I made this marinated chicken last week and froze it so that I always have something for dinner in the freezer. Keeping homemade meals handy in the freezer is starting to be one of my favorite things. It makes life so much easier during the week to be able to pull something out of the freezer and have a home cooked meal for Adam and I. I'm pretty sure someday he'll thank me that he doesn't have to live off of freezer pizzas and eggs for dinner... but then again, I think he misses his freezer pizzas.
I bought some rather large chicken breasts so I cut them in half and divided them two pieces to a bag so each bag is one meal for the two of us.
Garlic Honey Lemon Chicken
2 large chicken breasts
2 small lemons
1 1/2 tablespoons honey
2 tablespoons olive oil
4 -6 garlic cloves, minced
splash of water
salt and pepper to taste
dash of cayenne
1 teaspoon herbs de provence
- Cut the chicken breasts as if you are butterflying them but cut completely so that you have 2 pieces of chicken. Season each piece with salt and pepper.
- Make the marinade. Combine the juice of one lemon (about a tablespoon to a tablespoon and a half), the honey, olive oil, and minced garlic and a splash of water. Whisk together. Add optional ingredients if desired.
- Place 2 pieces of chicken in a freezer bag. Place the other 2 pieces in another freezer bag. Divide the marinade between the two bags. Place 2 lemon slices in each bag.
- Let chicken marinate in fridge for 8 - 24 hours before cooking or freezing.
- To cook frozen chicken, let chicken defrost either in fridge during the day or place bag in a bowl of cool water for about 30 minutes.
- Grill chicken on a BBQ grill.
I made this chicken a meal with Lemony Feta Zucchini Noodles. I have a love affair with zucchini so there is always some in my house. Normally I just julienne it and quick saute it with some sliced almonds and olive oil and a healthy sprinkle of salt and pepper. But these Lemony Feta Zucchini noodles are a fancier way to enjoy zucchini.
I used this Tri-Blade Spiral Vegetable Slicer to make my zucchini noodles. I've had it for over 6 months and this is only my second time using it. I'm determined to make better use of it. It's super easy and the spiral noodles are pretty and reminiscent of pasta. If your not up to adding one of these thingy-me-bobs to your over flowing cabinet of kitchen gadgets, don't fear - just julienne the zucchini with a knife or mandoline, or use a vegetable peeler to make ribbons.
Lemony Feta Zucchini Noodles
2 medium to large zucchinis
2 cloves of garlic minced
just under a 1/4 cup slivered almonds
1/4 cup non fat or low fat feta cheese
dash of salt and pepper
1 tablespoon olive oil
- Make zucchini noodles using a tri-blade slicer or julienne the zucchini or use vegetable peeler to make ribbons.
- Heat olive oil in pan. Once heated, add slivered almonds and allow to brown for about 1 to 2 minutes. Stir to prevent burning and get all sides evenly.
- Add minced garlic (for this recipe I like to chop whole cloves with a knife) and stir. Cook for 1 to 2 minutes until garlic begins to brown slightly.
- Add zucchini and feta. Cook for 1 - 2 minutes. You don't want to make the zucchini mushy, you want it to retain some of its crunch. Stir to incorporate almonds and garlic. Squeeze with juice of half a lemon. Season with salt and pepper.
Place grilled Garlic Honey Lemon Chicken on top of bed of Lemony Feta Zucchini and marvel at the perfect, healthy, and delicious meal you have just created in almost no time at all!
Peace, love, quick meals, and happiness!