I wrote this post three years ago, while I was still living in Beirut. But it makes sense to share now too — chances are, you have all of the ingredients you need in your pantry. Marinate this chicken in the morning for to an easy, flavorful dinner.
If you’re using green lemons, only juice 1 1/2 – they’re more acidic than their yellow counterparts.
Caramelized Lemon Rosemary Chicken
Ingredients
2 chicken breasts
4 cloves garlic
¾ tsp salt
Juice of 2 lemons
1 ½ tsp rosemary
¼ cup and 1 tbsp olive oil
1 cup red quinoa
2 cups water
1 tbsp chicken stock or water
½ cup chopped walnuts (optional)
Instructions
1. Pound the chicken breasts with a rolling pin until 1 inch thick.
2. Crush garlic and salt using a mortar and pestle until it becomes a chunky paste.
3. Massage garlic paste into chicken breasts, then place in tupperware container or ziplock bag with the lemon juice, rosemary, and olive oil. Marinate for at least 4 hours.
4. In the meantime, put the quinoa and 2 cups of water in a pot, cover, and boil on low heat until cooked, about 20 minutes. Set aside.
5. Heat the oil in a skillet over high heat. Cook one chicken breast at a time until the internal temperature is 150F/65C and the marinate has begun to caramelize.
6. Using the same pan, toast the walnuts and then deglaze on high heat with the remaining water and marinade before adding the quinoa. Stir continuously on high heat until the liquid has been absorbed.
7. Serve with a side of light vegetables like garlicky string beans or steamed zucchini.
Serves 2
theyellowlunchbox 