Three years ago we were celebrating Cinco de Drinko, I mean, Cinco de Mayo, on our honeymoon in Scrub Island. A frozen margarita never tasted so delicious. This throw back has been dreaming of another tropical vacation. #wanderlust Especially since it’s been incredibly rainy and messy ALL week long. (Saturday best be GAWGeous to make up for it.)
I don’t have any guacamole or tacos or quesadillas to share with you today but if you need some inspiration, I suggest checking out How Sweet It Is and What’s Gaby Cooking. Both will have you running out the door to pick up tequila and avocados.
Since this week has been lacking sunshine, I brought some sunshine to the kitchen with this light and bright chicken dinner. The ingredient list is so SHORT and it literally takes 20 minutes from start to finish. ANYONE can make this easy yet delicious dinner.
Before you do anything, marinate your chicken (I used chicken tenders) in an easy mixture of lemon juice, olive oil, and lots of garlic. Marinate the chicken in a large ziplock back to make clean-up a breeze.
While the chicken is marinating, heat your grill pan or skillet and bring water (or broth) to a boil to cook your rice in. I used a 5-minute brown rice but you can use the boil-in-a-bag rice if that’s what you have on hand.
Make sure to sprinkle the chicken with salt and pepper before cooking about 6 minutes on each side (or until there’s no pink). While the chicken is cooking, chop your herbs (I used parsley). Once the rice is finished cooking, toss the warm rice with lemon juice, olive oil, salt and pepper and finally some feta (I used a mediterranean feta). For even more flavor, I added some lemon zest – because throwing it away is such a waste of BRIGHTNESS.
Simple serve the chicken on a bed of the feta rice.
Zippy and bright, the perfect bit of sunshine on a dreary day.