Thursday, September 15, 2005

Lemon Dill Chicken with Roasted Vegetables

Roasted Vegetables:
3-4 red peppers cut into bite sized pieces
bunch of asparagus cut in bite size pieces OR 4-5 summer squash (yellow squash) sliced in rounds OR a combination of the two veggies
olive oil
salt and pepper

Mix together peppers, drizzle with oil and seasonings in roasting pan and roast in 450 oven for 30 mins., stirring after 15 minutes. Add yellow squash in last 10-15 mins. and add asparagus for last 5 minutes.

Lemon Dill Chicken:
6 half boneless skinless chicken breasts
lemon: cut in half; squeeze half; slice half in thin slices
1/2 c. white cooking wine
2 chopped green onions (optional)
1/4 tsp. dill

While peppers are roasting, lightly brown chicken breasts in a skillet sprayed with cooking spray. In a bowl combine the wine, 1 T. lemon jc., and dill and pour over browned chicken. Place a lemon slice on each breast half. Bring to a boil; reduce heat and simmer covered for 15 mins. until breasts are poached (cooked through).

Serve vegetables on a large platter with the chicken arranged on top. Pour juices over all and sprinkle with green onions.

Sometimes I serve this with quinoa or brown rice cooked in some chicken broth.

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