Well hello little chickens, lookin’ all bright and refreshing. I’m talking to the food, of course. I would never call you all little chickens! Although I guess that wouldn’t be any more odd than me talking to the food. Or the picture of the food, for that matter. ::shrug:: But just look at them!! Doesn’t it just make you think of warm, sunny weather?? If you could see out my window right now, you’d understand my odd picture-of-food conversation, I swear. It’s so grey and gloomy, I want warmth and sunshine!
I’m actually chomping at the bit for Saturday to hurry up and get here, because it’s supposed to be sunny with a high of 78!! That beats out gloomy, grey, rainy, high-of-37 any ol’ day. Don’tcha think? And what better dish to serve than grilled chicken with lemon and fresh parsley to celebrate the warm weather?? Or, if you don’t actually see warmer temps just yet, this dish can give you something to look forward to…pretend it’s warm outside and enjoy the fresh flavors of spring! Either way, you should try this dish out soon…it’s quick, simple, and mighty tasty!
Lemon Parsley Chicken
Source: Weight Watchers Magazine – Five ingredient 15 minute recipes, Summer 2009
Ingredients
- 4 6-oz boneless, skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped fresh parsley
- 2 tsp lemon zest
- 2 tsp olive oil
- 1 tsp unsalted butter
Preparation
- Sprinkle chicken with salt and pepper. Combine lemon zest and parsley in a small bowl, then divide half of the mixture among one side of each chicken breast.
- Heat a large non-stick skillet over medium-high heat then add the oil and butter to the pan. Once the butter has melted, add the chicken herb side down and cook 4-5 minutes until the chicken begins to brown.
- Press the remaining lemon-parsley mixture onto the top side of the chicken breasts, then flip and cook another 4-5 minutes or until chicken is browned and cooked through.
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