Monday, June 11, 2007

Lemon Chicken with Lots of Veggie Sides

Tonight's dinner was definitely a nutritionist dream. Our plates were loaded with veggies thanks to the preparation I did on Saturday and some fresh items we had in the fridge.

We had a small garden salad with romaine lettuce, carrots, tomato slices, cucumber slices and topped with beets and a store bought low fat raspberry vinaigrette dressing. In addition, we ate beet greens soaked in lemon juice and olive oil, which I topped the chicken with. On top of all these vegetables, we also served mashed turnips. I added some low fat Swiss cheese to the mashed turnips to make them a bit more appealing. This was the first time either Johnnycakes or myself ever had turnips so butter, milk, salt and a little cheese was a welcome addition.

We also prepared a delicious lemon chicken breast. I pounded the chicken with a meat tenderizer to flatten the meat and poke holes in it for the lemon flavor to seep in. I marinated three chicken breast for an hour in the juice of one fresh lemon, some lemon pepper seasoning, two sprigs of fresh rosemary and salt and pepper. Johnnycakes grilled them in the backyard on our new grill until fully cooked.

The meat was soft and flavorful thanks to the little extra time we took pounding and flattening the meat. The veggies were a welcome treat and very filling. We both couldn't finish our entire meals and we felt great and healthy after all the vegetables. I also loved the way all the colors looked together on the plate.

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