I always say that chicken is a busy mom’s best friend. Not only is it affordable and easy to prepare, it’s also versatile, and can be served more than once a day, without anyone complaining (at least in my home).
The following chicken recipes are ideal for a light lunch and a traditional family-style dinner:
GRILLED CHICKEN WRAP
4 chicken breasts
6 slices of bacon
1 roasted red pepper
1 grilled portobella mushroom, sliced
4 slices Pepperjack cheese
4 cups spinach
1 cup Cucumber Ranch salad dressing
4 spinach tortillas
Sprinkle the chicken with salt and pepper and grill for 3 to 4 minutes on each side.
Toss the portobello and scallions with olive oil, and grill for a couple of minutes on each side. Set aside.
Char the pepper on the grill, cover with plastic wrap for 10 minutes, when cool remove skins and seeds, cut into 1/2-inch strips.
Toss spinach with the dressing, and then divide onto the tortillas. Top the spinach with chicken breast slices, crumble the bacon and divide the vegetables, among the wraps. Cut the cheese in half and place over the vegetables.
Starting on each side, fold over a 1/4 of the tortilla, then fold the bottom over the filling and continue to roll until you get to the end.
Slice in half and serve.
LEMON ROSEMARY CHICKEN
4 pounds chicken parts, skin-on, bone-in
2 tablespoons lemon zest
1/2 cup fresh lemon juice
2 cloves garlic, crushed
2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter, melted
1 lemon, sliced
1/2 cup chopped flat leaf parsley
Extra fresh whole stems of rosemary
Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl, whisk to combine.
Place the chicken pieces and the marinade in a large bowl or gallon- sized Ziploc bag. Rotate the bag so that all chicken pieces are coated with the marinade. Place in the refrigerator and let marinade for 2 hours.
Preheat oven to 425 degrees.
Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Pour the marinade over chicken. Drizzle chicken with butter.
Bake for 45 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, and the juices run clear.
Cover dish with foil and let sit for 10 minutes before serving.
Garnish with fresh lemon slices, fresh rosemary, and parsley.