Have you ever had one of those days where you open the refrigerator door searching for something to make for dinner and you just stand there, looking blankly into the void hopelessly lost on what to cook? Well, that happened to me the other night and thankfully sometimes from despair comes victory!! With the few ingredients I could muster up, I created what I believe to be a “blog worthy” dinner. Sometimes the simplest dishes make the most enjoyable meals.
Begin by marinating your chicken. In a large Ziploc bag, add the chicken breasts, olive oil, lemon juice, rosemary, salt and pepper. Refrigerate for at least 30 minutes (next time I make this I am going to marinate for 3-4 hours).
When ready, grill chicken until thoroughly cooked, basting often with marinade.
While the chicken is cooking, melt the butter in a large skillet and saute the mushrooms, scallions, artichoke hearts and garlic. Cook for 5-10 minutes or until mushrooms have released their juices. Season with salt and pepper.
Plate the chicken and sautéed vegetables. Top everything with a generous squeeze from a fresh lemon. Garnish with a lemon slice and voilà — a quick, no brainer dinner!
1 boneless, skinless chicken breast, split
2 tbsp olive oil
Juice of 1 lemon
2 tbsp fresh rosemary, finely chopped
1 tsp salt
½ tsp black pepper
1 tbsp butter
6 scallions, sliced diagonally in ½ inch slices
1 can artichoke hearts, quartered
1-2 garlic cloves, minced
Salt & pepper to taste