mediterranean chicken

Ok, not the best picture, but this dish is super flavorful!  Mediterranean chicken is the ultimate in prep ahead dinners.  It takes about 10 minutes to prepare and requires no work the following evening.  It does need to marinate overnight so I usually make this after the kids go to bed.  On this particular day I served  steamed green beans and Near East cous cous alongside.  

Ingredients

6 boneless skinless chicken breast (I usually thin them but whatever thickness you prefer is fine)

1/2 cup julienne sliced sun dried tomatoes packed in oil (drained)

1/4 cup olive oil

1/4 cup balsamic vinegar

1 T. lemon zest

2-3 garlic cloves, minced

2 T. fresh basil* 

freshly ground black pepper (to taste)

1/4 t. kosher salt

*(For an interesting flavor combination substitute basil with 1/2 t. ground cloves.  I love the way this comes out but my kids tend to like the basil better!)

Directions:

1.  Place washed chicken in a single layer in a 9 X 13 baking dish

2.  Combine all other ingredients in a small bowl and pour over chicken.

4.  Be sure to coat both sides of chicken with marinade.

5.  Refrigerate for 7 hours or overnight.

6.  Bake, uncovered, at 375 degrees for about 35-45 minutes depending on how thick the chicken is.

Easy Steamed Green Beans (or broccoli, asparagus, carrots....etc)

We hate dirtying extra pans.  Even if it is just a steamer.  Why add to the colossal after dinner clean up?   Our vegetables are either steamed or grilled.  Here is our nightly steaming routine...

Place 2 handfuls of washed and trimmed green beans in a medium sized microwaveable bowl.  Add about 1 inch of water to the bowl.  Cover with either a glass plate (leaving room for steam to escape) or plastic wrap (again, leaving an opening for steam).  Microwave for about 2 minutes and 30 seconds or longer depending on desired tenderness!