When life gives you lemons, I definitely want you to make them into something yummy that isn’t sour, but lemonade is a bit high in sugar. Can we compromise on your optimistic response to the lemons with a delicious, healthy dinner instead?
Lemons actually have a lot to offer, so technically, if life gives you lemons, you should say “thank you”, because they’re a positive in their own right.
Lemons are great for normalizing blood pressure, body temperature and tissue inflammation, regulating the body’s water balance, cleansing your other organs (including your epidermis), easing digestion, boosting immunity, repelling insects, and they are also a nondairy source of calcium.
Below is a recipe I made over the weekend after picking up some fresh lemons at a market. As convenient as it is that seasoning companies make lemon flavored blends, the blends are nothing compared to the taste fresh lemon juice and zest add to a dish.
Ain’t nothin like the real thing baby. Ain’t nothin like the real thing. Turn on some groovy music (yes, it’s 2011 and I say “groovy”) and get to cooking.
Lemon-Garlic-Herb Chicken and Broccoli Recipe
- 4 Chicken Breasts
- Juice of 2 large lemons
- Zest of one lemon
- 3 tsp minced garlic
- 1 Tbsp olive oil
- 1/2 Tbsp butter
- 1 Tbsp. Italian herbs
- 2 cups chopped broccoli (fresh or frozen)
- 1 cup quinoa
- 2 cups water
- s&p to taste
Marinate chicken in juice and zest of one lemon, 2 tsp minced garlic, 1Tbsp olive oil and 1 Tbsp Italian herbs for at least 2 hours. Grill 10-12 mins on each side at med-low heat.
Cook quinoa in water as instructed on the package.
Heat butter, remaining 1 tsp of garlic and juice of one lemon in a skillet. Add broccoli and cook over medium heat, stirring frequently until liquid evaporates. Add quinoa, feta and a sprinkle of sea salt and cracked pepper.
Serve with chicken.
Enjoy your dinner knowing that you’re getting your greens, grains, protein, fiber, vitamin C and calcium in a delicious, low fat meal you can feel good about.