Lemon chicken
Tuesday July 27, 2010 10:41 AM
Ingredients:
How to prepare:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat.
Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side.
Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with rice pilaf and asparagus. Enjoy!
- 2 1/2 T. extra-virgin olive oil plus additional for drizzling
- 2 T. fresh lemon juice
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
- 3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
- 1/2 cup chopped toasted almonds (optional)
- 1 lemon, cut into 6 wedges
How to prepare:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat.
Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side.
Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with rice pilaf and asparagus. Enjoy!
Shared by: Laurie, TheBAG Lady
