Lemon Chicken Piccata Over Spaghetti Squash and Broccoli

2 09 2014

I originally made this lemon chicken piccata over the weekend for a bachelorette party, to go along with the spaghetti aglio e olio with marinated tomatoes I shared yesterday. But tonight, I served some of the leftover chicken and sauce over spaghetti squash and roasted broccoli to make a new meal. Below I show how to make this new meal all at once though.

The piccata recipe originated from Giada De Laurentiis, which my Mama adapted and gave to me. I have since slightly altered my Ma’s version. Thanks ladies! My twist is to kick up the flavor and lemon taste in this chicken by seasoning and adding lemon zest to it the night before I’m going to serve it.

Lemon Chicken Piccata Over Spaghetti Squash and Broccoli

The following serves 2 (compliments of This Girl’s Gotta Eat with inspiration from This Girl’s Mama and Giada De Laurentiis):

  • 4 boneless, skinless chicken breasts thinly sliced – if you can’t find them packaged this way in your local grocery store (which will save you time), use 2 large breasts and sliced them horizontally in half and then pound them thin
  • Kosher salt
  • Ground pepper
  • Lemon zest
  • Whole wheat flour
  • Unsalted butter
  • Extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup low-sodium, reduced-fat chicken broth
  • 1/4 cup capers, rinsed
  • 1/3 cup chopped fresh parsley
  • 1 small spaghetti squash
  • 1 head broccoli, chopped into florets
  • Grated parmesan or romano cheese

Season the chicken the night before you want to serve it with salt, pepper and lemon zest to taste on both sides. Store covered in the fridge.

When you’re ready to make dinner, preheat oven to 400. Poke small holes all over the spaghetti squash with a knife or fork. Place on a baking sheet and roast until tender, 45 minutes to an hour. Remove from the oven and set aside until cool enough to handle.

While the squash cools, toss the broccoli florets with a little olive oil and just a little salt on a baking sheet. Roast at 400 degrees in the oven for 10-15 minutes.

Meanwhile, heat 1-2 Tbsp of butter and 1-2 Tbsp olive oil in a large skillet over medium high heat. Dredge the seasoned chicken in a little bit of flour, shaking off the excess. When the butter and oil are melted and start to sizzle, add the chicken. Cook the chicken for about 3 minutes or so until it begins to brown. Flip it over and cook another 3 minutes until the other side is browned. When nicely browned, remove from the pan to a plate and set aside.

Deglaze the hot skillet with the lemon juice, scrapping up any brown bits that may have formed. Next add the chicken broth and the capers. Bring to a boil. Return the chicken to the skillet and simmer for 5 minutes. Remove the chicken to a platter. You can either plate the sauce as is, or if you want it a little richer, add another Tbsp or so of cold butter to the pan and whisk to combine. Remove sauce from heat.

Cut the cooled squash in half and discard the seeds. Using a fork, scrape the flesh out of the skin of the squash over a bowl. Discard the leftover skin. Toss the squash with just a little olive oil and a pinch of salt.

To serve, divide the spaghetti squash and broccoli among plates. Nestle chicken in the middle and top with sauce. Garnish with a good helping of chopped parsley and serve with parmesan or romano cheese.





Leek and Carrot Rice Pilaf

1 08 2014

Here’s a great rice pilaf recipe for a quick weeknight side dish. I like using whole wheat orzo and brown rice for a healthier starch. This is also versatile, you can easily swap out the leek and carrot for other veggies you have on hand.

Leek and Carrot Rice Pilaf

The following serves 4 (adapted from Rachael Ray):

  • 2 Tbsp olive oil
  • 1/4 – 1/2 cup chopped onion or shallot
  • 1/2 cup whole wheat orzo
  • 2 garlic cloves, minced
  • 1 leek, white and green parts, chopped
  • 4 small carrots, peeled and chopped
  • Salt and pepper to taste
  • 1 and 1/4 cups brown rice
  • 3 and 1/2 cups low-sodium chicken stock
  • 1 lemon zested, and some of the lemon juice
  • Parsley, chopped for garnish

Heat oil in a large skillet over medium heat. Add onion and saute a few minutes. Add orzo and toast, stirring occasionally, until deep brown and beginning to smell nutty. Add garlic, leeks and carrots and saute a few minutes until they begin to soften. Season with salt and pepper to taste. Next, add 1/2 cup of the chicken stock and cook until the stock evaporates.

Next add the rice, the remaining 3 cups of stock and the lemon zest. Bring to a boil, reduce to simmer and cover. Cook 15 – 20 minutes covered and on low, until rice is tender and liquid is almost evaporated. Remove lid, stir and season with more salt if needed. Garnish with a squeeze of lemon juice and chopped parsley.

Serve alongside a protein of your choice. Pictured here is grilled quartered chicken.





Green Onion Brats With Red Orzo, Roasted Beets and Greens

1 07 2014

This is a gorgeous dinner, made with Fresh Fork Market beets, brats and snow peas! Once again, belonging to a CSA is forcing me to use new veggies, as I’ve never worked with fresh beets. I’ve not been a huge fan, but having to get creative with them and making a super tasty meal like this, I think I may be coming around!

Green Onion Brats With Red Orzo, Roasted Beets and Greens

The following serves 4 (compliments of This Girl’s Gotta Eat and Food Blogga):

  • 1 bunch of red beets and leaves, stems removed
  • 4 green onion bratwurst, or plain brats
  • 1 quart snow peas, ends snapped
  • 1 cup whole wheat orzo
  • 1 shallot, sliced
  • Extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • Zest and juice from one small lemon
  • Chopped parsley
  • Reduced-fat crumbled feta cheese
  • Toasted pine nuts
  • Green onions, chopped

Preheat oven to 400.

Separate the leaves from the beets. Wash and dry the beets. Place them on a large piece of foil, drizzle with a little olive oil and wrap tightly. Roast on a baking sheet for 50-60 minutes, or until tender when pierced with a fork. Remove from the oven and cool. Rub off skins and cut into small pieces. If you think you have too many beets, save some stored in the fridge and use in a smoothie.

Add some water to a large skillet. Add the brats, cover and cook over medium-high heat until plump and partially cooked. Remove brats from the water and pat to dry. Preheat grill to medium-high, add the brats and grill to finish cooking through and to get a char on the outside. Remove from the grill and allow to rest a few minutes.

Meanwhile, wash and dry the beet leaves, removing any large stems. In a large skillet over medium-high, heat 1 Tbsp of olive oil and add shallots. Saute for a few minutes until shallots soften. Add beet greens and saute until softened, about 5 minutes. Season with salt to taste and turn heat down to low.

Bring a medium pot of water to boil. Add the snow peas and blanch for 2 minutes. Using a spider or small mesh strainer, transfer the snow peas to the skillet with the beet leaves.

Using the same water you used to blanch the snow peas, cook the orzo. Season water with salt and add orzo. Cook according to package directions until al dente. Drain and add orzo to the skillet with the beet leaves and snow peas.

Whisk the vinegar, lemon zest and juice and parsley with 2 Tbsp olive oil. Season with a pinch of salt and pepper. Add the dressing to the orzo and greens, toss to combine. Finally, gently mix in the roasted beets.

To serve, dish out the orzo, top with feta, some pine nuts and green onions to garnish. Place grilled brats on top and enjoy.





Grilled Chicken With Sun-Dried Tomato and Olive Tapenade

25 06 2014

This Mediterranean dinner is quick and oh so tasty! Get creative with finishing simple grilled chicken, like thinking outside the traditional sauce. Try something rustic like tapenade!

Grilled Chicken With Sun-Dried Tomato and Olive Tapenade

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 large boneless, skinless chicken breasts
  • Salt to taste
  • Garlic powder to taste
  • 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped (oil reserved)
  • 1/4 cup sun-dried tomato oil
  • 1/2 cup kalamata olives, roughly chopped
  • 2 garlic scapes, chopped
  • 2 Tbsp green onions, chopped
  • 4 large basil leaves, finely chopped
  • Zest and juice of half a lemon
  • 1 head broccoli, cut into florets
  • Pinch red pepper flakes
  • Parmesan cheese, grated
  • Fresh parsley, chopped
  • Crumbled reduced-fat feta cheese

Preheat oven to 400.

In a small bowl, combine the sun-dried tomatoes, olives, garlic scapes, green onions, basil, 2 Tbsp oil, lemon zest, and lemon juice. Season with a little pinch of salt and pinch red pepper flakes. Cover and store in the fridge 30 minutes to an hour, or until ready to use.

In a large bowl, toss broccoli with 1 Tbsp of the sun-dried tomato oil, salt to taste, pinch red pepper flakes and some parmesan cheese. Spread out in a single layer on a non-stick pan sprayed with non-stick spray. Roast for 15 minutes, or until beginning to brown, rotating half way through.

Preheat grill to high.

Season chicken with 1 Tbsp of the sun-dried tomato oil, pepper and garlic powder to taste and just a little salt (don’t over salt as the tapenade will be salty). Grill on high heat until cooked through and juices run clear, 6-8 minutes per side. Remove and top with a little of the tapenade and tent with foil to rest.

Serve chicken topped with more of the sun-dried tomato and olive tapenade, garnished with feta. Enjoy with roasted broccoli.





Grilled Fish With Lemon, Basil and Garlic

3 06 2014

This technique of grilling fish on top of lemon slices is brilliant, and is my new favorite way of cooking fish! The citrus helps flavor the fish, but more importantly it prevents it from sticking to the grill. Flavorful, smoky fish that’s done fast – that’s my kind of summer supper!

Grilled Fish With Lemon, Basil and Garlic

The following serves 2 (adapted from Martha Stewart):

  • 2 boneless, skinless white fish filets, really you could use whatever fish you’d like, your cooking time will just vary
  • 1-2 lemons, sliced thick
  • Fresh basil leaves
  • 4-6 garlic cloves, smashed
  • Olive oil
  • Kosher salt

Preheat grill to low heat.

You don’t have to use a grill pan if you don’t have one, I just thought it was easier for transporting these stacks. Spray the grill pan with non-stick spray.

Each piece of fish will use 3 thick slices of lemon. Place 2 slices of lemon per fish on the grill pan and top the lemon with a layer of basil leaves, using however many you need to cover the lemon slices. Next, add 2-3 smashed garlic cloves on top of the basil. Top the lemon, basil and garlic with a piece of fish. Drizzle the fish with a little olive oil. Season lightly with salt to taste, and top each piece of fish with another slice of lemon.

Grill covered for about 10-12 minutes (do not turn), or until fish has turned opaque and begins to flake.

Serve with more lemon slices and roasted or steamed veggies.





Chicken and Tuscan Zucchini Sauce With Lemon Kale Salad

6 03 2014

This is my 300th recipe! To commemorate this post I’m sharing a delicious, rustic Tuscan supper, which I had on my mind all day. 🙂

The idea for this simple one-pot dinner is based loosely off a pasta dish from Rachel Ray. To continue the Tuscan theme, and to round out the meal – serve this with a simple kale salad.

Here’s to the next 300 recipes…mangia!

Chicken and Tuscan Zucchini Sauce With Lemon Kale Salad

Chicken and Tuscan Zucchini Sauce With Lemon Kale Salad

The following serves 2 (compliments of This Girl’s Gotta Eat, with inspiration from Rachel Ray):

  • 2 large (or 4 small) skinless, boneless chicken breasts
  • Salt and pepper to taste
  • 2 Tbsp extra-virgin olive oil
  • 2 small zucchini, chopped
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 Tbsp dried rosemary
  • 1 Tbsp tomato paste
  • 1/2 cup dry red wine
  • Few leaves fresh basil, chopped
  • Kale, stemmed and chopped
  • Lemon
  • Crusty multigrain bread

Heat a Tbsp of oil in a dutch oven over medium-high heat. Season chicken with salt and pepper to taste and add to the pot to saute. Brown chicken, a few minutes per side. Remove chicken to a plate and set aside.

Add another Tbsp of oil to the same dutch oven and add the zucchini, and lightly brown a few minutes (untouched). Then add the onion, garlic, red pepper flakes and rosemary. Season with salt and pepper to taste and cook 2-3 minutes. Add the tomato paste, stirring for 1 minute to heat through. Add the wine and basil and simmer over low heat 5 more minutes. Nestle the chicken back in the sauce and cook for another 5 minutes, turning once, ensuring chicken is cooked through.

For a simple kale salad….toss a few leaves of stemmed and chopped kale with olive oil, lemon juice and salt and pepper to taste. Mix/massage well with your hands, and allow the kale to sit in the dressing for a few minutes to tenderize before serving.

Divide chicken among plates, top with zucchini sauce and serve with crusty bread. Enjoy with the kale salad.





Falafel-Crusted Chicken With Hummus Slaw

4 02 2014

This tangy and crunchy, low-cal mediterranean supper is quite tasty and comes together pretty fast…perfect refueling food after a good workout! Also a great use for that little bit of hummus you have waiting to get used up in your fridge. 🙂

Falafel-Crusted Chicken With Hummus Slaw

Falafel-Crusted Chicken With Hummus Slaw

The following serves 2-3 (adapted from Food Network Magazine):

  • Cooking spray
  • 3 skinless, boneless chicken breasts (about 1 and 1/4 lbs), sliced into 1/4-inch-thick strips
  • Extra-virgin olive oil
  • 1 packet/box of falafel mix
  • 6 Tbsp hummus (I use homemade: https://thisgirlsgottaeat.wordpress.com/2011/07/08/aladdins-inspired-hummos/)
  • Zest and juice of 1 lemon
  • 1/2 tsp Sriracha (chile sauce)
  • 12 oz bag shredded broccoli slaw (you could also use coleslaw)
  • 1 cup chopped fresh parsley
  • Kosher salt
  • Whole grain naan, sliced

Preheat oven to 425. Set a cooling rack on a rimmed baking sheet and coat with cooking spray.

Toss the chicken with some olive oil in a large bowl (just enough to coat the chicken), then add the falafel mix and toss to coat (again, just enough mix to coat the chicken well). Arrange chicken on top of the rack and bake until golden and cooked through, about 15-20 minutes. While the chicken is baking, warm the naan slices in the oven for a few minutes as well.

Meanwhile, mix the hummus, lemon zest and juice, chile sauce and 3 Tbsp water in a large bowl. Remove 2 Tbsp of the hummus sauce and reserve. Add the broccoli slaw mix and parsley to the remaining hummus sauce and toss. Season with salt to taste.

Divide the chicken among plates and drizzle with the reserved hummus sauce. Serve along with slaw and warmed naan.