Lemon Chicken with Roasted Potatoes

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.)

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

 

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 Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

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!

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

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!

  1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
  2. 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!

    $35 off - Sun Basket

 

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.

Easy Lemon Chicken with Roasted Potatoes #lemonchicken #glutenfree #whole30 #paleo

 

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:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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.

  2. Remove vegetables from oven when they are browned and slightly crispy, plate. Add chicken and pour sauce over the top!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Macerated Berries and Sour Whipped Cream

We thought it might never happen, but summer weather has finally arrived! Berries are the big reward of the summer heat. Which brings us to a favorite and very easy to make summer dessert, Macerated Berries with Sour Whipped Cream!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

What are “Macerated” Berries?

Good question! Macerated berries are berries marinated in either a little juice and sugar or liqueur, until they become somewhat soft, giving up their own juices to make their own sweet, tangy, flavorful syrup.

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

What is “Sour” Whipped Cream?

Wow, you ask a lot of questions. But I had six kids so I am used to that. To make “sour” whipped cream simply add sour cream to a basic homemade whipped cream recipe, giving it little tang! We love to use vanilla paste in our whipped cream, of course you may use extract if preferred. Here we have served this dessert topping over scones…

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

What Are “Scones”?

Oh c’mon! You know what scones are, but you may not know where to get an amazing traditional scone mix or a gluten free scone mix (<—right there)  These are both easy to prepare and bake up quickly. Basically they are foolproof! You may also like to serve this dessert topping over my no churn vanilla ice cream (just leave out the chocolate covered nuts).

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

Sugar Free Options:

You can use any sugar you wish, but because we are all grown ups here, I offer a natural refined sugar free sweetening option. Yup, grown ups need to watch that glycemic index! In place of sugar you can use Lankanto a natural 1:1 sweetening option made with monk fruit and Stevia in place of sugar!

The Recipe: Macerated Berries and Sour Whipped Cream

Tips and what you need: I love making whipped cream by hand using a whisk, but if your arms get too tired you can certainly use a hand mixer, or stand mixerI also love vanilla paste in this whipped cream, but extract works too. If you want to serve over scones, see link above.

5 from 3 votes
Macerated Berries and 'Sour' Whipped Cream
Prep Time
10 mins
Total Time
55 mins
 

A versatile fruit dessert with a tangy whipped cream that can also be used to lavish on ice cream or pour over cakes!

Course: Dessert
Keyword: berries, dessert, fruit, whipped cream
Servings: 4 servings
Author: Linda Spiker
Ingredients
The Berries:
  • 6 cups mixed berries (if using strawberries, slice them) I used strawberries, raspberries, and blueberries
  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup granulated organic sugar or natural sweetener of your choice (see link to Lankanto above)
The Sour Whipped Cream
  • 1 pint heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup organic powdered sugar, or natural sweetener of your choice
  • 1 teaspoon vanilla paste or extract
Instructions
Making berries:
  1. Place all berries in a large bowl and stir until mixed, remove 1/3 of the berries, place in a smaller bowl and add orange juice and sugar. Use a fork to smash berries and mix sugar

  2. Pour smashed berries over the berries in the big bowl and stir well. Let sit on the counter for 45 minutes, stirring occasionally and watch the magic happen

To make cream:
  1. Place heavy whipping cream, sour cream, sugar and vanilla into a mixing bowl and use a hand mixer or whisk to mix until cream thickens and peaks form

Serving suggestions:
  1. Plate berries, top with cream! Or pour over scones, cake, ice cream, waffles...whatever you wish!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

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.)

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

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.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

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.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

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.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

If Peaches are More Your Jam…

Click here for the same recipe, different salsa!

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

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
  1. 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:
  1. 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:
  1. 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.

  2. Shred warm chicken by hand

  3. Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)

  4. Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto

  5. Serve

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with Cook with Me Darling’s ideals and that I believe would be of value to my readers.The Orgnaic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Peach, Prosciutto and Burrata Grilled Naan Pizza!

Summer and grilling… two of my favorite things! This week we grilled up these Peach, Prosciutto and Burrata Naan Pizzas and were they a hit! So fresh, summery, flavorful and delicious, it’s hard to eat only one!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Peach, Prosciutto and Burrata Grilled Naan Pizza!

 

Grill or Oven? It’s All Good!

While I prefer to make these on the grill (who wants to heat up a kitchen?) I will give you instructions for both the oven and the grill. Each are equally easy and tasty. Look at those sweet peaches and fresh basil…yum!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Bread and The Toppings:

I start with a delicious store bought naan bread drizzled with olive oil and sprinkled with freshly grated parmesan cheese. Then I add a couple slices of prosciutto, burrata cheese, fresh peach slices and walnuts. Burrata cheese is a combination of mozzarella and cream. Dreamy is what it is! Pop pizza on the grill or into the oven and just 6-7 minutes later you have an amazing meal. Garnish with fresh basil and (affiliate link)  balsamic glaze and serve!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

That Glaze Though:

I know the balsamic glaze may seem like a small thing, something maybe you could skip, but please DON”T! That balsamic makes all the difference. Balsamic glaze is reduced balsamic vinegar with the consistency of syrup, which is why is stays put where you pour it, and the glaze adds spectacular flavor to this pizza. Sweet and tangy it is the perfect finishing touch drizzled on creamy burrata and warm peaches.

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Recipe: Peach, Prosciutto and Burrata Grilled Naan Pizza!

What you’ll need: If you don’t use a grill due to lack or room, let me introduce you the the cool little grill we have! We take this mini grill to the beach and the park. It’s small enough to store easily and fits on apartment balconies with no problem! You will need a microplane for grating parmesan. The balsamic glaze can be found in most grocery stores or you can have it delivered to your door.

5 from 3 votes
Peach, Prosciutto and Burrata Grilled Naan Pizza!
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

An easy to make, delicious grilled summer pizza! 

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe, kid-friendly recipes
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 4 pieces of naan a traditional Indian bread
  • 2 tablespoons olive oil give or take
  • 1/2 cup freshly grated parmesan
  • 8 slices prosciutto
  • 4-6 ounces burrata cheese
  • 3 ripe peaches sliced
  • 1/3 cup raw walnuts pieces
  • 1/3 cups freshly chopped basil
  • Balsamic glaze
Instructions
  1. Preheat grill or oven to 425. If using oven, place oven rack in upper third of oven.
  2. Brush each piece of naan with olive oil, leaving an inch of crust without oil
  3. sprinkle with parmesan
  4. place two pieces of prosciutto on each piece of naan
  5. drop tablespoon size balls of burrata onto pizzas and arrange peach slices however you wish
  6. sprinkle with walnuts
  7. Place naan onto grill and close lid. If using oven, place pizzas directly on rack (you may want to put aluminum foil in bottom of oven just in case cheese melts off pizzas)
  8. Cook for 6-7 minutes or until bread is warm and cheese is melted
  9. Remove, sprinkle with fresh basil and then drizzle generously with balsamic glaze. Eat and give the universe some gratitude for those peaches!

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

View The Organic Kitchen’s Privacy Policy. 

Pear and Blackberry Salad

 

Late summer to early autumn is the season of the blackberry! This Pear and Blackberry Salad has it all: greens, thinly sliced pears, chopped pistachios, soft cheese and a beautiful Lemon Poppyseed Vinaigrette heavy on the chives. This gorgeous salad is a warm weather favorite!
(This post contains affiliate links off which I may make a commission, your price remains the same)

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

Bring This One to The Backyard BBQ!

Bring this salad along to picnics, backyard BBQs, tailgate parties or serve as a side for any family meal, trust me, it will disappear quickly!

I am sure you have noticed this amazing platter by now, it was lovingly handmade by Nikki at HappyClay.com . Swoon right? You can check out her Etsy Shop here.

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

 

 

 

 

You Can Also Use Boysenberries!

In early summer,  blackberries can be subbed with sweet, juicy boysenberries, just as pretty, just as delicious! And it’s always wise to eat food in season.

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

This creamy lemon poppyseed vinaigrette is the perfect compliment to sweet berries, sugary pears and soft feta!

Greens with Pears, Blackberries and Creamy Lemon Poppyseed Vinaigrette

The Recipe: Greens with Pears, Blackberries and Creamy Lemon Poppyseed Dressing

Tips and what you will need: (affiliate links) A good sharp knife is a must for thinly slicing pears! Use a  microplane for zesting citrus, use a blender to make vinaigrette, I use a Blendtec.

5 from 3 votes
Pear and Blackberry Salad with Creamy Lemon Poppyseed Vinaigrette
Prep Time
10 mins
Total Time
10 mins
 

A delicious healthy salad for late summer, early autumn. Or serve with boysenberries in early summer.

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe, summer recipe
Servings: 6 servings
Author: Linda Spiker
Ingredients
Salad:
  • 5 oz baby greens
  • 1 cup blackberries (or boysenberries)
  • 1 pear, very thinly sliced
  • 1/2 cup roasted salted pistachios, chopped
  • Crumbled creamy feta or soft goat cheese
Lemon Poppy Seed Vinaigrette:
  • zest of one small lemon
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons honey
  • a generous pinch sea salt and freshly ground pepper
  • 1/2 cup extra virgin olive oil
  • 1 Tablespoon chopped chives
  • 1 teaspoon poppy seeds
Instructions
  1. Assemble salad ingredients on a platter.
  2. Squeeze lemon juice into blender.
  3. Add honey, sea salt and pepper.
  4. Blend.
  5. Drizzle olive oil into blender very slowly.
  6. When dressing has emulsified (about 60 seconds) turn off blender.
  7. Pour dressing into mason jar. Add chives and poppy seeds. Shake.
  8. Dress salad lightly and toss. Serve (You can save extra dressing for up to five days in the fridge)

I hope my salads are as big a hit at your house as they are at mine! Salads are such a great way to get fruits, veggies and healthy fats into a meal in one recipe! Serve this with my Lemon Garlic Roasted Chicken and you have yourself a beautiful feast!

 May I Please Ask A Favor?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

 View The Organic Kitchen’s Privacy Policy.

Post tags: Dairy free, gluten free, grain free