1/4
cup olive oil
1
TB minced fresh rosemary (or dried)
1
TB Dijon mustard (I use Organicville or 365 brand from WF)
1
TB fresh lemon juice
2
tsp fresh minced garlic
1
TB kosher salt (I used Redmond’s Real Sea Salt)
1/2
tsp ground fennel seed (I grind up fennel seed in a small clean coffee grinder)
1/4
tsp pepper
4
chicken breasts (I use Organic Smart Chicken brand from Woodman’s)
Combine
all ingredients in a large zip lock bag.
Let sit for at least 1 to 2 hours in the fridge or overnight. Grill or cook on stovetop with a TB of olive
oil. (I cook mine on the stove.) Throw away remaining marinade. Serve with rice. I make the lemon herb sauce below and drizzle
it over the rice and chicken.
Lemon
Herb Sauce
1/2
cup chicken stock (I use Pacific Organic Chicken Stock from Woodman’s)
1/2
tsp Dijon mustard
1
TB fresh lemon juice
1/4
cup olive oil
2
tsp chopped mixed fresh or dried herbs such as basil, parsley, and/or oregano
Dash
of salt and pepper
In
a small saucepan, bring the chicken stock to a simmer. Add the other
ingredients and heat through. Use a
whisk to stir up the ingredients. Serve
atop chicken and rice.
Feingold Stage 1 if you use Organicville Dijon Mustard
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