So last night Michelle (my roomie) and I had our great high school friend Gerrie over for dinner to celebrate her ENGAGEMENT!! I offered to cook for them for the sole purpose of having something to post for y'all! This meal is delicious and summery and really great with a glass of champagne for a little celebration. I adapted the chicken recipe from recipegirl.com and the rice recipe from myrecipes.com
What to take our of your pantry/get at the grocery store:
1 lemon
oregano
chicken
dry rice
grape tomatoes
mushrooms
frozen corn
zucchini
olive oil
minced garlic
salt & pepper
Marinade and Chicken:
Grate the lemon rind. The recipe called for 1 Tbsp but i just grated the entire rind of 1 lemon.
To the lemon zest add a swig (about 1 Tbsp) of olive oil, a sprinkle of salt and pepper, the juice from the lemon and about 2 Tbsp oregano (I used dried). Mix that all together and coat the chicken in it. You can either do this in a bowl, on a plate or in ziploc bags. Let sit for 30 minutes. (I apologize for the lack of pictures of this step - I'm still getting the hang of this.
As you get to end of the rice-making process stick your chicken on your George Foreman and cook until no longer pink.
Rice:
Cook 2 cups of rice (I used brown) according to the directions on the box. Slice a handful of grape tomatoes in half and cut up the zucchini. If you didn't buy already sliced mushrooms go ahead and cut those up too.
Heat about 2 Tbsp olive oil in a pan on the stove. Add 3/4 cup frozen corn, the zucchini, the mushrooms and 2 Tbsp garlic to the pan. Saute for 2 minutes.
Add grape tomatoes and saute until tomatoes are slightly wilted.
Add rice to the veggies and stir adding salt and pepper to taste.
...and you're done! Now you can put some chicken and rice on a plate, pour yourself a glass of your beverage of choice and enjoy!
No comments:
Post a Comment