Salsa Verde Chicken

 Salsa Verde Chicken 2

Inspiration: So. The first several months after having a baby? Those were some crazy times. When I think back, I remember eating in a very specific way. 1)We ate previously frozen meals. 2)Family brought us food. 3)Brandon picked up take out from some favorite local places – namely, street tacos or gyros. Or…..4) I whipped up some quick meals like this one. There definitely wasn’t any fancy-schmancy paella making back then. And though I’m so happy that we’ve finally begun to fall into a nice little routine as a family, there’s definitely a part of me that is nostalgic for those insane, eating-on-the-sofa, baby-in-our-laps days. This little recipe (and a few others like it that I’ll share at some point) takes me back there in some tiny way. And that makes me smile.

What We Loved: This recipe gives you quick, delicious Mexican flavors without much time or any fuss. Time and again we’ve said that Mexican foods are our favorite cuisine, and we appreciate anything from tiny little recipes like this all of the way to the most authentic, time-consuming recipes that we’ve eaten or made. For how easy this one is, it’s pretty darn tasty. The best part is letting the onions and chicken get nice and browned in the pan, and then scraping all of those brown bits up into the salsa verde sauce. That makes for some delicious and rich flavor. The sour cream thickens everything up nicely, and some sliced grape tomatoes and cilantro add a great freshness to the dish.

Tips: Make this on a weeknight. It’s easy peasy. And do use chicken thighs. Chicken breasts are just so tough when cooked this way. Using chicken thighs = tender, more flavorful chicken.

Salsa Verde Chicken

Salsa Verde Chicken
Source: Original Recipe

Olive oil or butter
1/2 onion, diced
1 clove garlic, minced
~1 lb chicken thighs, diced
Salt and pepper
8 oz salsa verde (I use jarred)
About 1/3 cup sour cream
Chopped cilantro, for garnish
Diced grape tomatoes, for garnish

1. Heat the oil or butter in a large saute pan over medium heat. Add the onion, and cook until softened. Stir in the garlic.

2. Season the chicken with salt and pepper. Add the chicken to the pan, and stir everything together. Saute until the chicken is cooked through and everything is getting nice and browned. The browning is important – it makes the sauce so much richer.

3. Add the salsa verde. Scrape the bottom of the pan, incorporating all of the brown bits into the sauce.

4. Reduce the heat to medium-low and add the sour cream. Stir to combine, and cook until heated through.

5. Serve garnished with cilantro and tomatoes.

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Chorizo, Chicken, and Tomato Paella

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Inspiration: We’ve been living in the same city for about eight years now, so we’ve got our favorite haunts around town. One of those places is a wine/beer/deli/fine foods store that is just fantastic. We’ve been shopping there for years and can always count on them for good advice on a bottle of scotch, help picking out the perfect wine for whatever meal we’re making, or a sampling of all kinds of cheeses and salamis and anything else that we’re looking for. It must have been a couple of summers ago (I remember that I was pregnant at the time) that we went to a pretty awesome paella demo there where we got to sit around a Big Green Egg outside, learn how to make paella, and then sample the results. Ever since then, we’ve been hooked on the idea of making paella at home. For Christmas this past year, Brandon bought me a fantastic paella pan and all of the ingredients to finally try our hands at making paella. We’ve been honing the recipe to our liking for the past several months, and we’ve finally gotten it just right.

What We Loved: As I said, we’ve been fine-tuning this recipe, so we pretty much love everything about it. The whole dish has a gloriously rich, smoky flavor due to the smoked chorizo (we use this kind and adore it – it’s our favorite single component of the meal), the smoked paprika, and the saffron. Add to that some tender, fall apart chicken; lovely bites of sweet tomato and pimiento peppers; a wonderfully rich base of delectable rice that just soaks up all of the spices and flavors of the other ingredients; and a fresh, citrusy sprinkling of cilantro to top things off, and there’s not much else that you could ask for. We crave this weekly.

Tips: We’re waiting for the weather to warm up a little bit more so that we can make this recipe on the charcoal grill outside. That will be perfection. So if you have access to a charcoal grill, I’d highly recommend cooking it that way versus on the stove top. Also, this is not a cheap or an easy meal to make, but in our opinion, there are upsides that outweigh those factors. For one, it’s such a fun dinner to make, especially for company. And secondly, this recipe makes a lot of paella. The last time that we made this, we didn’t have any guests, so Brandon, Ben, and I ate it for five dinners straight. That stretches the dollar a bit, right? And I might add that we didn’t tire of eating it for five days in a row, either.

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Chorizo, Chicken, and Tomato Paella
Source: Original Recipe

12 cups chicken stock
1.5 oz saffron
Extra virgin olive oil
2 large cloves garlic, minced
1 tomato, diced
2 teaspoons smoked paprika
Salt
2 tablespoons tomato paste
1 onion, diced
1 lb dried smoked chorizo, sliced into rounds and then into half moons
1 lb chicken thighs, diced
2.5 cups calasparra rice
4 tomatoes, sliced into thick wedges
1 8 oz jar pimiento peppers, sliced into strips

1. Heat the stock in a large pot until simmering. Toast the saffron in a dry saute pan until it begins to release its aroma. Mix the saffron into the stock and keep warm over low heat.

2. Heat the oil in your paella pan. Add the garlic, and toss to coat. Add the diced tomato, paprika, a pinch of salt, and the tomato paste. Stir together and cook for 1-2 minutes. This is called the sofrito.

3. Move the sofrito to the side of the pan. Saute the onion until it softens and begins to brown, and then move it to the side of the pan.

4. Add the chorizo to the pan, and saute until it begins to brown. Move it to the side of the pan.

5. Add the chicken to the pan, and saute until it begins to brown.

6. Add the rice to the pan. Mix everything together, and distribute everything evenly around the pan.

7. Add as much chicken stock as will fit into the pan. Season generously with salt. It is important to season well with salt at this stage, because you won’t have another opportunity to incorporate the salt. At this point, do not stir the paella any further.

8. Arrange the tomatoes in a circular fashion atop the stock. Let cook for 15 minutes on medium-high.

9. Reduce the heat to low. As the paella cooks, continue adding stock until you have used all of the stock.

10. When the stock is completely absorbed and the paella begins to sizzle on the bottom of the pan, the paella is done. Add the pimiento peppers shortly before this point, so that they have time to warm.

11. Remove from the heat and let sit for 15 minutes in order for all of the flavors to meld and for the dish to cool. It is important not to skip this step.

12. Garnish with cilantro and serve.

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Sauteed Chicken with Blueberry Peach Salsa

Sauteed Chicken with Blueberry Peach Salsa

Inspiration: We sure have been piling the fresh fruit into our basket at the grocery store lately. I think it’s the best thing about summer eating – all of the lovely, fantastic fruits and vegetables. I’m all for great, earthy, comforting stews and soups in the fall, but while summer is here – bring on the peaches!

What We Loved: This is one of those recipes that’s great for people who love the meat and fruit combination. The salsa is sweet from the peaches and blueberries, but it’s also nice and savory with the addition of tomatoes and earthy basil. I wouldn’t say that the salsa would be nearly as good on its own – it needs that chicken as a buttery, savory complement to the earthiness of the basil, which really is a characterizing flavor of the salsa as a whole. This is a great dinner to enjoy as summer winds down before all of the great peaches and blueberries are gone!

Tips: We had some leftover salsa that I saved and ate on its own the next day, and I really didn’t care for it leftover or without the chicken complement. So I’d suggest eating it all up on the first night.

Sauteed Chicken with Blueberry Peach Salsa
Source: Original recipe to serve 2

2 chicken breasts, butterflied and cut in half
Kosher salt and black pepper
Olive oil
2 peaches, pitted and diced
Handful blueberries
Handful grape tomatoes, sliced in half
Handful fresh basil, minced

1. Season the chicken with salt and pepper. Add a good drizzle of olive oil to a saute pan. Saute the chicken until cooked through, about 4-5 minutes per side.

2. Meanwhile, add the peaches, blueberries, grape tomatoes, and basil to a bowl. Add a drizzle of olive oil and a sprinkle of salt and pepper. Mix well.

3. Serve the chicken topped with the fruit salsa.

Chicken and White Bean Burgers with Ham, Avocado, and Cheddar

Chicken and White Bean Burgers (Two Ways)

Chicken and White Bean Burgers with Ham, Avocado, and Cheddar

Inspiration: I’m a planner. I’ve been trying to break myself of that trait, but it sure is dying hard. When I go shopping, I like to have my grocery list all ready (organized by department, no less) with everything that I need for whatever meals that I have scheduled for the week. It’s just what works for me and my slightly ridiculous brain. Anyway, lately I’ve been trying to go to the store without my list and shop for dinners according to what’s on sale. While in a way it stresses me out (….why?), it really has resulted in a bit more creativity in the kitchen, which is always a great thing.

What We Loved: Chicken and white beans are a great combination, as both ingredients have very light flavor profiles that really play off of each other well. Combined together in burger form, there really is a lot of versatility with the toppings, as you can see from the two different ways that we prepared our burgers here. Mixed with cilantro and topped with shaved ham, avocado, and sharp cheddar cheese, the burgers were light and spring-like, with a nice tropical feel. And when we threw in some oregano and topped the burgers with marinara, mozzarella, and sauteed mushrooms, we ended up with an Italian-style burger that was rich and comforting. Using two simple ingredients as a base and building from there, we really ended up with two completely different but equally delicious meals.

Tips: Using ground chicken to make burgers is very messy. The burgers certainly don’t form together nicely as a beef burger would. Just shape it into a patty form as best as you can and throw it into the pan, though – it’ll come together and be easy to work with as soon as it starts cooking. Also – be sure to season the chicken mixture well with salt and pepper. Finally, I didn’t use any butter or oil to cook the burgers, and they cooked up just fine, but if you’d like more flavor imparted into the meat, you could certainly use your cooking fat of choice.

Chicken and White Bean Burgers with Ham, Avocado, and Cheddar
Source: Original Recipe

1/2 lb ground chicken thigh
1/4 cup navy beans, cooked
1/8 cup finely chopped cilantro, plus more for garnish
Kosher salt and black pepper
Deli ham, shaved
Avocado, thinly sliced
Sharp cheddar cheese, freshly shredded

1. Mash the navy beans with a potato masher or fork until they are about 2/3 mashed, leaving some of the beans in tact for texture. Add in a little water as necessary to get a creamy texture.

2. Mix the ground chicken, beans, and cilantro together with a healthy pinch of salt and pepper.

3. Saute the burgers over medium heat until cooked through, about 4-5 minutes per side. A few minutes before removing the burgers from the pan, top the burgers with some shaved ham, thinly sliced avocado, and sharp cheddar cheese. Let cook for a few minutes to heat the ingredients and melt the cheese as much as desired.

4. Serve the burgers garnished with additional cilantro.

Chicken and White Bean Burgers with Marinara, Mozzarella, and Mushrooms

Chicken and White Bean Burgers with Marinara, Mozzarella, and Mushrooms
Source: Original Recipe

1/2 lb ground chicken thigh
1/4 cup navy beans, cooked
1/2 teaspoon dried oregano
Kosher salt and black pepper
Butter
Garlic powder
Handful baby portabella mushrooms, diced
Your favorite marinara sauce
Mozzarella cheese, freshly shredded

1. Mash the navy beans with a potato masher or fork until they are about 2/3 mashed, leaving some of the beans in tact for texture. Add in a little water as necessary to get a creamy texture.

2. Mix the ground chicken, beans, and oregano together with a healthy pinch of salt and pepper.

3. Heat some butter in a small sauce pan, and add the diced mushrooms. Season with garlic powder, salt, and pepper, and saute until cooked through and browned. At the same time, heat some marinara sauce in a separate sauce pan.

4. Saute the burgers over medium heat until cooked through, about 4-5 minutes per side. A few minutes before removing the burgers from the pan, top the burgers with some of the marinara sauce and shredded mozzarella. Let cook for a few minutes to heat the ingredients and melt the cheese as much as desired.

5. Serve the burgers topped with the sauteed mushrooms.

Slow Cooker Chocolate Chicken Mole

Slow Cooker Chocolate Chicken Mole

Inspiration: I have been wanting to try out a mole at home for so long now, but I’m always a little leery of the laundry list of ingredients. I’m ambitious with my cooking a lot, but somehow I just never got around to driving to a million markets to find all of the right peppers and then devoting an entire day to whipping up the meal. And now that we have Ben, that’s pretty much an idea that will be put on the back burner for the foreseeable future. When I ran across this recipe a few weeks ago, though, I knew that I had found a simpler, more manageable mole that could work for us right now.

What We Loved: This dish was fantastic. It was the best new recipe that we’ve tried in quite some time, and I immediately filed it away in my “awesome Mexican recipes” file for plenty of use in the future. The sauce is truly incredible, both in texture and in taste. Texture-wise, it is incredibly velvety and creamy, which is quite surprising considering the fact that it wasn’t even pureed. A bunch of ingredients thrown into a pot magically melted down into velvet after six hours of cooking, and the chicken just fell apart. And taste-wise, the flavor was rich and complex with notes of dark chocolate, earthy peppers, and bright tomatoes. Plus, it wasn’t bitter at all, which is something that I usually dislike about a lot of moles. As this was cooking away, the aroma in the house was divine. Brandon came home and asked if there was chocolate in what I was making, because he could smell it, which was awesome. The mole really had a rich chocolate scent without tasting too much like chocolate. Perfect.

Tips: If you’re looking for a really authentic, time consuming, involved mole, I’d recommend turning to Rick Bayless. He’s got several mole recipes in his cookbooks (and probably online) that seem to be the real thing. Also – the one recommendation that I’d make for improvement in this recipe would be to either rehydrate the peppers first so that they can be very finely diced, or throw them into a food processor. I chopped them into big chunks, and I wasn’t overly thrilled with the texture of those big chunks in the finally dish. They were the only thing that didn’t (and couldn’t) melt down.

Slow Cooker Chocolate Chicken Mole
Source: Rubies and Radishes

Butter
1 medium onion, chopped
4 cloves garlic, minced
2 lbs chicken (I used boneless, skinless chicken breasts)
Kosher salt and black pepper
1 28 oz can whole fire-roasted tomatoes
5 dried New Mexico chiles, stems and seeds removed and chopped into small pieces
1/4 cup almond butter
2.5 oz dark chocolate (I used Endangered Species brand 88%)
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
Avocado, cilantro, and jalapeno, for garnish

1. Add a pat of butter to a saute pan over medium heat. Saute the onions until softened, and then add the garlic. Stir to combine, and transfer the mixture to the slow cooker.

2. Season the chicken with salt and pepper. Add the chicken to the saute pan, and brown on all sides. Place the chicken in the slow cooker.

3. Add the tomatoes, chiles, almond butter, chocolate, cumin, salt, cinnamon, and chili powder to the slow cooker. Mix everything together well, making sure that the chicken is nestled down under the sauce.

4. Cook for 4-6 hours on low.

5. Serve garnished with avocado, cilantro, and jalapeno.

Cheesy Pesto Spaghetti Squash Bake with Chicken and Tomatoes

Cheesy Pesto Spaghetti Squash Bake with Chicken and Tomatoes

Inspiration: While I was pregnant with Ben, I whipped up a bunch of meals to throw in the freezer, and one of the items that I made was a big batch of pesto. I thought that a casserole like this – so perfect and comforting in the winter time – would be a great way to use up the last of it.

What We Loved: I always find that spaghetti squash is something that needs a lot of add-ins to make it really flavorful, and the good thing about this dish is that it really has a lot going on. It’s cheesy (cream cheese is just the best in casserole-type dishes like this); it has plenty of rich, garlicky pesto; and the chunks of nicely browned chicken add great texture and protein. Brandon remarked that he always loves casserole-type dishes that contain diced chicken, and I have to agree with him – there’s just something about chicken in a dish like this that really turns it into a comfort food meal. And to finish it off, the roasted tomatoes add a nice pop of sweet flavor.

Tips: As is usually the case, I don’t think that more cheese would be a bad thing. Next time, I might up the cream cheese to about 6 ounces for an even creamier texture.

Cheesy Pesto Spaghetti Squash Bake with Chicken and Tomatoes
Source: Original Recipe

1 small spaghetti squash, cooked and seeded
2 chicken breasts, cooked and diced
4 oz cream cheese, softened
6 tablespoons pesto
Kosher salt and black pepper
1/2 pint grape tomatoes, each sliced in half
1/3 cup Parmesan cheese, grated

1. Scoop out the spaghetti squash strands into a large mixing bowl.

2. Add the chicken, cream cheese, and pesto to the bowl. Mix well to combine.

3. Season well with Kosher salt and black pepper. Be liberal with the salt – spaghetti squash needs it. Taste test until you’re happy with the seasoning.

4. Pour the mixture into a baking dish. Top with the grape tomatoes and the Parmesan cheese.

5. Bake at 350 degrees F until the casserole is heated through and the cheese on top is melted and beginning to brown.

Chicken Chili

Inspiration: So this is one of those recipes that I’ve been making for years in one form or another. It used to be on my blog a few years back, but I took it down because I’ve made some significant changes since then that I really think improve the dish. Brandon always tells me that this is his favorite chili every time that I make it, and it’s really up there for me, too. I can never really pick a definitive favorite, though. How can you choose between chicken chili or a really great tomato-based, ground beef chili? Or chile verde with pork? The decision is not one that I’m ready to make.

What We Loved: This chili has a really great depth of flavor for how simple it is to make. It’s one of those meals that can come together in an hour, yet it tastes like it’s been cooking all day. One can of navy beans is pureed and acts as part of the sauce, which I love, and the intense flavors of the green chiles, chili powder, and cumin really provide a great backbone for the chili. Plus, I just love any dish that begins with sauteeing onions and peppers in a good pat of butter. When those vegetables get nice and softened in the butter, they contribute so much richness to the dish. And that’s not even to mention the chicken, which is the main component of the chili and a lovely star, at that – especially if you use nice, tender chicken thighs. We’ve tried different toppings for this chili, and we just love it best with freshly shredded pepper-jack cheese and fresh cilantro. A nice cheesy kick and a fresh herbal bite really add that finishing touch.

Tips: I’ve really been digging navy beans lately instead of cannellini beans when I’m looking to use white beans in a dish. I mainly prefer them because they’re much smaller, which means that they don’t mush apart as easily or lose their skins in your dish like cannellini beans tend to do. Plus, I feel like they have a better flavor, and they’re never mealy, which cannellini beans can sometimes be. Any kind of white bean that you prefer would work, though.

Chicken Chili
Source: Original Recipe

Butter
1 onion, diced
1/2 red pepper, diced
1 jalapeno pepper, minced
3 cloves garlic, minced
2 14.5 oz cans navy beans, drained and rinsed
About 1 cup chicken stock
About 1 cup half and half
Approximately 4 cups cooked and shredded chicken
2 cans diced green chiles
3 tablespoons chili powder
1 tablespoon cumin
Kosher salt and black pepper
Pepper-jack cheese, shredded
Fresh cilantro, chopped

1. Melt a few tablespoons of butter in a soup pot. Add the onion, red pepper, and jalapeno pepper, and saute until softened.

2. While the onions and peppers are cooking, process one can of navy beans in a food processor with a bit of chicken stock until smooth.

3. Add the garlic to the pot, and stir to combine.

4. Add the pureed navy beans, second can of navy beans, chicken stock, half and half, chicken, green chiles, chili powder, and cumin to the pot. Season to taste with Kosher salt and black pepper. If the mixture is too thick, add a little bit more stock and/or half and half.

5. Bring to a boil, and then reduce to a simmer. Cook until all the flavors have had time to meld, at least half an hour. Adjust the seasonings, if necessary. Reduce to the lowest setting on the stove and keep warm until ready to serve.

6. Serve garnished with freshly shredded pepper-jack cheese and cilantro.

Pollo Fundido

Inspiration: Like a few other recipes on our blog, this one comes to you via some more inspiration from El Salto, the restaurant that we like to frequent with my parents. I’ve been on a pollo fundido kick there recently, ordering a dish similar to this nearly every time that we stop in. Their dish doesn’t have bacon included, but Brandon always orders a similar dish that has beef and bacon instead of chicken, so I decided to make a mixture of the two. Adding bacon to a dish is never a bad idea, after all. Here’s to El Salto for their awesome food and some awesome inspiration.

What We Loved: This recipe just might be a new weeknight staple for us. It’s a snap to throw together and results in a nice and flavorful Mexican meal. Like the chipotle shrimp that we previously made, it turned out differently than the restaurant version, but I really think that it was every bit as good – just in a different way. I truly love dishes that meld all of the ingredients together so that each bite has a myriad of different flavors, and this dish does exactly that. With every forkful, there’s a bit of rich bacon and onions, some super tender chicken, and a tiny kick of heat from the poblanos. Plus, the chihuahua cheese melts and oozes down into everything, providing a fantastic, cheesy glue. You can’t beat that.

Tips: We love chihuahua cheese because it’s a really great Mexican melting cheese, so I would really recommend trying to find it, if you can. It has a wonderful texture and really just oozes down into the dish in an awesome way. We always buy ours at Whole Foods. If you can’t find it, though, Monterey Jack might be an okay substitute.

Pollo Fundido
Source: Original Recipe, Inspired from El Salto

5-6 slices bacon, chopped into 1 inch pieces
2 medium-sized poblano or anaheim peppers, seeds/ribs removed and cut into slices
1/2 large onion, cut into thin slices
1 lb boneless, skinless chicken thighs or breasts, cut into slices
Kosher salt and black pepper
Chihuahua cheese, freshly shredded, about 1/2 cup
Cream, a few tablespoons
Fresh cilantro, chopped

1. Place the bacon into a saute pan over medium heat. Saute until cooked through and crispy. Remove with a slotted spoon and set aside.

2. Add the pepper slices, onion slices, and chicken slices to the pan, and season with Kosher salt and black pepper. Stir to combine, and continue cooking until the chicken is cooked through, the vegetables are softened, and everything is starting to nicely brown and caramelize.

3. Meanwhile, add a good handful of cheese and several tablespoons of cream to a small sauce pan. Heat over low heat until a nice sauce forms. Add more cheese or cream as necessary to get a nice, thick consistency. Season with salt and pepper.

4. Remove the pan with the chicken mixture from the heat. Add the bacon back into the pan, stirring to combine.

5. Serve the chicken mixture topped with the cheese sauce and fresh cilantro.

Southwest-Style Chopped Chicken Salad

Inspiration: I created this dish as a meal that would be a good on-the-go dinner when Brandon and I were taking childbirth education classes at the hospital. The classes ran from 6:30 t0 9:00 at night, right through dinner time, so I was looking for something that we could pack up into a cooler and eat a few hours later during class. When the occasion arises where we need to eat a quick dinner away from home like that, I would much rather pack a meal from home than be forced to grab something from a fast food place. There’s nothing worse to me than gobbling down some food that I’d rather not be eating while I’m busy and in a rush. To a couple of people who  love food as much as we do, we always feel like meal times should be enjoyed, no matter what.

What We Loved: This salad was really good for just what I intended – an easy throw-together meal that was great eaten cold and on-the-go. We really enjoyed the combination of flavors – moist chicken, creamy avocado, bright tomatoes, earthy black beans, and awesome little cubes of spicy pepper jack. We both thought that the pepper jack cubes were the best part! And to top if off, everything was coated in some lime juice, olive oil, cilantro, and salt, which really tied everything together.

Tips: I served this with some fresh blueberries alongside, and that was a good pairing. I think that mixing some blueberries right into the salad would be delicious! Or, it would be great to serve all of the ingredients over a bed of salad greens, with the olive oil, lime juice, cilantro, salt, and pepper whisked together to form a dressing instead of just added into the salad separately.

Southwest-Style Chopped Chicken Salad
Source: Original Recipe
Serves: 2-3

2 chicken breasts
Butter
Kosher salt and black pepper
2-3 oz pepper jack cheese, cubed
Half pint grape tomatoes, sliced in half
1 can black beans, drained and rinsed
1 small avocado, diced
Handful fresh cilantro, chopped
Juice from 1 lime
Extra virgin olive oil

1. Sprinkle the chicken breasts with salt and pepper. Heat a pat of butter in a saute pan, and saute the chicken until cooked through. Remove the chicken from the pan, let it cool, and then cut into cubes. Cool in the refrigerator until nice and cold.

2. Add the chicken, pepper jack cheese cubes, grape tomatoes, black beans, avocado, and cilantro to a bowl. Squeeze the lime juice over everything, drizzle with olive oil, and sprinkle with a good pinch of salt and pepper.

3. Serve immediately, or chill until ready to serve.

Simple Lemon Rosemary Chicken Breasts

Simple Lemon Rosemary Chicken Breasts

Inspiration: I’ve been meeting Brandon at his work for lunch every now and then this summer. His work has some nice picnic tables outside where we sit and enjoy a lunch hour together, which is a pretty nice mid-day treat. I’m always trying to think of new lunches to pack, and the thought occurred to me recently to saute up some chicken breasts to take as the main part of our lunches. The great thing about chicken breasts is that they’re great hot, warm, or cold, so they really work perfectly for a packed lunch.

What We Loved: These are so simple to make and have a nice, refreshing flavor. As the title suggests, the two main flavors are the tart lemon and the earthy rosemary, which are really a couple of great complementary ingredients. I just loved how the lemon really cut through and added such a refreshing taste. With some added garlic, some olive oil, and plenty of salt and pepper, there couldn’t be a simpler recipe for a nutritious and filling lunch.

Tips: For an even simpler chicken breast lunch, I’ve also been digging through my pantry and coating some chicken breasts in whatever seasoning mixes that I happen to have (jerk rub, Cajun seasoning, lemon pepper, etc.). You can’t get much simpler than throwing some seasoning on a piece of chicken, cooking it, and packing it up for lunch.

Simple Lemon Rosemary Chicken Breasts
Source: Original Recipe
Serves: 2

2 chicken breasts, butterflied and cut in half
2 cloves garlic, minced
Handful fresh rosemary, minced
Juice from 1/2 lemon
Few tablespoons olive oil
Kosher salt
Black pepper

1. Place the chicken breasts in a shallow dish. Add the garlic, rosemary, lemon juice, olive oil, and salt and pepper to taste. Mix together well with your hands, cover, and refrigerate for 3-4 hours.

2. Saute or grill the chicken until cooked through, about 4-5 minutes per side.