Good, clean food. That’s what my body craved tonight. Simple, clean, unfussy flavors. I also wanted something that I could easily double so I could bring dinner to my sister and brother-in-law’s house when I visit baby Sophie this week. I turned to a tried-and-true recipe for Greek Chicken Tenders. I discovered this recipe two years ago in a local newspaper, and it served up exactly what I was looking for … good, clean food.
Although Nicholas requested rice and black beans as his side dish, as opposed to my yearn for Roasted Asparagus, surprisingly he gobbled up the chicken and went back for seconds. The Roasted Asparagus with Parmesan recipe is another tried-and-true, this one from Martha Stewart’s Great Food Fast cookbook.
On the table in under 20 minutes, a light, healthy dinner fitting the bill. Enjoy!
Greek Chicken Tenders
2-1/2 pounds chicken tenders
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
Spread chicken tenders on a dinner plate or other wide dish. Grate lemon rind (yellow part only) over the chicken, then cut the lemons in quarters and squeeze juice over all. Sprinkle with dried oregano, salt and pepper. Heat olive oil in a wide skillet over medium-high heat. Add tenders and juice and cook, turning over, about 8-10 minutes or until tenders are cooked through. Serve with buttered orzo on the side. Serves 4.
Roasted Asparagus with Parmesan
Recipe courtesy of Martha Stewart’s Great Food Fast
2 bunches (1-1/2 pounds) asparagus
1 tablespoon olive oil
coarse salt and fresh ground black pepper
1/4 cup finely grated Parmesan cheese
Preheat the oven to 450F. Trim the tough ends from the asparagus. On a rimmed baking sheet, toss the asparagus with the olive oil; season with salt and pepper. Spread in an even layer. Sprinkle with the Parmesan cheese. Roast until the asparagus is tender and the cheese is melted, 10 to 15 minutes. Serves immediately. Serves 4.