I've been in a funk lately. I don't know where the feeling comes from exactly, but it's causing me to struggle a bit when it comes time to come up with new ideas for meals. I know I don't HAVE to cook something new each night, but if I don't..... well... whatever will I post about? What? What's that you say? Don't post? Well, that's just crazy talk.....
You see, I have come to the realization that I am an addict. Yep, that's right.. I am addicted to blogging. Seriously, I cannot NOT post - it makes me crazy. Ok, maybe crazy is pretty extreme, but honestly, I can go one day during the week and the entire weekend without posting, but after that, I feel like something is seriously missing. It's like I went to work and forgot to get dressed or something. It's a strange, strange feeling and an even stranger feeling when you realize exactly what is happening. I mean, do they have a bloggers anonymous somewhere that I can join or am I in this all alone?? What's a girl to do??? :)
ANYWAY.... I could go on and on, but you didn't come to hear me confess, did you? Nope, you came here for the food... so let's talk chicken! And not only chicken, but simple chicken with an even easier aioli to go with it! I used Herbes de Provence in this recipe, but you can use any mixture of herb combination you would like. Don't want to use dried herbs? Perfect! Get your hands on some fresh herbs and create an even more flavorful meal. All I know is you are going to want to try this.. it was GRRRRREAT! (sorry had to channel my inner Tony the Tiger for a minute!)
By the way... I do a lot of grilling and I know there are a lot of people out there that read my blog that do not grill. Don't let that discourage you from making any of these dishes. They can be easily adapted to bake or even pan sear. If you have any questions on any other ways of preparing these dishes, hit me up via email - firstname.lastname@example.org - I'll give you the best recommendations I can!
Lemon Herb Grilled Chicken
Created by Jenn's Food Journey
- Serves 2 -
zest of 1 lemon
1/4 cup lemon juice
2 Tablespoons basil olive oil (or extra virgin)
1/2 Tablespoon Dijon mustard
2 garlic cloves, finely minced
1 1/2 teaspoons Herbes de Provence
2 large boneless, skinless chicken breasts
For the aioli -
1/4 cup mayonnaise
1 Tablespoon champagne vinegar
1/8 teaspoon garlic powder
1/2 teaspoon Herbes de Provence
1 teaspoon lemon juice
salt and pepper to taste
In a bowl or measuring cup, mix together the zest, lemon juice, olive oil, Dijon, garlic, and herbs until well combined. Place the chicken in a resealable bag and pour the marinade over it. Seal and place in refrigerator for 1 hour.
Meanwhile, in a small bowl, mix together all the ingredients for the aioli until well combined. Season with salt and pepper. Cover and refrigerate until ready to use. (can be made up to 3 days ahead of time)
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove the chicken from the bag and discard marinade. Place the chicken directly over the fire and grill 6-10 minutes per side or until the chicken has reached an internal temperature of 165 degrees F. Remove from grill and serve with aioli. Enjoy!
One Year Ago: Thai Steak with Fried Rice
Two Years Ago: Honey Garlic Pasta