Lemon-Rosemary Roasted Chicken Breasts

I don’t usually do a lot of cooking on the weekdays.  I usually try out new recipes on the weekends when I have more time and have had a chance to pick out a new recipe, and do the grocery shopping for it, etc.  However, this week my uncle and cousin are staying with us while their house is undergoing some renovations.  So obviously when company is over (even though it’s family), it’s time to pull out the stops and cook a real, hearty meal.  This recipe definitely fits the bill.  It’s a great one-dish meal that’s mostly hands-off, leaving plenty of time for other things.  This is also something you’ll want extra of since it’s great as leftovers too, or would be easily turned into a soup.

This is easily customizable with the vegetables you have on hand.  I think sweet potatoes would be delicious in this, celery would also be good and add some green.  Mix it up, just make sure that your vegetables are roughly the same size so they cook evenly.

My cousin, Naomi, also discovered that she likes parsnips by eating this dish!  So it’s a great way to introduce new vegetables!  It’s always a thrill for me when someone discovers that they like something new!

Lemon-Rosemary Roasted Chicken Breasts with Roasted VegetablesLemon-Rosemary Roasted Chicken with Roasted Vegetables (A Seat at the Table)

Serves 8

  • 1 acorn squash, seeded and cut in 1 1/2″ chunks (I left the skin on and it was soft enough to eat)
  • 5 small new potatoes, quartered
  • 6 parsnips, cut in 1 1/2″ chunks
  • 6 carrots, cut in 1″ chunks
  • 2 red onions, cut into large segments
  • 4 large chicken breasts
  • salt and pepper
  • olive oil
  • 1 tsp rosemary
  • 2 lemons, thinly sliced
  • 1 cup chicken stock (optional)

Preheat oven to 400°F.  Grease the bottom of a large roasting pan with cooking spray.

Spread vegetables over the bottom of the pan.  Drizzle with olive oil and just a sprinkle of kosher salt.  Top with chicken breasts.  Drizzle chicken breasts with olive oil and season generously with salt and pepper.  Flip breasts over and season the other side with salt, pepper, and rosemary.  Top chicken with lemon slices and squeeze a little lemon juice over the chicken.Lemon-Rosemary Roasted Chicken Breasts (A Seat at the Table)

Roast the chicken for about 45 minutes.  Check to see how things are cooking, if vegetables seem to be drying out, add chicken stock.  Continue to cook until chicken is cooked through.  This took about 1 1/2 hours for me, but they were some awfully big chicken breasts.

Grilled Lemon Chicken Skewers

This is the perfect summer entree.  The fresh lemon flavors make this bright and summery!  You can cook this on the grill or use a grill pan to get that nice smokey grill flavor.  The lemon and spring onions add a complexity to the chicken that really elevates this from just another boring chicken dish.  I think red onion would be great too if you have some on hand.  Grilling the onion brings out the sweetness, which contrasts nicely with the tart lemon.  This will definitely become a summer staple!

I served this with bruschetta, grilled bell peppers and zucchini, and Israeli couscous with scallions and chopped dried apricots.  This would also be great with a large salad, served with rice (and beans), or could easily be served with simple crudites with dips like hummus or a Greek yogurt dip.

Grilled Lemon Chicken SkewersGrilled Lemon Chicken Skewers (A Seat at the Table)

Makes about 8-10 skewers

Adapted from Foodie Crush

  • 1 pkg chicken tenders, about 1 1/2 lbs
  • 4 lemons
  • 5 cloves garlic, minced
  • 1 Tbsp dired oregano
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 bunch scallions, cut into 1 inch pieces

Cut chicken tenders into thirds and set aside.  In a large bowl, add the zest and juice of two lemons.  Whisk in the garlic, oregano, olive oil, salt and pepper.  Add the chicken and place in the fridge for about 30 minutes (no longer than an hour).

Before grilling, soak wooden skewers for about 10 minutes prior.  While the skewers are soaking, thinly slice the last 2 lemons into rounds, then slice the rounds in half.  Once the skewers are ready, thread a folded slice of lemon, then chicken, then about 3 pieces of scallion onto the skewer, repeating two or three times.

Heat the grill and spray with non-stick cooking spray.  Once the grill is hot (medium-high heat if using a grill pan), cook the skewers for about 10 minutes, rotating every 3-4 minutes, until cooked through.

Basil Chicken Salad

Time for another chicken salad variation!  This is a refreshing summery version.  By adding Greek yogurt instead of just mayonnaise, you have lighter version full of good for your protein and calcium.  The basil adds a great fresh taste that feels totally refreshing.  This comes together quickly and stores well in the fridge for at least a week.  Use this to top a salad, to stuff a tomato, serve it on crackers, or on top of bread, just make sure you try it.  It’s definitely a keeper!

Basil Chicken SaladBasil Chicken Salad (A Seat at the Table)

Serves 4-6

  • 1 1/2 lbs chicken breast
  • 1/3 cup plain nonfat Greek yogurt
  • 2 Tbsp mayonnaise
  • 1 large carrot, diced
  • 1 red bell pepper, diced
  • 1/4 cup fresh basil, julienned  (a small handful of leaves)
  • salt and pepper, to taste

Preheat oven to 350°F.  Grease a large sheet pan with cooking spray.  Spread chicken in a single layer and season with kosher salt and pepper.  Cook for about 30 minutes, until cooked through.  Allow chicken to cool while you prepare the other ingredients.  Combine all ingredients in a large bowl and serve.

Blue Cheese Chicken Salad with Grapes

This is a wonderful chicken salad.  The blue cheese adds a wonderful richness that’s contrasted nicely with the tart, freshness of grapes.  This is definitely a dressed up chicken salad, perfect for serving to guests, or classing up your own salad.  I love this served over lettuce and tomatoes, but it would also be great for a sandwich.

Blue Cheese Chicken Salad with GrapesBlue Cheese Chicken Salad with Grapes (A Seat at the Table)

Serves 4-6

Adapted from Food & Wine

  • 1 1/2 lbs chicken breast
  • 1/3 cup plain nonfat Greek yogurt
  • 2 Tbsp mayonnaise
  • 1 large carrot, diced
  • 1 red bell pepper, diced
  • 2-4 Tbsp crumbled blue cheese, to taste
  • 1/2 cup green grapes, halved
  • salt and pepper, to taste

Preheat oven to 350°F.  Grease a large sheet pan with cooking spray.  Spread chicken in a single layer and season with kosher salt and pepper.  Cook for about 30 minutes, until cooked through.  Allow chicken to cool while you prepare the other ingredients.  Combine all ingredients in a large bowl and serve.

Grilled Ginger-Sesame Chicken Salad

So I’m trying to get more creative with my salads.  And this is definitely going to be filed under filling, delicious, interesting salads.  This is a great summer salad, full of fresh, strong flavors.  The marinade is wonderful on the chicken, and then it’s very easily transformed into a dressing for the salad.  If you’re looking for a new, interesting salad, you’ll definitely want to give this one try.  I made this on a grill pan, but it’ll be great for outdoor summer barbecues too!

Grilled Ginger-Sesame Chicken SaladGrilled Ginger-Sesame Chicken Salad (A Seat at the Table)

Serves 4-6

Adapted from Menu Musings

Marinade/dressing:

  • 1/4 cup soy sauce
  • 1/4 cup canola oil
  • 3 Tbsp minced fresh ginger
  • 2 Tbsp hoisin sauce
  • 1 Tbsp sesame oil
  • 1 tsp sriracha sauce
  • 1 tsp kosher salt
  • 1 pkg chicken tenders, or two large chicken breasts cut into strips
  • 1/4 cup red wine vinegar
  • 3 scallions, thinly sliced

Salad:

  • 1 lb Napa cabbage (1/2 a large head), thinly chopped
  • 2 carrots, grated
  • 3 scallions, thinly sliced
  • 1/2 cucumber, chopped
  • 1 bunch cilantro, chopped
  • 2 tsp white toasted sesame seeds
  • 2 tsp black toasted sesame seeds

In a measuring cup, whisk together the soy sauce, canola oil, ginger, hoisin sauce, sesame oil, sriracha, and salt.  Add the chicken to a large ziploc bag, then add in 3 Tbsp of the marinade.  Seal the bag and allow to marinade for at least 30 minutes. Add red wine vinegar and scallions to the remaining marinade and set aside.

While the chicken is marinating, prepare the salad ingredients, and toss together in a large bowl.

Grill the chicken for about 4-5 minutes on each side, until cooked through.  Slice the chicken, and place on top of the salad.  Dress the salad, and serve.

Slow Cooker Jerk Chicken

I’m trying to use my slow cooker more, so when I saw this recipe I thought I’d give it a try.  I had to make a few substitutions based on what I had on hand, but despite the change in the recipe, I was really pleased with the results.  Since I used chicken tenders instead of bone-in breasts and thighs, this cooked up really quickly.  But the chicken is super moist and has a great sauce.  Don’t be afraid of the jalapeño, the sauce is tangy, and flavorful with just the tiniest bit of heat.  If you want it spicy, leave the seeds in the jalapeño or use habanero chiles as the original recipe calls for.

I served this on a salad with romaine and spinach, mango, avocado and red pepper.  The sweet mango and creamy avocado are awesome compliments and the combo would be great in a wrap as well.  Make sure you add the cilantro and fresh lime juice, it adds a great fresh flavor and really brings out all the flavors in the chicken.

Slow Cooker Jerk ChickenSlow Cooker Jerk Chicken

Serves 4

Adapted from Bakers Royale

  • 2 large shallots, chopped
  • 1/4 cup canola oil
  • 1 jalapeño, chopped
  • 1 inch fresh ginger, peeled and minced (easier if it’s frozen)
  • 1 1/2 tsp molasses
  • 3 garlic cloves, minced
  • 1 Tbsp dried thyme
  • 2 tsp allspice
  • 1/4 tsp cardamom
  • 1 tsp coarse salt
  • 2 1/2 lbs chicken tenders
  • cilantro and lime for serving

Combine the shallots, oil, jalapeño, ginger, molasses, garlic, thyme, allspice, cardamom and salt in a blender and blend until smooth.  Pour about 1/3 in the bottom of your slow cooker, place a layer of chicken tenders on top, add more sauce and then the remaining tenders, top with the rest of the sauce.  Cook on low for about 1 to 2 hours, or until chicken is cooked through.  Serve with chopped cilantro and lime.

Burmese Spiced Yogurt Chicken

This chicken is awesome.  It’s super flavorful, easy to whip together, and oh so yummy!  It reminds me a little of the Island Lime and Coconut Chicken I’ve made in the past, but the yogurt in this adds a great slightly tangy taste.  You can throw this in a ziploc bag (double bag, just to be safe) and let it marinade overnight, or make it in the morning and you’ll have an awesome dinner.  I served this with some whole wheat Israeli couscous, but rice, quinoa, roasted or mashed potatoes would all be good options as well.

Burmese Spiced Yogurt ChickenBurmese Spiced Yogurt Chicken

Serves 6-8

Adapted from Girl Cooks World

  • 6 boneless, skinless chicken thighs (about 2 lbs),
  • 3/4 cup Greek yogurt
  • 3 garlic cloves, minced
  • 1 1/2 tsp minced fresh ginger
  • 1 tsp salt
  • 3/4 tsp turmeric
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground cardamom

Double bag a large ziploc, and place all ingredients inside.  Seal and smoosh (technical term) around to mix all ingredients.  Refrigerate for at least 6 hours.

Preheat oven to 350°F.  Pour chicken/marinade into a 9×13″ pan and bake for about 30 minutes, or until cooked through.

Moroccan Chicken with Couscous

I was super pleased with how this chicken came out.  It’s moist, super flavorful, and warming.  This was my first time using a Moroccan spice mix called ras el hanout which I found at the Giant and picked up because I’ve started seeing it in some recipe browsing.  I really liked it.  It adds a ton of flavor and a little heat.  Paired with the apricots in this recipe and this chicken is anything but boring.

Moroccan Chicken with CouscousMoroccan Chicken with Couscous

Serves 4

Adapted from Cooking Light magazine (November 2010: Spicy Moroccan Chickpeas)

  • 1/4 cup extra virgin olive oil
  • 3 large garlic cloves, peeled
  • 1 large red onion, thinly sliced
  • 3 large carrots, diced
  • 1 Tbsp ras el hanout (or garam masala)
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 (3″) piece cinnamon stick
  • 1 lb chicken tenders, cut in bite size pieces
  • 1 lemon, zested and juiced
  • 1/2 cup dried apricots, sliced
  • 3 cups water or chicken stock
  • 2 cups couscous
  • 1/2 cup golden raisins
  • 1/2 cup cilantro, chopped

In a large skillet, heat oil over medium-high heat.  Add garlic and cook for a minute or two until garlic begins to turn brown.  Remove garlic from pan and discard.  Add onion and sauté until tender, add carrots and cook until beginning to soften.  Add ras el hanout, salt, pepper, red pepper flakes, cinnamon, and cook for a minute.  Add chicken and toss to coat, cook for about 5 minutes until chicken is browned.  Add lemon zest and lemon juice and dried apricots.  Cover with a lid and allow to cook over low heat for about 10 minutes.

Meanwhile, bring water to a boil in a sauce pan.  Once water is boiling, turn off the heat.  Add couscous to the pot and cover with a lid.  Let stand for 5 minutes and then add raisins and fluff with a fork.

Serve couscous and top with chicken, then garnish with fresh cilantro.

Curry Chicken Salad

I made this recently for my dad’s retreat.  It’s a great make ahead meal and combines some great surprising flavors.  This is another recipe from a woman who used to go to my church.  Further proof  that church ladies know good food, see here and here for the other proof.

Curry Chicken Salad

Serves 6-8

  • 6 chicken breasts
  • salt and pepper
  • 4 cups grapes, sliced in half
  • 1 lb cashews, toasted
  • 1 cup shredded coconut
  • 6 spring onions, chopped
  • 3/4 cup mayonnaise
  • 2-3 Tbsp curry powder, or to taste
  • salt to taste

Preheat oven to 350°F.

Season chicken breasts with salt and pepper and place on baking sheet.  Roast for 35-45 minutes, until cooked through.  Allow to cool and chop in to bite size pieces.  In a large bowl, combine all ingredients and mix well.  Chill for several hours.  Serve over salad or on bread or crackers.  (If not serving on the same day, add grapes and cashews shortly before serving so they don’t water down/get soggy.)

Basil Vinaigrette

A few weeks ago when Sister (I really do refer to her as “sister” in real life) and Chris were visiting we went to the beach and visited Dogfish Head Distillery and Pub.  I got a salad topped with a crab cake (which was delicious!), but the star of the meal was the basil vinaigrette.  It was so summery, fresh, fragrant and pretty!  I loved it!

While this dressing isn’t quite like the one from Dogfish Head, it’s still wonderfully fresh and delicious, and most importantly, easy.  This is also great drizzled on fresh tomatoes

Basil Vinaigrette

Makes about 1 cup

  • 1/3 cup pesto
  • 1 Tbsp white balsamic vinegar
  • 1 lemon zested
  • 1/2 lemon juiced (about 1 Tbsp)
  • 1/4 tsp pepper
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp water

Combine all ingredients in the bowl of a food processor and blend until well mixed.

I served this on a salad with chicken.  My tip for super moist chicken breasts is to drizzle a little olive oil on top, sprinkle with salt, pepper and any herbs you desire (rosemary is delicious).  Bake at 350°F for about 20 minutes until cooked through.  Enjoy!