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.

Asian Soup

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tb grated ginger root
• 1 tb prepared lemongrass (usually found in a tube in the produce section)
• 1 cup water
• 32 oz low sodium chicken broth
• 1 small grocery store rotisserie chicken, shredded
• 4 ounces  angel hair pasta
• juice from one lime
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded carrots
• 2 green onions, thinly sliced (optional)
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes

Directions

1. Heat oil in a large stock-pot over medium heat and saute garlic, ginger and lemongrass for 3 minutes.
2. Add water, chicken broth, lime juice, carrots, salt and red pepper and bring to a boil.
3. Add pasta and boil until pasta is al dente.
4. Remove from heat, stir in chicken, cilantro and green onions. Let stand for 5 minutes before serving.

Roasted Lemon Potatoes

Ingredients:
2 pounds small yukon gold potatoes
4 tbsp olive oil
1/3 cup chicken broth
1 tsp oregano
1/2 tsp salt
coarse sea salt
paprika powder
3 garlic cloves
2 lemons
pepper
parsley
Directions:
Preheat your oven to 400F. In a bowl :

• Zest one lemon
• juice both lemons
• Get 4 tbsp oil, a really, really good pinch of black pepper, 1/4 to 1/2 tsp salt (no more than this), a heaping tsp oregano and 3 garlic cloves in there (grated or chopped of course).
• Now pour in 1/3 cup of chicken broth.
• Mix these together
• quarter or half potatoes and spread onto a baking sheet
• Pour mixture over and sprinkle with salt and paprika
• Put them in a preheated oven for 30 minutes, take them out, flip them over and put them back in for another 20 minutes. Check for readiness.
  Serve with a royal amount of chopped fresh parsley sprinkled all over.

You can also add asparagus for the last 20 minutes and stir together. I loved the potatoes and asparagus roasted together.

* This is originally from Kayotic Kitchen