It’s sunny and 10 degrees out today! And I didn’t wear rain boots to work!
As the weather starts to perk up more and more for spring, I’m on the lookout for light, fresh and fast healthy dinners to make so I have time to enjoy those longer evenings. This lemony chicken with cauliflower is all of those things. You can easily make this any night of the week and the leftovers are great for lunch the next day. I usually eat this on it’s own or with a salad, but you could also serve it with brown rice or quinoa.
If you’re looking for another fresh and healthy dinner, how about trying this delicious lemon chicken and cauliflower dish?
Total Time: 35 minutes
2 tbs olive oil
- 4 boneless skinless chicken breasts cut in half lengthwise
- 1 small onion chopped
- 1/2 head of cauliflower, cut up (about 2 cups)
- 5 cloves garlic minced
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- salt and pepper to taste
- 1/4 cup lemon juice
- 3/4 cup chicken broth
- 1 tsp shredded lemon peel
- 1/4 cup green onions sliced
Preheat oven to 375 degrees F. In a dutch oven, heat oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and cover lightly with foil to keep warm.
Add the onion and cauliflower to the dutch oven. Cook for 2 minutes until lightly browned. Add the garlic, thyme, and salt and pepper to taste. Cook for another 30 seconds until garlic is fragrant.
Add the lemon juice and scrape up any bits stuck to the bottom of the dutch oven with a wooden spoon. Add the chicken broth and lemon peel and bring to a boil. Cover and transfer to the oven.
Bake for 10 minutes. Remove from the oven, add the spinach, green onions and chicken. Cover and let stand for 2 minutes until the spinach is slightly wilted.
Recipe is from Better Homes and Gardens.