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Wednesday, March 28, 2012

Grilled Lemon Chicken with Sweet corn and Tomatoes


This recipe is from Iowa Girl Eats
Ingredients (serves 1) I quadrupled this for my family but only did 3 chicken breast and sliced them to put on top.
  • 1 chicken breast, pounded thin
  • 6 Tablespoons Homemade Lemon Dressing, divided
  • 1/4 cup brown basmati rice, dry
  • 1/2 cup water
  • 3/4 cup fresh sweet corn, cut off the cob
  • 1/4 cup red onion, minced
  • salt & pepper
  • 1/2 cup cherry tomatoes, quartered
Instructions
  • Marinate chicken breast in 3 Tablespoons lemon dressing for 15-20 minutes. Grill on high heat then set aside when done.
  • Bring water to a boil in a small saucepan. Stir in rice, place a tight fitting lid on top, turn the heat down to low and cook for 12-15 minutes, or until the rice is tender and all the water has been absorbed.
  • Heat 1 Tablespoon lemon dressing in a skillet over medium-high heat. Sauté corn and red onion for 3-4 minutes, or until onion is soft. Add in cooked rice and 1 more Tablespoon lemon dressing. Season to taste with salt & pepper.
  • Stir cherry tomatoes into corn and rice mixture, plate, then top with grilled chicken. Drizzle with remaining Tablespoon of lemon dressing.
Lemon Dressing:
Ingredients
  • 2 lemons, juiced
  • 6 Tablespoons extra virgin olive oil
  • 2 garlic cloves, microplaned or finely minced
  • salt
  • pepper
Instructions
  • Place ingredients into a container with a tight fitting lid, like a mason jar, and shake to combine.
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