I was looking for something easy to make with chicken the other night and I came across Ina Garten’s Lemon Chicken recipe. I made a few small changes and the end result was a tasty, colorful meal that everyone will enjoy! Start this several hours ahead to marinate the chicken for best flavor.
Prepare the Chicken
3-4 chicken breasts, pounded to 1/4″ thin
2/3 cups olive oil
2/3 cups lemon juice (3 lemons)
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh thyme and or rosemary leaves, minced (I used lemon thyme) or 1/2 teaspoon dried herbs.
Whisk together the lemon juice, olive oil, salt, pepper and thyme. Combine with the breasts in a large zip lock bag or glass bowl and marinate in refrigerator for at least 1 hour or up to 6 hours. When ready to serve, grill the breasts then chill in refrigerator or serve at room temperature.
For The Salad
Sliced lemon chicken breasts into 1/2″ pieces
1/4 cup freshly squeezed lemon juice (1 large lemon)
1/4 olive oil
1 1/2-2 cups sugar snap peas, stems and strings removed
1 red bell pepper, cut into thin slices
1 yellow pepper , cut into thin slices
1/2 cup cherry tomatoes, halved
1 lemon, thinly sliced
1/4 teaspoon sea salt and 1/4 teaspoon fresh pepper
Combine all ingredients in a large bowl. Taste for seasoning and adjust if desired