I had a lovely dinner with friends last night at P.F.Chang’s. The food is a pretty sure bet there. I was hemming and hawing between garlic shrimp and broccoli dish, and lemon chicken. I opted for the former while my friend Shirley ordered the latter. Though I really enjoyed the shrimp, I was craving lemon chicken the whole next day. So I made some when I got home. Simple as that 🙂
This recipe is soooo easy. And quick. Which was good as I’d laid down for a quick nap when I got home from work and it had turned into an hour and a half sleep! (Before you judge me for napping: I’d had a night of barely any sleep. My poor dog Hudson has recently developed an intense fear of storms this year and there was a humdinger of one last night. He was up and down and pacing all night…).
1. Combine the chicken, lemon juice, oil, and garlic in a zip-lock bag; turn to coat. Let stand 5 minutes. Note: I’d run out of zip-lock bags so I just out the chicken in a pasta plate (halfway between a plate and a bowl) and that worked just fine).
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray (or olive oil in my case. I only had butter cooking spray and that seemed a bit odd to use flavour-wise). Remove chicken from the marinade (discard any leftover marinade). Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper; grill 6 minutes on each side.
I served it with a pesto potato salad (made with peashoots and flax seeds). It was a really interesting combo I thoroughly enjoyed.
Adapted from: Cooking Light