HAPPY MEMORIAL DAY!
Today I wanted to share a recipe that I made last week, not sure how it was going to turn out (as I feel with most of the recipes I make up from scratch!) It was such a good one though that I had to share!
I go through phases with food, as we all do. Flavor phases. When I get hooked on a certain flavor, I go with it and it seems to end up in every dish I create! Usually it has to do with a certain spice, marinade or dressing that I just fall in love with-temporarily. These days its lemon. I can't get enough! I think because summer is approaching and citrus flavors tend to make more of an appearance in foods. Lemon, orange, tangerine flavors etc; they always remind me of summer time! After I made the lemony caper tilapia, seeing how delicious it was, I decided to try out a new chicken recipe-based on that same tilapia recipe.
Guys, this literally took me 6 minutes to prepare (that is-if you have the ingredients on hand) It was SO EASY it was ridiculous so I really really urge you to give it a try!
I got all of the ingredients out ready to make! I like to organize everything all together, that way the prep is fast and I put everything away once the chicken is cooking away in the oven.
I started by putting 1 T coconut oil in the bottom of an oven safe pan. I followed up by measuring 1 T of capers (with the juice) After the capers and coconut oil, I zested 1/2 of a fresh lemon
Into the pan went 1.5lb of chicken breasts
On top of the chicken went some pepper, some more lemon zest (no need for more salt since capers are pretty salty as is) and the juice of 1 lemon (this lemon squeezer is one of my all time favorite kitchen gadgets!)
I threw in a handful of grape tomatoes and 1/3 C white wine (any kind will do!)
I placed the dish in the oven and cooked for about 30 minutes, flipping the chicken halfway through.
The tomatoes started to plump and the chicken was perfectly tender.
Lemony Caper Chicken with Coconut oil and Tomatoes
Yields: 6-4oz servings
Cooking Time: 30 minutes (approx)
- 1.5lb lean chicken breast
- Zest and juice of 1 lemon
- 1 T coconut oil
- 1 T caper in juice
- 3/4 c grape tomatoes
- 1/4 tsp pepper
- 1/3 C white wine
- Preheat oven to 350 degrees.
- Place the capers, coconut oil and zest of 1/2 of the lemon in the pan.
- Place the chicken on top of the caper/oil/lemon mixture
- Sprinkle the pepper on the chicken along with the juice of 1 lemon and the rest of the lemon zest.
- Add the wine and Toss in the tomatoes in the pan.
- Bake in the oven for about 30 minutes (flipping halfway) or until cooked through
Some other ways I have been cooking up chicken? The grill of course! I marinated some asparagus, zucchini and summer squash in olive oil, rosemary and balsamic vinegar. Tossed everything together and threw it on the grill! The chicken is marinating in organic barbecue sauce that I picked up at Whole Foods
The grill pan for the grill is the BEST tool for when it comes to cooking veggies. It helps so they all stay together, nothing falls through the cracks.
Bring on the summer time grilling!
Want to know what else I did this weekend? Went to the Celtics game last night and THEY WON! Moving on to play Miami in the Eastern Conference. It was such a fun game! I love the energy from all of the Boston Fans!
And did I mention I am obsessed with all things neon?! I got this pink dress...obsessed
This is a tank that I had and wore it over it...take a simple dress and make it into another look! Perfect to go from day time to evening time! I love playing around with clothes like this to make them more universal. This dress along with the tank are both from American Apparel (one of my favorites for solid basics)
I hope everyone has an AMAZING Memorial day!!