here:
1 medium eggplant, cut into 1/2 inch cubes
2 cloves garlic, chopped
1 tablespoon of olive oil
8 oz. orzo
1/4 cup diced red onion
4 tablespoons minced Italian parsley
2 tablespoons white wine vinegar
1/2 medium sized cucumber, peeled and diced
2 tablespoons capers
2 tablespoons chopped sun dried tomatoes
16 kalamata olives, pitted and chopped
1/4 cup chopped marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons fresh mint
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
Heat oven to 400 degrees. On a baking sheet toss the eggplant with garlic and olive oil. Spread out on baking sheet and cook until golden brown, about 20 minutes. Stir occasionally for even browning. Meanwhile cook orzo, according to directions and drain. Remove eggplant to a large nonmetallic bowl. Add pasta and set aside to cool while you prepare the other ingredients.
Add in the rest of the ingredients and stir to combine. Drizzle with the 3 tablespoons of olive oil and season with salt and pepper and mix well.
Like I said, this salad makes a great lunch because it is cold and this serves about 6 as a side dish, so you will have leftovers if its only a couple people eating. The chicken also makes great sandwiches for lunch the next day as well. Enjoy!