Organic Food Blog

I love finding new recipes to try and this week, I found a fabulous one for chicken on the Food Network Web site. I tried it and all I can say is Wow!!! You will love it. Before I give you the recipe, let me just say that I did make a few modifications that worked really well. Instead of spraying the pan with cooking spray, I used butter for added flavor. I also added an extra dash of garlic and some finely chopped onions, since I am a firm believer that, if it isn’t sweet, it requires onions. I also added organic corn for an additional veggie. Here is goes…I hope you enjoy!

Saffron Chicken, Boiled Lemon and Green Bean Salad (courtesy of http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37193,00.html)

1 lemon, preferably unwaxed
1 1/4 teaspoons salt, plus more to taste, divided
Pinch saffron
2 tablespoons finely chopped mint leaves
1 clove garlic, minced
3 tablespoons lemon juice, divided
1/4 cup olive oil, divided
1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick
1 pound green beans, washed and trimmed
Cooking spray
2 tablespoons finely chopped fresh thyme leaves
1 tablespoon honey
Freshly ground black pepper

Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool. In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.

Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.

Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.

Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.

In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.