This chicken recipe is one of my go-to quick dinner recipes when I’m in a pinch to put dinner on the table. It’s been one of my favorites for several years and it just so happens it’s Paleo friendly….even better! I’m surprised I’ve never shared it on the blog either. Shame on me! Well, I’m happy to be sharing it with you today. This chicken pairs well with so many things, like roasted asparagus or a side salad. For today’s recipe I paired it with a Beet, Carrot & Apple Salad I recently found in a issue of Better Homes and Gardens. The salad is a light and refreshing salad. I have to warn you if you aren’t a beet or a turnip fan I would recommend pairing the chicken with something else on the side. If you are a lover of beets and turnips….have fun making and eating this colorful salad! I hope you enjoy this chicken recipe as much as my family does.
Oh and don’t forget my friends the giveaway for Paleo People is going on and you have until Thursday at 12:00 pm EST. So enter away and you may be two of the winners. You don’t want to miss out and trying the Paleo People treats.
And stay tune because I’m very excited to be sharing a Halloween treat with you later this week. And guess what….it’s Paleo!! Are you excited? I’m super excited to be sharing it with you so come back later this week to see what I have in store.
Grilled Lemon Herb Rubbed Chicken
3 skinless, boneless chicken cutlets
5 teaspoons grated lemon rind (about 2 medium lemons)
1 1/2 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon pizza seasoning
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon water
2 garlic cloves, minced
1 lemon wedge
Heat grill pan over medium high heat.
Combine lemon rind through minced garlic; rub mixture over both sides of chicken cutlets. Place chicken in grill pan and grill 3 to 4 minutes on each side or until chicken is done. Remove from heat. Squeeze lemon wedge over each chicken cutlet.
Serve with side of choice or Beet, Carrot & Apple Salad (see recipe below)
Beet, Carrot & Apple Salad
Zest and juice of 1 orange
Zest and juice of 1 lime
2 tablespoons cider vinegar
2/3 cup extra-virgin olive oil
sea salt and fresh ground pepper
1 pound beets, peeled and cut in matchsticks
2 large carrots, peeled and cut in matchsticks
1 Granny Smith apple, cored, peeled, and cut in matchsticks
1 turnip, peeled and cut in matchsticks
1 bunch flat-leaf parsley, stems removed
In a large bowl combine orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil and season with salt and pepper to taste.
In the same bowl, layer beets, carrots, apple, and turnip. Season with additional salt and pepper to taste. Toss salad right before serving, and top with parsley leaves.
Makes about 8 1/2-cup servings.
Salad Recipe from Better Homes and Garden Magazine