Wednesday, May 6, 2015

Chicken and Veggies

Submitted by: Isabel De Los Rios


1 lbs. chicken thighs or breast, free-range, organic
1 med. zucchini, fresh, organic
1 med. squash, yellow, fresh, organic
0.5 c. olive oil, extra virgin, unrefined and unfiltered, organic
2 tsp. dill weed, dried, organic
0.5 tsp. tarragon, dried, organic
0.5 tsp. black pepper, ground, organic
1.5 tsp. lemon zest, from fresh, organic lemons
2 tbs. lemon juice, pure, organic
sea salt, unrefined and pure to taste


Marinade: Heat the oil in a small saucepan. (Be sure to use low heat. You want to add some warmth to the oil, not cook it.) Add herbs, pepper, and lemon peel. Let sit over very low heat for 4-5 minutes (do NOT cook). Remove from heat, let cool slightly, and stir in lemon juice. Main Dish: Marinate chicken in marinade for at least 30 minutes (reserve a few tablespoons of the marinade for your veggies). Preheat oven to 375ºF. Place chicken on a baking sheet or in an oven-safe dish. Bake for 30-35 minutes. Cut zucchini and yellow squash into 1-inch pieces and arrange in an oven-safe dish. Sprinkle with reserved marinade. Bake for about 20 minutes.

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