Lemon Chicken Caesar Salad (adapted from Team Beachbody)
3 romaine lettuce heads, chopped (or torn)
12 oz Lemon Chicken Breasts (see recipe below)
¾ cup Creamy Lemon Caesar Dressing (see recipe below)
¼ cup whole wheat croutons
¼ cup shaved Parmesan cheese (about ¾ oz)
Place lettuce and chicken in a large serving bowl. Drizzle with dressing; toss gently to blend.
Sprinkle with croutons and cheese.
Creamy Lemon Caesar Dressing (adapted from Team Beachbody)
8 oz nonfat plain yogurt
¼ cup mayonnaise
3 Tbsp. fresh lemon juice
2 cloves garlic, finely chopped
2 anchovies (or 1 to 2 tsp. anchovy paste)
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
Sea salt and ground black pepper (to taste; optional)
Place all ingredients in a food processor (or blender) and pulse until smooth.
Lemon Chicken (adapted from Ina Garten)
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.