Posts Tagged ‘Lemons’

Roast ’em! 😀




After GOTR, I had some running around to do, so I munched on a leftover Golden Delicious that the girls had for their snack today.  I’m not normally a Golden Delicious fan, but these were really good.  Not as crisp as I normally like them, but not at all soggy.  The sweetness was just perfect.  Sorry no pic as I was driving and dining! 🙂


Once home, I grabbed the leftover half of my vanilla Chobani from yesterday, threw in some Kashi and raisins and I was set until dinner –



My recent goal grocery-wise is to use up some of the lingering items in the fridge and pantry.  I picked capers as tonight’s clear out ingredient when I was planning earlier in the week …


Roasted Lemon Chicken with Olives and Capers




  • 2 boneless chicken breasts
  • Roasted lemons (see below for the how-to)
  • Capers
  • Kalamata olives
  • 1 cup low sodium chicken broth
  • Dry minced onion
  • Spaghetti squash, cooked and flesh removed with fork
  • Frozen collard greens (we decided while eating that spinach would be better – we didn’t have any)




To roast the lemons – slice about 1/4 inch thick, place on baking sheet, spritz with EVOO and sprinkle with kosher salt.  Bake in a 350 degree oven for 25 minutes, flipping at 20 minutes.

For the chicken – place 1 tbsp. EVOO in deep skillet over medium-high heat; add chicken and cook for 3 minutes on each side, until browned.  Add broth, greens, olives, capers and minced onion.  Cover and cook until broth is reduced by half.  Add roasted lemons, cover and cook for an additional 5 minutes. 

Portion squash into dishes, top with chicken and broth mixture.  Garnish with roasted lemons and Parmesan cheese.

As for the olives, greens, capers and minced onion, I didn’t measure how much I used – just what I thought looked right.  I left some olives whole and some were sliced.

This really was a super simple, one-pot dish that tastes A-MAZ-ING!  This is a great meal to serve to company since it has such a pretty presentation.

Devin didn’t dig the collard greens and I admit it wasn’t the best choice – collards have a very distinct taste that didn’t jive with the rest of the flavors.  As I mentioned above, I think spinach would be a much better choice.

Also, pasta would be just as delicious – I just wanted to go the extra healthy route tonight! 😀


Of course we had a salad as well –



It’s marathon TV night, so off I go!  TGTIF (thank goodness TOMORROW is Friday) … and my hubby’s birthday!  Night!


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