Fresh lemon juice brightens the whole dish. We use rotisserie chicken (or any cooked chicken if you happen to have some that needs to be used up) for a fast and fuss-free dinner. It's similar in ingredients and technique, but I wanted something that would work as a main course. My Creamy Garlic Spinach Orzo recipe gave me the idea for this one. If you don't have an Italian spice blend in your cupboard, use any combination of oregano, basil, parsley, thyme, and rosemary.This lemon chicken orzo recipe is creamy, comforting, made in one pot (for fewer dishes!), and comes together in about 30 minutes. If using garlic powder, ⅛ teaspoon can stand in for one clove.
#Lemon chicken free#
If you don't have garlic on hand, feel free to use minced dried garlic, a dehydrated garlic that's a quick-cook’s best friend! Substitute ½ teaspoon minced dried garlic (sometimes called garlic flakes) for one clove. To serve, arrange the chicken on individual plates and top with a dollop of basil-avocado cream. Combine all ingredients in a blender or food processor and process until smooth and creamy. Cook for 5 to 7 minutes per side, or until cooked through and still moist (a meat thermometer should register 165 F for all cuts of chicken).ĥ. Remove chicken from marinade (discard the marinade) and place on the hot pan or grill. When ready to cook, coat an outdoor grill, grill pan, or skillet with olive oil and preheat to medium-high.Ĥ. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.ģ. Seal the bag and turn to coat, pressing the marinade into the meat.Ģ. Place chicken in a large freezer bag along with olive oil, lemon juice, Italian seasoning, garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
#Lemon chicken plus#
4 boneless skinless chicken breast halves, or 8 thighs, or 8-10 chicken tenders (about 1 ¼pounds total).You can marinate the chicken for up to four hours, but when 30 minutes is all I have time for, it's still absolutely scrumptious. Summer-Proof Lemon Chicken with Basil-Avocado Creamįast, forgiving and easily adaptable, this recipe makes use of what's likely already in your pantry. There are many options for serving, but my favorite way to enjoy this dish is alongside fluffy wild rice and a handful of arugula drizzled with olive oil and lemon. When it comes to the garlic, fresh and dried achieve the same spectacular result. Swap Italian seasoning for whatever herbs you have in your spice rack. Oregano, basil, parsley, thyme, and rosemary would all be excellent choices, as they are all included in Italian blends. Chicken breasts, thighs, or tenders are interchangeable. This recipe is also flexible, so you can adjust it to suit your family’s taste or to what you already have on hand. The satiny, basil-avocado cream sauce uses many of the same ingredients and comes together in seconds. Not only do the resulting flavors pair well, but they enhance each other for a tangy, garlicky restaurant-quality dish. This requires minimal effort, as the chicken cooks quickly (and no need to turn on the oven!). Why this recipe is perfect - and flexible - for summer dinnersĬhicken is slathered with lemon, garlic, and herbs and then pan-seared to caramelized perfection. In the recipe that follows, there are very few ingredients, and many pull double duty in both the marinade and the dressing. Summer recipes are meant to be no-fuss, which means the ingredient list should be small. The good news is, it’s easy to whip up a wholesome, delicious, cooling meal that’s just as simple as tossing together a salad, but way more satisfying. View Gallery: Get the recipe for lemon seared chicken with basil avocado creamĪfter an especially warm day, it’s nice to sit down to a meal that’s as easy as it is refreshing. Salads often come to mind when we think of light, beat-the-heat meals, but a bowl of greens (even if it’s robust) can be lackluster and unsatisfying if it’s not packed with enough protein, nutrients and fiber.
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