.JPG)
I simply hate to throw away food – so I don’t! I’m constantly inventing new dishes to serve my family, using ingredients salvaged from the back of the fridge’s vegetable drawer (in this case the cauliflower, last piece of ginger and lonely lemon). If you have time in the morning, you can marinate the chicken and refrigerate until you are ready to cook. Serve with some rice, pasta or a bit of cooked polenta to make this a family favorite!
2 boneless, skinless, double chicken breasts, cut in half, 4 portions
¼ cup prepared teriyaki sauce
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1-inch piece fresh ginger, peeled and grated, about 1 tablespoon
2 tablespoons olive oil
1 medium white onion, peeled, halved and thinly sliced, about 1 cup
1 large green bell pepper, seeded, veins removed, thinly sliced, about 1 cup
1 medium head “golden” cauliflower cut into florets, about 3 cups
½ cup home made vegetable broth, or prepared low sodium vegetable broth
½ large lemon juiced, about 2 tablespoons
Zest of 1 medium lemon, about 2 teaspoons
Freshly ground pepper
Place the chicken into a shallow dish. Cover with teriyaki sauce. Stir in the garlic and ginger. Cover with plastic wrap and place in the refrigerator for at least 30 minutes and up to several hours.
Heat the olive oil in a skillet over medium high heat. Remove the chicken breast from the marinade and place into the pan. Cook until golden on one side, about 5 to 7 minutes. Turn and cook until golden on the other side, about 5 minutes more. Remove the chicken to a platter, cover with aluminum foil and keep warm.
Add the onion, pepper and cauliflower to the pan. Cook until golden, about 5 minutes. Reduce the heat to medium. Pour in the vegetable broth and add the chicken breasts back into the pan. Simmer until the vegetables are soft, and the chicken is cooked through, about 10 minutes. Season with lemon juice, lemon zest and freshly ground pepper.
Servings: 4
Preparation Time: 20 minutes
Cook Time: 30 minutes
Sources and Substitutions
Golden cauliflower is one of the new varieties of veggies that are rapidly making their way to your grocer’s shelf (like those purple potatoes or white carrots). The flavor of the veggie is basically the same and you can substitute with what ever you can find that looks most fresh!
2 boneless, skinless, double chicken breasts, cut in half, 4 portions
¼ cup prepared teriyaki sauce
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1-inch piece fresh ginger, peeled and grated, about 1 tablespoon
2 tablespoons olive oil
1 medium white onion, peeled, halved and thinly sliced, about 1 cup
1 large green bell pepper, seeded, veins removed, thinly sliced, about 1 cup
1 medium head “golden” cauliflower cut into florets, about 3 cups
½ cup home made vegetable broth, or prepared low sodium vegetable broth
½ large lemon juiced, about 2 tablespoons
Zest of 1 medium lemon, about 2 teaspoons
Freshly ground pepper
Place the chicken into a shallow dish. Cover with teriyaki sauce. Stir in the garlic and ginger. Cover with plastic wrap and place in the refrigerator for at least 30 minutes and up to several hours.
Heat the olive oil in a skillet over medium high heat. Remove the chicken breast from the marinade and place into the pan. Cook until golden on one side, about 5 to 7 minutes. Turn and cook until golden on the other side, about 5 minutes more. Remove the chicken to a platter, cover with aluminum foil and keep warm.
Add the onion, pepper and cauliflower to the pan. Cook until golden, about 5 minutes. Reduce the heat to medium. Pour in the vegetable broth and add the chicken breasts back into the pan. Simmer until the vegetables are soft, and the chicken is cooked through, about 10 minutes. Season with lemon juice, lemon zest and freshly ground pepper.
Servings: 4
Preparation Time: 20 minutes
Cook Time: 30 minutes
Sources and Substitutions
Golden cauliflower is one of the new varieties of veggies that are rapidly making their way to your grocer’s shelf (like those purple potatoes or white carrots). The flavor of the veggie is basically the same and you can substitute with what ever you can find that looks most fresh!
No comments:
Post a Comment