Lemon Chicken w/ Broccoli & CousCous

Have you noticed that I've been extremely quiet of late?  I have to tell you that I am meeting myself coming and going.  I live at the dance studio or behind the wheel of the mom-mobile.  I am still whipping up great dinners for my people, but heavens to betsy, how do I find the time to post?  It's next to impossible. 

I am trying to think HEALTHY as we inch toward Spring Break.  We've had some unseasonably warm days and I am anticipating some pool time during my scheduled staycation.  You never know with Texas weather, but I want to be swimsuit ready should the opportunity arise. 

This tasty one dish meal was a real hit with my peeps.  I love lemon as an ingredient for chicken and/or broccoli.  I know you are going to be pleasantly surprised how these simple ingredients can put the WOW factor into dinner.

Ingredients

• 2 T. all-purpose flour
• 1/2 tsp. salt, divided
• 1/4 tsp. black pepper, freshly ground
• 1 lb. boneless, skinless thinly sliced chicken breasts
• 1 T. olive oil (plus 1 tsp. for couscous)
• 1 1/2 c. chicken stock, divided
• 2 cloves garlic, minced or run through a garlic press
• 1 package of fresh broccoli florets
• 2 tsp. lemon zest
• 2 T. plus 1 tsp. fresh chopped parsley, divided
• 1 T. fresh lemon juice

Directions

1. On a plate or in a shallow dish, combine 1 1/2 T. flour, 1/4 tsp. salt & pepper; add chicken and turn to coat.
2. Heat oil in a large non-stick skillet over medium-high heat.  Add chicken and cook, turning as needed until lightly browned and cooked through, about 5 minutes.  Remove to a plate.
3. Put one cup of chicken stock and garlic into the same skillet; bring to a boil, scraping up browned bits from bottom of pan.  Add broccoli; cover and cook 1 minute.
4. In a small bowl, stir together 1/2 c. chicken stock, 1/2 T. flour, and 1/4 tsp. salt and add to skillet and bring to a simmer over low heat. 
5. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 2 minutes.  Stir in chicken and lemon zest and heat through.
6. Remove from heat and stir in 2 T. chopped parsley and lemon juice.  Toss to coat.

CousCous

1.  According package directions, substitute chicken stock for water.  Add one large minced garlic clove (through a garlic press is fine),  1 tsp. olive oil, 1 tsp. lemon pepper, and 1/2 tsp. salt. 

2. Bring to a boil, add couscous, stir, cover and remove from heat.

3.  Stir in 1 tsp. chopped fresh parsley.

Mardi Gras Inspired Cajun Chicken & Shrimp

I know it's been a while since my last post.  I assure you I am still in the kitchen, cooking up a storm, but my busy schedule has really wreaked havoc with my posting.  I hope to get back in the swing of things.  : ) 

We just enjoyed a day off from school due to President's Day.  Lots of my Louisiana friends were back home for Mardi Gras and have been posting the most wonderful pictures on FB.  I loved seeing the parades, beads and fun!  It put in me in the Mardi Gras mood and I thought Cajun Chicken and Shrimp would hit the spot!

Ingredients


Get your Mardi Gras on with this delicious dish.
The flavors work so well together and it's quick,
easy and only takes one dish!

• 1 T. olive oil
• 1 lb. boneless, skinless chicken thighs
• 1 large onion, sliced
• 1 large red pepper, cut into strips
• 4 ounces chicken andouille sausage, sliced
• 1 stalk celery, sliced
• 1 c. white rice
• 2 c. chicken stock
• 1/2 tsp. Adams Reserve Cajun Seasoning, plus more for seasoning chicken
• 1/4 tsp. dried thyme
• Kosher salt
• 8 oz. raw large, peeled, deveined shrimp
• 1 c. frozen sliced okra

Directions

1. Trim all visible fat from chicken.  Sprinkle lightly with Adams Reserve Cajun Seasoning and Kosher salt.  Pat into the chicken so seasoning will stick to the meat.
2. Heat the oil in a dutch oven or large saucepan over medium heat.  Add the chicken and cook, until browned, 5 minutes per side.  Add the onion, peppers, sausage and celery and cook, stirring occasionally for about 3 minutes.
3. Add the rice, 1/2 tsp. Cajun seasoning, thyme, 1/4 to 1/2 tsp. salt and 2 cups of chicken stock.  Bring to a boil.  Reduce heat and simmer, covered , until rice is nearly tender, about 15 minutes.  Stir in shrimp and okra and cook, covered, until the shrimp are opaque throughout, about 5 minutes.
4. Serve with warm French bread and green salad.

My entire family enjoyed this tasty dish.  If you are concerned about the heat, you can reduce the Cajun seasoning to 1/4 tsp.  I used 1/2 tsp. and it wasn't too spicy, and I added a little extra to my serving.  I can't wait to hear how you like this one!