Sunday, February 12, 2012

Chicken Lemon with Lima Bean/Dill Rice and Tzatziki

Chicken Lemon, oh I know is it called Lemon Chicken, but my father has always called it the former when cooking it when I was growing up that I too call it Chicken Lemon.  It is a quick and easy meal with great flavors and pretty healthful to boot.  I am completing this meal with my tzatziki and rice made with lima beans sauteed with fresh dill.  Let's get to it...

The first thing to prepare is the tzatziki.  People have always commented on how good it is and I'm ready to share the goods.

1 Container of Fage Total 0%, 5 sprigs dill, half a large cucumber, 1 clove of garlic, 2 tablespoons Olive Oil, and one capful of white vinegar

Grate the cucumber (peel or not, your call, I like the color) into the bowl

Add yogurt, chopped dill and  dice one clove of garlic (also optional)

Add the cap of vinegar and swirl of Olive Oil

Good to go!
One container of frozen lima beans sauteed in some olive oil

Add three sprigs chopped dill

Two cups basmati rice, wash and rinse, then add one finger knuckle water above rice 

Add one chicken bouillon cube or packet (optional for you vegetarians)

Lower to a simmer and place paper towels folded to absorb water, cook about 10-15 minutes

1 lb. chicken breasts, two lemons, five cloves garlic, one bouillon cube (or packet), salt and pepper

Smash and mince the garlic

Cube the chicken

Heat olive oil and add minced garlic for about a minute

Add chicken and brown all sides (about three minutes)

Add the squeezed lemon juice

Add hot water, about half a cup, then bouillon, then fresh ground pepper.

Five minutes later taste the tangy, lemony, garlicky chicken.

Serve the chicken over the rice and add the tzatziki on the side

1 comment:

  1. Lima bean/dill rice is one of my favorite Persian rice dishes. And substituting bouillon with either homemade or low sodium broth will not deter from its yumminess!