The Recipe: Lemon-Dill Chicken is a recipe from this cookbook. The Roasted Broccoli and Cauliflower is my own improvisation.
The Food: Serve this with two boxes of 5-minute Parmesan Couscous for a complete meal. Also makes wonderful leftovers.
What You Need:
about 1-2 C each of chopped broccoli and cauliflower
olive oil
Season-All (or any seasoned salt)
1/4 C butter
1 package (about 1 lb) chicken tenderloins
1/2 C chicken broth or white wine
1/2 tsp dried dill weed
1 T lemon juice
1/4 tsp salt
Your Turn:
Chop some broccoli and cauliflower into small florets totaling about 3 cups.
Spread evenly on a cookie sheet.
Drizzle with olive oil and then sprinkle with Season-All.
Place on top rack in oven at 375.
Melt 1/4 C butter in a large skillet.
Add 1 lb raw chicken tenderloins and cook until lightly browned.
Mix 1/2 C chicken broth with 1/2 tsp dried dill, 1 T lemon juice, and 1/4 tsp salt. Pour over chicken. Heat to boiling. Reduce heat and simmer, covered, for 10-15 minutes, turning once or twice so that both sides get golden brown. I like mine to be almost crispy on the outsides.
Check on your vegetables in the oven. Stir them gently with a wooden spoon. Push on a piece or two with the spoon. They should be softening.
Turn the heat down on your chicken. It's probably almost done.
Prepare your couscous according to the package instructions.
When the vegetables are done, remove them from the oven and serve with chicken and couscous.
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