Mustard, Lemon, and Coriander Chicken with Lemon Basil Vinaigrette
This recipe was passed on to me by my friend, Julie, during a group Feal Real Journey. So it's group-approved! Definitely give chicken ample time to marinate. The vinaigrette turns this chicken into a dish. Serve with roasted red potatoes and side veggie to make everyone happy. Super easy to make. If it's too cold outside to grill, I'll pound the chicken thin and cook it in our cast-iron skillet, about 4 minutes a side.
Note: to clean your cast-iron skillet, fill it with roughly 1" water and bring it to a boil. Let cool and discard water. Wipe down with a paper towel and then season by coating the pan's surface with a thin layer of olive oil.
1 T Dijon mustard
1 tsp. ground coriander
3 T + 2 T extra virgin olive oil
2 boneless, skinless chicken breasts
salt and fresh ground black pepper to taste 1 T + 2 T lemon juice
2 T finely chopped fresh basil
Whisk together the Dijon mustard, ground coriander, 1 T lemon juice, and 3 T olive oil to make a marinade for the chicken. Season chicken with salt and fresh ground black pepper. Put chicken in Ziploc bag, pour in marinade, and let chicken marinate in the fridge for several hours or all day. When you're ready to cook, remove from the fridge, discard marinade and let chicken come to room temperature. Grill, roast or broil chicken.
Let cooked chicken rest 5-10 minutes, covering with foil if desired. While chicken rests, cut basil into thin strips and finely chop. Whisk together 2 T olive oil and 2 T lemon juice, stir in chopped basil, and season vinaigrette with salt and fresh ground pepper.
Slice chicken on a slight angle, drizzle lemon-basil vinaigrette over the chicken.
Time: 60 minutes with prep
HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.
Write-up by Pam.