Monday, July 30, 2012

Lemon Chicken With Fresh Parsley Sauce

1 lemon - zested, 1/2 juiced
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
1 1/2 pounds chicken breast tenders

1/2 bunch flat-leaf parsley (my shitty grocery store only had curly)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped shallot (about 1/2 shallot)
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice (other half of the lemon juiced)

For marinade, zest the entire lemon (yellow part only, about 1 tablespoon), and place zest in a large mixing bowl. Add 1/2 lemon juiced to bowl (don't worry if seeds are also added). Add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar; stir to combine. Add chicken tenders; stir to coat with marinade. Set aside to marinate for at least 15 minutes.

While the chicken marinates, make the sauce: Combine all sauce ingredients in a blender. Cover and blend on medium speed until smooth, about 20-30 seconds. Set sauce aside.

Using tongs, place marinated chicken on the grill; discard marinade. Cook about 4 minutes; flip the tenders and cook an additional 3-5 minutes or until cooked through.

Serve chicken over grain of choice (I used quinoa) and spoon sauce on top.

This was awesome. Super delicious and I'm very excited to have the leftovers tonight.

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