Lemon Dill Chicken in a Jiffy
Do you avoid cooking because it seems like too much trouble? When I was single, I did. And, I was avoiding it when our youngest son moved out of the house, because it seemed ridiculous to try to cook for just two people.
I've discovered that there is absolutely no reason not to have a delicious and healthful meal super quickly! I've blogged about foil cooking before on my main blog, but I thought I'd share it here.
I'm cooking Lemon Dill Chicken tonight and cooking it in foil. It took about 10 minutes to prepare it, and it will cook in 15 minutes. Then, we will sit down and dine with a glass of red wine in hand. Cleanup will be minimal! That's the best part.
Here is the recipe for four people. It divides well (I'm cooking for three tonight).
Cut about one and a fourth pound of chicken (you could use fish, pork, or beef if you prefer) into 1/2 inch slices and put it in a large bowl.
Add this "flavoring combo":
1/4 cup of extra virgin olive oil
4 large garlic cloves, minced
4 large green onions, thinly sliced
1/4 cup chopped fresh dill
1 tsp. lemon zest
1 tsp. each, salt and ground black pepper (I reduce the salt)
Add one pound of your favorite vegetables (you can choose from squash, bell peppers, asparagus, bok choy, tomatoes, mushrooms...or just about anything else you can name!). Make sure it is cut into small pieces--about 1 inch lengths.
Mix that all together in the bowl until everything is well coated. Then divide it into fourths. Place each fourth of the mixture on heavy duty foil (12-by-18 inch sheets). I usually put the protein on top of the vegetables. Fold up the foil to make a packet and crimp it to seal it. Set the packets on a rimmed baking sheet and bake for 15 minutes in a 500 degree oven. You can also grill it on the charcoal grill for 8 minutes. Let the packets stand for 3 minutes, open them up, and EAT!
MMMM. Tasty!
