Lemon Chicken with Roasted Potatoes

Posted on June 29, 2019 by Linda Spiker

We are big fans of this Easy Lemon Chicken with Roasted Potatoes Meal from Sun Basket meal delivery. It’s super easy, absolutely delicious, and when it comes to cooking, it doesn’t get more convenient than Sun Basket !
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

SUN BASKET: Perfect for Couples or Families!

We completely look forward to the days our Sun Basket box arrives on our doorstep! Each box contains three nights of fresh, healthy, perfectly portioned gourmet meals for two or four. Yep, Sun Basket also has family plans now!

Easy, Convenient, and Less Expensive!

Simply open up the box, pull out the ingredients, do a little slicing and dicing and in 20-30 minutes you’ll enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, for the two of us, having Sun Basket delivery is cheaper than if we went to the store and bought everything ourselves. Right now Sun Basket meal delivery is $6.16 per serving!

Sun Basket kicked off 2019 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
NEW: Introducing 3 new meal plans:
- - Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
  - Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
  - Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.
CHOOSE FROM 18 HEALTHY & DELICIOUS RECIPES A WEEK FROM SUN BASKET! SAVE $45 IF YOU ORDER TODAY!

About This Meal: Sun Basket Calls it Mrs. Scorcese’s Lemon Chicken

This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.

The Recipe: Easy Lemon Chicken with Roasted Potatoes

Tips and what you need: a good frying pan and of course a good knife!

5 from 13 votes

Lemon Chicken with Roasted Potatoes

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

This meal is a collaboration between Sun Basket and Rustic, the Sonoma County restaurant of film legend Francis Ford Coppola. One of our favorite recipes at Rustic is the lemon chicken inspired by Martin Scorsese’s mother, whom Francis visited with often. The chicken is drowned in lemon juice with fresh oregano, and cooked to a golden brown.

Course: dinner

Keyword: chicken dinner, Paleo, roasted potatoes, whole30

Servings: 2 servings

Author: Sun Basket Meal Delivery

Ingredients

3/4 pound new potatoes (white, rose or yukon gold work well)
1 sprig fresh rosemary
1/2 pound baby broccoli (broccolini)
3 tablespoons extra virgin olive oil
10 ounces boneless chicken thigh pieces
1 lemon
2 medium shallots
1 teaspoon fresh garlic, grated or minced
1 teaspoon fresh oregano
1/4-1/2 teaspoon red chili flakes (note: red pepper flakes lose potency over time, so if yours aren't fresh you may want to add a bit more)
1 cup chicken broth
1/4 cup white wine (white grape juice or water for my paleo/whole30 friends)

Instructions

Roast the potatoes and baby broccoli:

Heat the oven to 425ºF.
Scrub the potatoes; cut them into quarters.
Trim the ends from the baby broccoli, strip the rosemary leaves from the stems; coarsely chop the leaves. Set aside.
On one end of a sheet pan, toss the potatoes and rosemary with 1 tablespoon olive oil, bake for 20 minutes.

While Potatoes Roast Prep Remaining Ingredients:

Peel and finely chop the shallots.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Strip the oregano leaves from the stems; coarsely chop the leaves
After potatoes have cooked for 20 minutes, remove pan from oven add the baby broccoli with 1 to 2 teaspoons oil and toss. Season the broccoli and potatoes with salt and pepper. Place back in the oven and roast until tender and lightly browned, another 15 minutes or so.

While the vegetables roast, brown the chicken and lemon slices:

Transfer chicken to a plate; pat dry with a paper towel. Cut thighs in half, season generously with salt and pepper.
Thinly slice half the lemon; juice the other half and set aside for finishing the dish.
In a large frying pan over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through (3 to 5 minutes a side). Transfer to a plate.
Add the lemon slices to the pan; cook until browned on one side, 2 to 3 minutes. Transfer to the plate with the chicken; do not clean the pan.

Cook remaining ingredients:

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons olive oil and warm over medium heat. Stir in the shallots, garlic, oregano, and as many chili flakes as you like. Season with salt and pepper and cook until fragrant, 1 to 2 minutes.

Finish the chicken:

Add ¼ cup white wine (or water) to the shallot mixture; bring to a boil, loosening any browned bits. Add the broth, chicken, and lemon slices; bring to a boil. Cook at a vigorous simmer until the chicken is cooked through, 2 to 4 minutes. Stir in the lemon juice; season to taste with salt and pepper.
Remove vegetables from oven when they are browned and slightly crispy, plate. Add chicken and pour sauce over the top!

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Grilled Chicken with Strawberry and Arugula Salad!

Posted on June 15, 2019 by Linda Spiker

Spring and summer, the time for simple, lovely, easy to put together meals. We love this Grilled Chicken with Strawberry and Arugula Salad for it’s simplicity, flavor and beauty. See what we mean…
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Chicken:

Brining is the secret to success when it comes to boneless, skinless chicken breasts (don’t worry it’s easy!). These breasts were brined in sea salt salt and water for 30 minutes, then grilled to juicy perfection. No dry, tasteless chicken breasts here!

The Salad:

Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.

The Dressing:

We give you two choices: we prefer an olive oil and white balsamic vinaigrette on this salad. It’s smooth, fresh and light, perfect for spring and summer. But you can also use a traditional balsamic.

The Recipe: Grilled Chicken with Strawberry and Arugula Salad!

What you need: Himalayan or kosher sea salt for brining and a quality white balsamic vinegar (<—our fave but we also like this one) If you prefer you can use a traditional balsamic. You will also need parchment paper and a rolling pin for pounding chicken.

5 from 8 votes

Grilled Chicken with Strawberry and Arugula Salad!

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!

Course: dinner, Main Course

Cuisine: American, BBQ, grilling

Keyword: #bbq, #easy dinner, Paleo, whole30

Servings: 4

Author: Linda Spiker

Ingredients

For Chicken:

4 smallish boneless skinless chicken breasts, pounded and brined
6 cups water
1/3 cup sea salt, I use Himalayan sea salt, but you can use Kosher too
sea salt, pepper, olive oil

For Salad:

4 cups organic baby arugula
2 cups sliced organic strawberries
1/4 cup roasted pine nuts

For White Balsamic dressing:

1/3 cup extra virgin olive oil or avocado oil
3 tablespoons white balsamic
1 tablespoon fresh lemon juice
pinch sea salt and black pepper

If using traditional balsamic

1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon dijon mustard
pinch sea salt and pepper

Instructions

Place water and salt in a large bowl and stir
Place chicken breasts between folded parchment paper and pound with a rolling pin until uniformly thick (about 3/4" thick is best)
Place breasts in salt water for 30 minutes

While breasts brine, prepare salad and dressing, preheat grill:

After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and whisk together dressing ingredients
Preheat grill on high, about 425 degrees
After breasts have brined for 30 minutes, remove breasts from water, pat dry with paper towels
Brush with olive oil and season with salt and pepper, to taste
Place breasts on preheated grill, close lid and cook until nice golden grill marks are established (3-4 minutes), then turn the meat a quarter turn (don’t flip, just rotate the same side a 1/4 turn) and cook until new criss-cross marks appear. (3-4 minutes)
Turn breasts over, lower heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook! Remove from grill
Whisk dressing again and dress salad
Leave whole or if desired, cut breasts on the diagonal and serve topped with salad

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Grilled Naan Chicken Salad Wraps with Cherry Salsa!

Posted on June 8, 2019 by Linda Spiker

When it comes to summer and cooking, for us it’s all about not really cooking at all, which is where these Grilled Naan Chicken Salad Wraps with Cherry Salsa come in!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

No “Real” Cooking Required:

Ok we love a big elaborate BBQ for sure. But sometimes we want that fun, outdoor BBQ experience without all the fancy sauces, multiple courses, and clean up. When we want a fast delicious grilled menu in minutes, we opt for these Grilled Naan Chicken Salad Wraps with Cherry Salsa. Just heat naan outside on the grill or inside on a grill pan, add lettuce, rotisserie chicken, cherry salsa and some feta and voila! A tasty, gorgeous meal with very little work.

The Salsa:

This salsa is not only beautiful, it’s a sweet, tart, spicy, salty combination that compliments the savory chicken and feta perfectly. To make your life easier, use a cherry pitter. It’s a little hand held device that pops that pit right out! But if you don’t have one, no worries, I give instructions for pitting cherries the old fashioned way in the recipe below.

That’s a Wrap!

Wrap all that goodness up in warm grilled naan and it’s heaven on earth. Your mouth and your belly will be happy. You hands will be too, since there will be like three dishes to wash…unless you use paper plates and then there won’t be one.

If Peaches are More Your Jam…

Click here for the same recipe, different salsa!

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

Tips and what you need: To make your life easier, use a cherry pitter. If cooking indoors, you will need a grill pan. If you aren’t sure how to handle a hot pepper click here for a tutorial.

5 from 3 votes

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

A quick and easy meal that is warm, delicious and satisfying! Please see "tips" above in blog post for advice on pitting cherries.

Course: dinner, lunch

Keyword: cherry salsa, chicken wrap, wrap

Servings: 4 wraps

Author: Linda Spiker

Ingredients

Cherry Salsa:

1 cup pitted and quartered cherries (I used red and yellow)
1/4 cup finely chopped red onion
1-2 teaspoons or more or less finely minced jalapeno, basically use as much or as little as works with your level of heat tolerance
1 tablespoon cilantro, chopped
2 tablespoons roasted salted pepitas (pumpkin seeds)
juice of half a lime
sea salt to taste

Wraps:

2 cups warm rotisserie chicken
2 cups fresh lettuce (I used baby greens)
1/2 cup crumbled feta or soft goat cheese
4 pieces naan bread, grilled

Instructions

Note: To save time I recommend using a cherry pitter. If you choose to do it by hand, no problem! Use a knife to score the cherry around the pit, then twist each half of the cherry in opposite directions, cherry will come apart. Use fingers to pry that pit out!

Cherry Salsa Prep:

Pit and dice cherries, toss with minced jalapenos, onions, lime juice, sea salt, pepitas and 1/2 tablespoon cilantro, reserving the rest for garnish. Set aside

Wraps:

If using an outdoor grill, preheat to 400 degrees with lid closed. If cooking indoors use a grill pan on the cooktop to heat naan right before serving.
Shred warm chicken by hand
Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)
Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto
Serve

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Herbed Chicken Breast with Carrot Purée and Brown Butter

Posted on May 4, 2019 by Linda Spiker

When we visit our cabin in Sundance, Utah, we often eat at a little farm to table restaurant nearby. They serve an amazing Herbed Chicken Breast with Carrot Purée and Brown Butter that we just love. When we return home we always crave that meal. So I recreated it, and you my lucky friends get to reap the rewards!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Chicken:

Brined for 30 minutes, smothered in herbs and then cooked with the skin on, this chicken breast is anything but dry and tasteless. Browned in a skillet and then oven finished, so you have that fabulous combination of crispy skin and tender meat. This meal is casual enough for everyday and special enough for romantic celebrations.

THREE KEYS TO MAKING A PERFECTLY TENDER CHICKEN BREAST:

Bone in, skin on! The bone and the skin make for the most flavorful, tender chicken breast.
Brine: Don’t be intimidated! It’s as simple as soaking the chicken in salt water for 30 minutes.
Start on the cooktop, finish in the oven. Tender inside, crispy outside. And there you have it! How easy is that?

The Carrot Purée and Brown Butter:

There is nothing better than taking a forkful of this savory herbed chicken and swirling it around in that bed of sweet carrot purée and browned butter. If you have never tasted brown butter, it has a caramelized nutty flavor that basically makes this meal a little piece of heaven.

Need More Healthy Chicken Recipes?

Chicken lovers, click here, here, and here!

The Recipe: Herbed Chicken Breast with Carrot Purée and Brown Butter

Tips and what you will need: People often overcook chicken, making it dry. Resist that temptation! You will need a food processor or blender, an oven safe pan and a good sea salt: I use fine himalayan sea salt for brining.

5 from 6 votes

Herbed Chicken Breast with Carrot Purée and Brown Butter

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

A tender chicken breast, rubbed with herbs and served with whipped carrots and brown butter!

Course: dinner

Keyword: brown butter, carrot puree, herbed chicken, Paleo, roasted chicken

Servings: 4 servings

Author: Linda Spiker

Ingredients

4 chicken breasts, bone in skin on
1/3 cup kosher salt, or Himalayan sea salt (for brining)
3 tablespoons olive oil
pepper, to taste
garlic powder, to taste
4 sprigs fresh thyme, leaves stripped and chopped (you can use extra sprigs for garnish)
2 tablespoons freshly chopped parsley
4 cups carrots, peeled and sliced 1/4" thick
2 cups chicken broth
1/2 cup plus 2 tablespoons butter, separated

Instructions

Place 6 cups water into a large bowl, add sea salt and stir. Add chicken breasts. Go do something productive or take a nap while chicken brines for 30 minutes
Preheat oven to 400 degrees and place oven rack in upper third of oven
Remove breasts from salt water and pat dry with paper towel. Brush chicken skin with a little olive oil. Sprinkle with garlic powder, sea salt and pepper. Rub gently into skin
Heat oven safe pan on cooktop on med /high heat for two minutes. Add olive oil. When oil is hot add chicken, skin side down to pan, cooking until golden brown, lowering heat if necessary (about five minutes)
Turn chicken skin side up, sprinkle with thyme and transfer pan to oven and cook for 20-30 minutes depending on the size of chicken breast.
While chicken breasts are cooking, make carrots and brown butter:
Place a medium size sauce pan on cooktop on high heat, add broth. Bring to a boil, then lower to a simmer. Add carrots and cook until soft and much of the broth has evaporated (about 8 minutes) NOTE: if the carrots are soft but you feel like there is too much broth left in the pan, pour broth into a small bowl and use only if needed to thin our puree
Pour into carrots and what's left of broth into processor or blender, add 2 tablespoons butter, a pinch of sea salt and pepper and blend until smooth. Place back in pan and keep warm while you make brown butter:
Place a very small pan on medium heat, add 1/2 cup (1 stick) butter. Simmer butter, stirring frequently for about five minutes. Be patient. Butter will bubble, then become frothy and finally the center will erupt with a golden color. Immediately turn off heat and stir. Your butter is now browned!
When chicken breasts are done, plate food: Divide carrots evenly onto four plates, top with chicken, drizzle with brown butter and garnish with parsley and a few remaining sprigs of thyme. Eat up!

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Easy Garlic Lime Chicken Tacos with Lime Crema

Posted on April 27, 2019 by Linda Spiker

Tacos. I can’t think of anyone who doesn’t love them. And these Easy Garlic Lime Chicken Tacos with Lime Crema are as easy to make as they are to love!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Tortillas:

No need to dirty a pan, we simply cook the freshest corn tortillas we can find right on the burner flame! Not only does it warm them up but it gives them those lovely charred edges.

The Chicken:

Because we here at The Organic Kitchen like to make life easier, we offer this recipe using rotisserie chicken. But if you love to roast your own, you can double the recipe for our spicy lime chicken and use that, either way, you are going to toss that tender chicken in fresh lime juice, garlic and jalapeño for a fabulous taco filling!

The Add Ons and Lime Crema:

Because this chicken is so flavorful, we keep the toppings fairly simple: avocado, Cotija cheese, and tomatoes. The final flavor flourish is the lime crema! Sour cream, mixed with lime juice and zest…yup, that’s it. So easy but adds a touch of creamy lime to each taco!

The Recipe: Easy Garlic Lime Chicken Tacos with Lime Crema

What you need: a good pan and as always, a fabulous knife!

5 from 7 votes

Easy Lime Garlic Chicken Tacos with Lime Crema

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Easy tacos made using rotisserie chicken tossed in fresh herbs and spices! If you would rather roast your own chicken, see my link above for spicy lime chicken.

Course: dinner

Cuisine: Mexican

Keyword: cinco de mayo, easy dinner recipe, easy lunch recipe

Servings: 12 tacos

Author: Linda Spiker

Ingredients

For Lime Crema:

1/2 cup crema or sour cream
juice and zest of half a small lime
pinch of sea salt and freshly ground pepper

For Tacos:

2 large ripe avocados, peeled and diced or sliced
16 cherry tomatoes, cut in half or quartered
4 limes, two for juice and two for garnish
juice of one lemon
1-2 tablespoons minced jalapeno pepper, depending on how hot you like it!
2 cloves garlic, peeled and minced finely
6 cups sliced rotisserie chicken, or use my spicy lime chicken linked above
2-3 tablespoons olive oil
Sea salt and freshly ground pepper to taste
12 corn tortillas
6 oz Cotija cheese
4 tablespoons chopped cilantro for garnish

Instructions

For crema:

In a small bowl whisk together sour cream or crema, lime juice, zest, sea salt and pepper, set aside

For Tacos:

Prep tomatoes and avocado, set aside. Crumble Cotija cheese.
Juice lemon and two limes, whisk with jalapeno and garlic, set aside
Quarter remaining limes for garnish
Slice chicken
Place a pan on medium heat, add olive oil. When oil is hot add chicken and cook, gently stirring here and there until heated through
While chicken cooks, heat tortillas on other cooktop burners, using tongs to turn
When chicken is heated through, toss with prepared lemon/lime juice and herbs, season with sea salt and pepper
Fill tortillas with chicken, avocado, tomato, cotija cheese, garnish with crema and cilantro and serve!

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Category Archives: chicken

Lemon Chicken with Roasted Potatoes

SUN BASKET: Perfect for Couples or Families!

Easy, Convenient, and Less Expensive!

CHOOSE FROM 18 HEALTHY & DELICIOUS RECIPES A WEEK FROM SUN BASKET! SAVE $45 IF YOU ORDER TODAY!

About This Meal: Sun Basket Calls it Mrs. Scorcese’s Lemon Chicken

The Recipe: Easy Lemon Chicken with Roasted Potatoes

MAY I PLEASE ASK A FAVOR?

Grilled Chicken with Strawberry and Arugula Salad!

The Chicken:

The Salad:

The Dressing:

The Recipe: Grilled Chicken with Strawberry and Arugula Salad!

MAY I PLEASE ASK A FAVOR?

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

No “Real” Cooking Required:

The Salsa:

That’s a Wrap!

If Peaches are More Your Jam…

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

MAY I PLEASE ASK A FAVOR?

Herbed Chicken Breast with Carrot Purée and Brown Butter

The Chicken:

THREE KEYS TO MAKING A PERFECTLY TENDER CHICKEN BREAST:

The Carrot Purée and Brown Butter:

Need More Healthy Chicken Recipes?

The Recipe: Herbed Chicken Breast with Carrot Purée and Brown Butter

MAY I PLEASE ASK A FAVOR?

Easy Garlic Lime Chicken Tacos with Lime Crema

The Tortillas:

The Chicken:

The Add Ons and Lime Crema:

The Recipe: Easy Garlic Lime Chicken Tacos with Lime Crema

MAY I PLEASE ASK A FAVOR?