Thursday, September 2, 2010

Lemon Garlic Chicken and Veggies $7.88

This dish sounded really easy and simple, wholesome and fresh. It delivered. The lemon was not overbearing at all - in fact, I like even more lemon flavor - I upped the zest to 2 Tbsp now! Also, I made it with asparagus, which goes amazingly well with the lemon and peppers! We loved this dish - and it was not high in calories or carbs... very wholesome!

Lemon Garlic Chicken and Veggies

4 tsp olive oil, divided .40
2 large red bell peppers, diced $2.20
1 pound asparagus trimmed and cut into 1 inch pieces or brocolli(or both)$1.19
2 T freshly grated lemon zest .20
1/4 tsp salt
5 cloves garlic, minced .35
1 to 1 1/2 pound(s) chicken, cut into bite size pieces $2.50
1 cup chicken broth .49
2 tsp cornstarch .15
2 T lemon juice .20
2 T chopped parsley .10

Heat 2 t oil in large skillet. Add peppers and aspargus and or brocolli, lemon zest, and salt, cook until softened - about 6 minutes. Transfer to a bowl and cover to keep warm.
Add the rest of the oil, chicken and garlic. Cook about 6-8 minutes until chicken is almost cooked thru.

In a small bowl, whisk cornstarch and chicken broth. Once chicken is cooked, add this mixture and cook, stirring continuously for 2 minutes more. Then remove from heat and stir lemon juice and parsley into the chicken.

Serve the chicken over top of the veggies.

Here's a day when Barbara and I didn't get exactly the same results, but I think she used brocolli, and I used asparagus. Be creative folks - just because you don't have the exact recipe ingredients, don't be limited, use what you have, and make it work!

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