Foodie Friday: Lemon Chicken Makes Easy Weekend Entertaining Dish

colavit-lemon-chicken-chevelo farmBy Carolyn Worthington

Looking for a simple dish that looks impressive, tastes great and is perfect for a weekend dinner with another couple? “Chevelo Farm Lemon Chicken with Tomatoes, Artichokes and Rainbow Carrots” is the answer.

Lemon oil adds delicate flavor

What makes this beautiful dish special is the Colavita lemon oil we used to saute the chicken breasts. Having never tried a lemon cooking oil, I found this oil to be lightly flavored with lemon and perfect for sauteeing the chicken breasts. The Colavita lemon oil is low in saturated fats and combines the flavor of lemon with a light canola oil and virgin olive oil blend. I felt this recipe needed a little more olive oil flavor so I added a little bit of olive oil to the saute.

Simple to make

The dish takes about 15 minutes to make and looks beautiful. You just pound the chicken breasts thin, saute and hold in the oven while you do the rest. Saute onion, add rainbow carrots for fun and color, toss in crushed tomatoes and artichoke hearts.

Plate the chicken, top with the vegetable mixture, garnish with chopped scallions and voila! A delicious entrée for four.

Serve with an interesting grain like quinoa, brown rice or farro.

Chevelo Farm Lemon Chicken with Tomatoes,

Artichokes and Rainbow Carrots

Makes 4 servings

4 boneless, skinless chicken breast halves
Salt and pepper to taste
4 tablespoons Colavita Premium Natural Lemon Cooking Oil Blend
2 tablespoon Colavita Extra Virgin Olive Oil
1 small onion, chopped
1 carton Cirio Italian Crushed Tomatoes, 13.76 Ounce, drained
1 jar (9.87 oz) Colavita artichoke hearts in extra virgin olive oil, drained
2 cups min multi-colored carrots, sliced in bite-sized pieces
1 to 2 scallions, sliced in ¼” pieces including green part

Rinse chicken breasts and pat dry. Pound chicken breasts between two pieces of waxed paper to ¼” thickness. Season with salt and pepper. Heat oils until shimmering. Saute chicken breasts in skillet until lightly browned and cooked through, about 3 – 4 minutes per side. Remove from skillet and keep warm in 200 degree F. oven.

Saute chopped onion in skillet over low heat until soft and transluscent, adding more oil if necessary. Add carrots and saute until slightly softened. Add drained tomatoes and artichokes. Heat through. Season with salt and pepper. Plate chicken topping with artichoke, tomato, vegetable mixture. Garnish with chopped scallions and serve.

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