Directions for: Lemon Roasted Chicken Breasts
Ingredients
4 medium-sized chicken breasts skin removed, fat trimmed
juice of two lemons
zest of one lemon
1 Tbsp seedy dijon mustard
1 medium-sized shallot, diced
2 cloves garlic, finely minced
cup extra virgin olive oil (or more if needed)
cup chopped fresh flat leaf Italian parsley
salt and pepper
1 Tbsp vegetable oil (for frying chicken)
2 cup whole wheat or spinach and tomato rotini or fusili pasta
4 cup baby spinach
1 Tbsp good quality extra virgin olive oil (to dress pasta)
Maldon sea salt and freshly ground black pepper
Half of a fresh lemon (to squeeze juice on top of pasta)
Directions
1. Combine lemon juice and zest, mustard, garlic, olive oil, parsley, salt and pepper in a bowl. Put chicken into a zip-lock bag and pour marinade over. Seal, bash around a few times to cover chicken with marinade and put in fridge for at least four hours or overnight.
2. Allow chicken to come to room-temperature prior to cooking. Bring a medium-sized stock pot of water to the boil, add about - 1 teaspoon sea salt and add pasta. Cook for a few minutes. Place spinach in steamer or sieve and steam on top of pasta pot until wilted.
3. Heat non-stick skillet to medium-high and add vegetable oil. Fry chicken to brown on both sides (3-4 minutes each side) and then put skillet in oven to cook through (about 10 minutes). Allow pasta to cook to al dente and keep spinach warm. Toss cooked pasta with spinach, olive oil, salt and pepper and serve alongside roasted chicken (make sure to scrape up the bits of garlic and shallot from the bottom of the pan!). Squeeze a small amount of fresh lemon juice on top of pasta and chicken directly before serving.
See more: Main, Fruit, North American, Poultry, Grill