For dinner on Monday night, we cooked Lemon Chicken Breasts from the Food Network and this Martha Stewart recipe for Roasted Broccoli with Lemon and Almonds.
We started by zesting and juicing the lemons, and followed the directions step by step. Our only variation was that we used boneless, skinless chicken breasts and cut them in half before cooking to make each breast smaller.
Pre-baked.
Baked.
While the chicken was baking, we prepared our broccoli side dish. This was a really simple dish to make. Cut the broccoli, toss with olive oil, bake, add almonds and then toss with lemon juice before serving.
Both the chicken and broccoli dish recipes were easy to follow and we were very impressed with them as we plated our dinner (served with rice as well).
The broccoli was delicious. It had a nice crunchy texture with the almonds, and the lemon juice dressing was a tart, fresh kick. Unfortunately we felt that the chicken was a little too plain for our liking. Even though it had a lemon and garlic sauce, it wasn't as flavorful as we had hoped. We compared it to something you'd eat on a diet...which I don't think is ever a compliment! The recipe called for chicken with skin, and we could see how that would make it a bit more flavorful and textured.
I ended up cutting up my chicken and mixing it with the rice and broccoli to make my own little rice bowl, which was pretty good. We would definitely make the broccoli again, and I would make the chicken if I was mixing it into another dish, but not to serve on its own.
In the spirit of all things lemon, our dinner was a positive one and we used 8 lemons total! There are still a bunch on the tree though, so we see some lemon desserts in our future!
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