Lemon Chicken with Squash and Zucchini (Serves 2)
The importance of lemons is the only thing I know about Moroccan cooking, but that has been enough to inspire a surprisingly tasty meal. And even more surprising, I like eating a little cooked lemon.
Prep and Cook Time: 50 minutes
1 pound of boneless, skinless chicken breasts or thighs
32-ounces of low sodium chicken broth (Imagine Organic includes no sugar, cane juice, or soy)
1 medium sweet yellow onion
1 large lemon
1 large yellow squash
1 large zucchini
Extra virgin olive oil
Pre-heat oven to 350 degrees. Cut chicken and chop onion, squash, and zucchini into bite-sized pieces. Slice a lemon lengthwise into 8 pieces. Heat 2 tablespoons of olive oil over medium heat in a Dutch oven. Sauté onion until soft. Add chicken to brown, stirring occasionally. Add a generous dusting of salt, garlic powder, and black pepper. Add squash and zucchini and more spices to taste. Add lemon pieces. Add enough chicken broth to almost, but not quite, submerge ingredients. Cover and place in the oven to bake at 350 degrees for 40 minutes.
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