Grilled Lemon Chicken

I really am trying to eat better. After my recent health scare I realized that, as much as I love rich sauces, red meats, rice, pasta and potatoes, I must make a change for the better. Now don't get me wrong - I am not planning to boycott all my favorite foods, but I am going to show more restraint than I have shown in the past! lol.

Here is a simple, quick, easy, and most tasty dish.

6 Chicken breasts, pounded to 1/2" thickness
1/2 cup fresh lemon juice
garlic powder
sea salt
fresh ground black pepper
Olive oil

I use a grilltop that goes over my gas burners. I brush olive oil thoroughly on grill and heat over medium-high heat. Dip chicken into the lemon juice and then season chicken with the garlic powder, salt & pepper. Place and grill and cook until juices run clear when cut into (about 5-7 minutes per side). Easy breezy sneezy peezy! Enjoy!!!

Lemon Quinoa

I found this dish while on my healthier eating quest. It really has great flavor and you don't miss rice or potatoes when you eat quinoa! Click on the heading below for the link to the recipe from allrecipes.com.

Lemony Quinoa from AllRecipes.com


Toast the pine nuts briefly in a dry skillet over medium heat.

This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley.

Adjust salt and pepper if needed before serving.

This was SO good!!! I was very happy with how it turned out and even hubby would eat it over and over again. 2 forks up!!

Chicken Piccata

For tonight's dinner I made Chicken Piccata. YUMMY!! I think I love Chicken Piccata because of the capers. I like capers...no, wait, I LOVE capers. I have a love affair with capers. I can't get enough capers. I love their salty goodness when they pop in my mouth. They add such a great flavor to so many dishes. I truly feel this little flower bud is under-utilized in cooking.

Chicken Piccata
8 boneless chicken breasts halves
6 TBSP butter, room temperature
2 TBSP all-purpose flour, plus additional flour for dredging
1 TBSP olive oil
1 cup dry white wine
¼ cup fresh lemon juice
2/3 cup chicken broth
¼ cup drained capers
¼ cup chopped fresh parsley


Mix 2 TBSP butter and 2 TBSP flour in small bowl until smooth. Set aside. Lightly pound chicken between 2 large sheets of plastic wrap to ¼” thickness. Sprinkle with salt and pepper. Place additional flour in shallow baking dish. Dredge chicken in flour to coat; shake off excess. Heat 1 TBSP oil in large heavy skillet. Add 2 chicken breasts and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to a platter; tent with foil to keep warm. Cook remaining chicken breasts, two or three at a time. Bring wine, lemon juice and broth to boil in a medium skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 4 TBSP butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.