college student special: lemon-garlic chicken & veggiesby sincerelycaroline
This is a monthly feature that will highlight a gluten-free recipe created by a super-cool college student. This month, I’m featuring, Anna, a freshman at University of Central Florida.
Anna says: “This flavor-filled dish is inspired by an recipe in The Healthy College Cookbook by Alexandra Nimetz, Jason Stanley, and Emeline Starr. The pictures shown are representative of what this recipe looks like when it is quadrupled, as I tested this recipe out on five people. The recipe below is for one serving, which consists of only two chicken breasts.”
You will need:
– casserole dish
– saute pan
– lemon squeezer (optional)
1 Tablespoon olive oil
2 boneless, skinless chicken breasts
5 cloves of garlic, minced
1/4 cup chopped onions
1/4 cup chopped mushrooms
2 heaping handfuls fresh spinach
salt and pepper to taste.
(1) Preheat oven to 350 degrees F.
(2) Place chicken in a small casserole dish and sprinkle both sides of each breast with desired amount of salt and pepper. Then, cut both lemons in half and remove seeds. Squeeze three of those halves into the casserole dish either by hand or using a lemon squeezer; set the last lemon half aside. Allow chicken to marinate in this juice while you continue prep work — refrigerate if necessary.
(3) Mince 4 cloves of garlic and place them in the casserole dish with the lemon juice and chicken. Coat the chicken in this mixture by flipping the breasts over and/or spooning the mixture over them; for extra flavor, allow some pieces of garlic to be directly on top of and below each chicken breast.
Bake for 30 minutes, or until fully cooked. (Anna notes: Cooked chicken has NO pink in the center.)
(4) While chicken is baking, mince the last clove of garlic and chop desired or suggested amounts of onions & mushrooms. Ready the last lemon half and the spinach.
(5) After the chicken has been in the oven for at least fifteen minutes, saute garlic, onions, and mushrooms in a pan at medium heat, stirring occasionally. When the onions begin to become clear, place desired or suggested amount of spinach in the pan, stirring constantly now. (Spinach takes very little time to wilt, so don’t begin cooking the spinach until just before the other vegetables are done!) While the spinach is cooking, squeeze the last lemon half onto the vegetables and continue stirring until spinach is wilted.
Once vegetables are sufficiently cooked, remove from heat.
(6) When the chicken is done, top it off with the sauteed vegetables. Serve and enjoy!
Want to have your culinary skills featured? I’ll send you $20 to create a gluten-free meal that can be easily made in a college dorm room or small apartment space. All you have to do is provide the recipe and some fun photos. Email me at email@example.com for more details!