Lemon chicken and potato

 

Ingredients

• 8 bone-in chicken thighs
• ⅓ cup extra-virgin olive oil
• ¼ cup lemon juice
• 4 garlic gloves minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 1 teaspoon seasoning salt
• 1 teaspoon paprika 
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder 

Instructions

• Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard,seasoning salt, other spices and pepper. 
  
• Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 30 minutes (and up to 2 hours) in the fridge. 
  
• Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top. 
  
• Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you're serving this dish up for a dinner party, you can garnish it with lemon slices if you'd like. 
  

Optional 

5 russet potatoes 

Peel and slice into wedges 

Make the same marinade as above.

Spread evenly on a cookie sheet with parchment paper and bake on 400 for 30 to 45 minutes until tender.

Salmon w/ black bean and corn salsa

 

Ingredients

• 12 oz skinless salmon filets
• 1 tbsp taco seasoning
• Kosher salt and pepper to taste
• 1 tbsp olive oil
• 1 avocado sliced - optional 
• 1/2 lemon juiced
• 2 cups cooked brown rice

Black Bean Salsa:

• 1 red bell pepper chopped
• 2-3 jalapeño peppers seeded and chopped
• 1 (15 ounce) can black beans drained and rinsed
• 1 (15 ounce) can corn drained
• 4 green onions chopped
• 1/4 cup chopped fresh cilantro
• 2 limes juiced
• 2 tbsp olive oil
• 1 garlic clove minced

Instructions

• Rub the salmon filets with the taco seasoning, salt, pepper, and olive oil.
• Preheat a non-stick pan over medium heat. Cook the salmon filets for about 3 minutes per side, or until blackened and the internal temperature reaches 130ºF. Allow the salmon to rest on a plate while making the salsa.
• In a mixing bowl add all the ingredients for the beans salsa and stir well to combine.
• Divide the cooked rice among your 4 serving bowls. Top with bean salsa and salmon. Serve with sliced avocado and lime wedges if desired and enjoy!

Lemon pepper smothered chicken

 

Ingredients

• 2 chicken breasts cut in half lengthwise
• 1 teaspoon seasoning Salt 
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 2 cloves garlic minced
• 1 tablespoon flour
• 2/3 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/2 tablespoon lemon pepper
• 2 tablespoons honey 
• 2 tablespoons mustard 
• 1 tablespoon of lemon pepper seasoning 

Instructions

• Cut the chicken breasts in half lengthwise so you've got 4 thinner pieces.
•  Sprinkle them with seasoning salt
•   lemon pepper 
  
• Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
  
• Sear the chicken for 4-5 minutes/side, then transfer it to a plate.
  
• Add the remaining butter to the pan and let it melt, then add in the garlic and sprinkle the flour in. Let it cook for about 30 seconds to 1 minute (stir it a couple times).
  
• Add the broth, cream, and lemon pepper to the skillet. Whisk it for a minute or so until the flour dissolves.
  
• Add the chicken back to the pan add the honey and the mustard (and any juices from the plate), and let it cook for another 4-5 minutes or until the chicken has cooked through (165F) and the sauce has thickened a bit. You may need to turn the heat down if it's boiling like crazy (you want it to bubble ). Season with more lemon pepper if needed and serve immediately.