Join me tonight for dinner at my house. Here’s what’s on the menu:
- Lemony Chicken with Capers and Kalamata Olives served over Quinoa
- Large side of Sauteed Broccolini
- One glass of Red Wine
- Farmer’s Market naval orange cut into wedges for dessert
Bon appetite!
Lemony Chicken with Capers and Kalamata Olives
- 2 boneless organic chicken breasts, halved
- 1 1/2 tsp sea salt
- 1/2 cup fresh lemon juice (I use Meyer lemons)
- 1 cup halved and thinly sliced red onion
- 1 1/2 cups fresh orange juice
- 3 Tbs extra virgin olive oil
- 2 tsp dried oregano
- 2 Tbs thinly sliced garlic
- 1 Tbs capers, rinsed
- 1/2 cup pitted kalamata olives, halved lengthwise
From One Bite at a Time by Rebecca Katz. This recipe makes delicious leftovers for dinner or lunch the next day.
Preheat oven to 375 F.
Marinate the chicken breasts with 1 teaspoon salt and 1/4 cup of the lemon juice for a minimum of 30 min optimum and up to two hours for a spa treatment. Rinse the chicken and pat dry. Sprinkle each chicken piece with 1/4 teaspoon salt.
Spread the onions in the bottom of a shallow glass baking dish. Add the orange juice and place the chicken breasts on top of the onions.
Whisk together the remaining 1/4 cup lemon juice, the olive oil, and oregano. Drizzle over the chicken. Sprinkle the garlic and capers over the chicken. Add the olives to the pan juice (don’t put them on top, or they will leave their mark!). Bake, uncovered, until the juice of the chicken runs clear, about 30 min, or until an instant red meat thermometer reads 160 F.
Transfer the chicken to a serving platter with the pan juices, olives, and capers.
Quinoa
- 1 cup Quinoa
- 2 cups chicken broth (or 2 cups water with 1 cube vegetable or chicken bullion)
Measure and rinse (2-3 times) quinoa. Add chicken broth and bring to a boil. Reduce heat and simmer covered for 15-20 minutes. Let sit 5 min, fluff with a fork and serve.
Sauteed Broccolini
- 1.5-2 lbs Broccolini
- 1-2 Tbs Olive oil
- 1/4 tsp Salt & herb mixture (I love the Tuscan Salt Coastal Goods from Whole Foods)
- 2 cloves Garlic pressed or minced
- 2-4 Tbs water or chicken broth
I throw this together on the fly so quantities and times are estimated.
Rinse broccolini and trim ends. Heat olive oil in large sautee pan over med/high heat. Stir in broccolini for about 1 min. Add salt and herb mixture, sautee for 30 seconds. Stir in garlic, sautee for 30 sec more. Add broth, cover, and reduce heat. Allow to steam/simmer for about 3 min or until slightly tender (not soft).
