I was looking for something easy to make with chicken the other night and I came across Ina Garten’s Lemon Chicken recipe. I made a few small changes and the end result was a tasty, colorful meal that everyone will enjoy! Start this several hours ahead to marinate the chicken for best flavor.
Prepare the Chicken
2-3 chicken breasts, pounded to 1/4″ thin
1/2 cup olive oil
1/2 cup lemon juice (3 lemons)
sea salt freshly ground pepper
freshly ground pepper
1 tablespoon fresh thyme and or rosemary leaves, minced (I used lemon thyme) or 1/2 teaspoon dried herbs.
Whisk together the lemon juice, olive oil and thyme. Season both sides of the breasts with salt and pepper. Put the breasts in a large zip lock bag or glass bowl along with the olive oil mixture and marinate in refrigerator for at least 1 hour or up to 4 hours. When ready to serve, grill the breasts then chill in refrigerator or serve at room temperature.
For The Salad
Sliced lemon chicken breasts into 1/2″ pieces
1/4 cup freshly squeezed lemon juice (1-2 lemons)
1/4 olive oil
1 teaspoon Dijon mustard
1 1/2-2 cups sugar snap or snow peas, stems and strings removed
1 red or orange bell pepper, cut into thin slices
1 yellow pepper , cut into thin slices
1/2 cup cherry tomatoes, halved
1 lemon, thinly sliced
1/4 teaspoon sea salt and 1/4 teaspoon fresh pepper
Combine all ingredients in a large bowl. Taste for seasoning and adjust if desired.
Serve over a nice bed of greens.