One of my all time favorite flavor combinations is garlic and ginger! This main course has me covered – it’s a delicious grilled lemon chicken served with a satay dip that is out of this world. Round out the menu with some roasted broccoli and cooked carrots and you’re all set!
Grilled lemon chicken with satay dip
Easiest Carrot recipe ever
Grilled Lemon Chicken
(Adapted from Ina Garten)
This recipe is great as a main course, but you can also slice the chicken thinly and serve with the satay sauce as an appetizer. Simply skewer the slices with wooden sticks.
3/4 cup freshly squeezed lemon juice (or use Nellie and Joe’s)
3/4 cup extra virgin olive oil
2 tsp salt
1 tsp pepper
1 TBSP minced fresh thyme
2 lbs boneless, skinless chicken breasts, halved
Whisk together the lemon juice, olive oil, salt, pepper and thyme.
Pour over the chicken breasts in a nonreactive bowl.
Cover and marinate a few hours or overnight.
Heat a grill and cook the chicken for 10 minutes on each side, until just cooked through. Cool slightly before serving.
1 TBSP extra virgin olive oil
1 TBSP dark sesame oil
1/2 cup chopped red onion
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/4 tsp pepper
2 TBSP red wine vinegar
1/4 cup light brown sugar, packed
2 TBSP soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 TBSP dry sherry
1 1/2 tsp fresh squeezed lime juice (or use Nellie and Joe’s)
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, ~ 10 minutes.
Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice. Cook for 1 more minute.
Cool and use as a dip for the chicken.
2 heads broccoli
2 tsp minced garlic
5 TBSP extra virgin olive oil
Salt and Pepper
Shredded parmesan cheese
Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 TBSP olive oil. Sprinkle with the salt and pepper.
Roast at 400 degrees F for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove from the oven and immediately sprinkle with grated parmesan cheese.
Easiest Cooked Carrots Ever
I’ve been making this recipe for eons! It’s so simple yet delicious. The key is to not overcook!
1 -2 cups carrots (I buy a bag of organic baby carrots, but you can buy whole and peel and cut into 2″ pieces)
water to cover in a pot
1 TBSP butter
1 tsp salt
1 tsp sugar
Place all ingredients in a small pot and cover. Heat to boiling, then turn down to a simmer. Set the timer for 20 minutes (less if your carrot pieces are very small). Drain the carrots and serve.
And there you have it! A delicious dinner full of color and flavors: