New Chicken Dish

So this is not really wedding related, but I do get to use presents that we got at the engagement party! I was planning on making this Mediterranean Chicken recipe this week and it calls for lemon zest. Now usually when I make this I can get ready-made lemon zest , but Aunt Kitty and Uncle J.R. got us some neat cheese graters, one of which can be used to zest lemons or oranges. So I am in luck—I can make fresh lemon zest!!

Plus, I get to use our new cutting board from our favorite newlyweds!! Cooking this week will be extra fun with these new toys!!

 

Mediterranean Chicken:

Makes: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
$2.99/serving*
Ingredients
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
8-10 skinless chicken thighs, bone in
1/4 cup chicken broth
1/4 cup white wine
2 garlic cloves, sliced into thin rounds
3-4 sprigs fresh thyme
1/2 cup pitted olives such as Kalamata
1 lemon, sliced into thin rounds
1 cup whole wheat couscous
1/2 pound fresh asparagus
1 teaspoon lemon zest
Directions
1. Preheat the oven to 450 degrees. Heat olive oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to pan, meaty side down. Cook for 5 minutes. Turn and cook for 2 minutes more.
2. Pour out any excess fat. Return pan to burner; stir in broth and wine, scraping up any brown bits. Scatter garlic, thyme, and olives on chicken. Lay one lemon round on each piece of chicken.
3. Place skillet in oven. Roast chicken for 17 to 20 minutes, or until juices run clear. (Reserve 2 to 4 thighs plus sauce for Orzo "Paella," slide 3.)
4. Prepare couscous according to package directions and steam asparagus until crisp-tender. Serve chicken over couscous; place steamed asparagus on the side and sprinkle with lemon zest.
Nutrition facts per serving: 398 calories, 29g protein, 50g carbohydrate, 9g fat (1.4g saturated), 9g fiber