20 Min Lemon Chicken
I used to hate cooking but since going through breast cancer I've wanted to do everything possible to keep myself in ultimate health. I eliminated dairy and everything processed from my diet, and began focusing on local, organic fruits and vegetables. And then something beautiful happened....I fell in love with my kitchen and with cooking healthy, delicious food!
Here's my easy recipe for a moist, flavorful and organic chicken dinner.
*Organic, Gluten Free, Dairy Free
1/2 of a large red onion
1/4 cup pitted olives of your choice
1/8 cup olive oil
1 lemon cut into 4's
2 Organic Boneless, Skinless Chicken Breasts (or package chicken tenders)
4 sprigs organic flat leaf parsley
Dice the red onion and slice the olives into thin pieces. In a large sauté pan, pour in about an 1/8 cup of olive oil. Add the diced red onion, salt and pepper generously and sauté on low heat. Add a little bit of water to the pan from time to time to keep the onions from burning. When onions are about 1/2 cooked, add the sliced olives and sauté together until onions become translucent.
When onions are cooked, add your chicken to the pan and squeeze the juice of 3 lemon wedges over the chicken and into the pan. Salt and pepper each side of the chicken breast generously then cover the pan. (You may need to add a little bit more water or oil to the pan if it's drying up). The chicken should take about 15 to 20 minutes to cook through.
While the chicken cooks, toss enough arugula for 2 people (about 2 handfuls) into a salad bowl. Add the leaves of 4 sprigs of flat leaf parsley and toss with olive oil, the juice of your remaining lemon wedge, salt and pepper.
When your chicken is cooked, you are ready to plate your dish! If you've used chicken tenders, you can stack them on a large plate as if you were playing Jenga. If you've used chicken breasts you can slice them and stack the pieces. Then divide the onion and olive mixture over each plate. Top each with half of the arugula salad and serve.