My search for tasty and easy chicken recipes has landed another one! This one doesn’t come from the Chicken Bible but is a combination of a recipe I found on-line and what I had in my refrigerator. Once everything is peeled and diced, including the chicken, it’s so simple to put together. Planning ahead is necessary with this recipe however since the chicken must be marinated for at least an hour in the refrigerator after dicing.
First, mix together the marinade in a gallon storage bag or large bowl:
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced garlic (about 2 cloves)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Then dice up:
2 skinless, boneless chicken breasts
Add to the marinade, and after closing the bag, swish around the chicken to make sure it’s completely covered in the marinade. If you want a stronger lemon flavor, add:
Grated rind of 1 lemon
While the chicken is marinating, prepare the vegetables:
4-6 small cipollini onions, peeled and quartered*
1 medium zucchini, washed and diced
1 pound eggplant (any type will work, I used 4 small graffiti eggplants), peeled and diced
1 clove garlic (about 1 1/2-2 teaspoons minced)
When the chicken is almost ready, heat a 10″ skillet over medium heat with:
1 tablespoon olive oil
When the oil is hot, add:
onions and garlic
Cook for 2-3 minutes just until the onions turn translucent. Then add the:
Zucchini
Eggplant
And cook another 5-7 minutes until the vegetables are softened. Remove to a bowl and set aside. Put the skillet back over the heat and add the:
Marinade and chicken mixture
Cook over medium heat for 3-5 minutes until chicken is cooked through and sauce is beginning to reduce. Stir the vegetables back into the skillet and serve immediately. Serves 4-6.
*Don’t have cipollini onions and your local supermarket doesn’t carry them? They are small and slightly sweet becoming much sweeter after cooking. So feel free to use a different sweet onion in their place but cut smaller.
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