I realized why most of the recipes I post involve meat or chicken even though we only eat meat about 1/3 to 1/2 of the time. Because I’ve been a carnivore my whole life, I feel more comfortable experimenting with meat and poultry dishes. We’ve only been focusing more on meatless meals for the past few years. So for my veggie meals, I generally rely on someone else’s recipes. They are super yummy, they just aren’t mine.
As I’ve stated in other posts, organic, free range meat and poultry aren’t bad for you when eaten in moderation. This dish was made with organic, hormone and antibiotic-free chicken.
- 2 lbs chicken strips (you could also use chicken breast)
- 1/4 c lemon juice (approximately 1 1/2 lemons)
- 1/4 c extra virgin olive oil
- 1 tbsp Celtic sea salt + 1 tsp
- 1 tbsp coarse black pepper
I brined the chicken strips for about an hour in the fridge. This is optional, but the chicken may not be as tender. Brining is also a great way to complete a defrost of chicken that hasn’t thawed enough in the fridge (honestly, that’s why I made it this way). You should never thaw meat or poultry on the countertop.
To brine, put chicken in a bowl and fill with cold water. Sprinkle 1 tbsp sea salt in the water and move chicken around in water so salt is distributed. Cover and place in refrigerator for an hour. Drain water.
If you don’t want to brine, start here. Whisk lemon juice, olive oil, 1 tsp sea salt, and pepper together. Put chicken in a bowl and top with the mixture. Make sure the chicken is coated thoroughly. Cover and put in the refrigerator for at least a half an hour. Remove from refrigerator and place chicken in a pan on medium heat. If more pepper is desired, sprinkle on top to desired appearance and taste. Cook about 20 minutes, flipping half way through and sprinkling again with pepper if desired.
This fed 3 for dinner, with 3 servings of leftovers. The leftovers make great lunches. Dice and enjoy in a nice spinach salad.
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