Wednesday, June 27, 2012
Southwest Chicken with Garden Salad
Simple southwest chicken with salad of fresh garden lettuce. I seared the chicken in a pan then finished it in the oven at 375º for 30 minutes total cooking time. The rice is plain but I drizzled a little fresh lemon juice over each breast on the plate so the flavor was carried into the rice.
The lettuce is fresh from the garden, crisp but tender. We both noticed the red tinged lettuce has a distinct bitter taste. The chickens may get those plants.
The vinaigrette was a little less than half extra virgin olive oil for a total of 1 tablespoon of oil. To that I added a teaspoon of rice wine vinegar and a teaspoon of fresh lemon juice. Some salt, pepper and a little garlic powder. I also chopped up some fresh oregano and parsley which I stupidly put in the lettuce instead of the dressing, but it worked anyway.
It isn't terribly sophisticated but it tastes good and it can be on the plate in 31 minutes if you just can't wait. The meat will be slightly tastier if it reaches room temperature before being cooked and it will be moister if it can rest out of the oven. In any case, taste for time spent is hard to beat here.