Yes, this chicken dish I am about to share is a new fav, hopefully you will love it too.
I know chicken can be so boring, but this one may just make your taste buds happy.
Its actually a Giada De Laurentis recipe that I have been adding and subtracting from -
http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-cumin-chicken-recipe/index.html
I have made a lot of her recipes over the ast few years but this one is by far one of the best.
I have made both the chicken and the pesto for a an Easter dinner and everyone loved it. The pesto was a great spring flavor with the added mint, spinach and I substituted pistachios instead of walnuts (they make me sick). The last few times I have only made the chicken. Its so simple to make the marinade the morning of, if making for dinner, and let the chicken marinade all day.I do recommend adding 1/2 the salt, otherwise it does taste a bit salty for me.
You can of course grill it indoors or on a outdoor bbq.
The flavors lend themselves to a Mediterranean type dish so you could serve with pita and hummus. Or mix the pesto with pasta or spaghetti squash to serve along with the chicken. I have also served it with a quinoa salad with veggies and herbs:
Ingredients:
1 cup uncooked quinoa2 cups water1/4 cup red onion, diced
1/2 - 3/4 lemon, squeezed
1 tbsp extra virgin olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
salt and fresh pepper, to taste
Enjoy!
I know chicken can be so boring, but this one may just make your taste buds happy.
Its actually a Giada De Laurentis recipe that I have been adding and subtracting from -
http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-cumin-chicken-recipe/index.html
I have made a lot of her recipes over the ast few years but this one is by far one of the best.
I have made both the chicken and the pesto for a an Easter dinner and everyone loved it. The pesto was a great spring flavor with the added mint, spinach and I substituted pistachios instead of walnuts (they make me sick). The last few times I have only made the chicken. Its so simple to make the marinade the morning of, if making for dinner, and let the chicken marinade all day.I do recommend adding 1/2 the salt, otherwise it does taste a bit salty for me.You can of course grill it indoors or on a outdoor bbq.
The flavors lend themselves to a Mediterranean type dish so you could serve with pita and hummus. Or mix the pesto with pasta or spaghetti squash to serve along with the chicken. I have also served it with a quinoa salad with veggies and herbs:
Ingredients:
1 cup uncooked quinoa2 cups water1/4 cup red onion, diced
1/2 - 3/4 lemon, squeezed
1 tbsp extra virgin olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
salt and fresh pepper, to taste
Enjoy!
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