A THYME TO EAT!
~Recipes by She Gar-C
The nights we have Boot Camp with Legacy are hard meal-wise because we tend to eat later. That means I need to cook something fast, and I need to cook something light. This one was SUPER easy because I incorporated leftover baked chicken that I had frozen and then thawed out in the fridge. We dined on baked chicken with white wine lemon sauce, over lemon thyme jasmine rice and a side of sauteed spinach.
I know I say this all the time, but it’s really true! IT WAS DELICIOUS!!
BAKED CHICKEN WITH WHITE WINE LEMON SAUCE
8 leftover baked boneless skinless chicken breasts, thawed or fresh baked chicken breasts
4 tbs butter
juice of one lemon, plus zest
2 cups white wine
sea salt
pepper
dash of hot sauce
Melt butter in skillet on medium heat, add lemon juice and zest and let simmer until almost syrup-like consistency. Add white wine, salt, pepper and dash of hot sauce. Serve over chicken.
LEMON THYME JASMINE RICE
jasmine rice
juice of one lemon, plus zest
large bunch of time
sea salt
pepper
garlic powder
Cook rice according to directions. Add lemon juice plus zest. Strip thyme from sprigs and add with sea salt, pepper, and garlic powder to taste. Fluff with a fork. Serve under chicken and white wine lemon sauce.
LEMON THYME JASMINE CAULIFLOWER “RICE” (for low-carb or carb-free peeps)
1 head cauliflower
extra virgin olive oil (evoo)
juice of one lemon, plus zest
sea salt
pepper
garlic powder
Shred cauliflower as though you would cheese (see notes) into a pan with enough evoo to barely cover the bottom and stir. Heat on medium for about three minutes. Remove from heat. Add lemon juice plus zest. Strip thyme from sprigs and add with sea salt, pepper, and garlic powder to taste. Fluff with a fork. Serve under chicken and white wine lemon sauce.
NOTES: I use a cheese grater to get the cauliflower to the size of a kernel of rice to get a similar consistency.
SAUTEED SPINACH
1 bag frozen spinach
extra virgin olive oil (evoo)
sea salt
pepper
garlic powder
white wine
Warm enough evoo in a heavy pan to cover bottom. Pour spinach in and let cook through on medium heat. Add sea salt, pepper, and garlic powder and a splash of white wine to deglaze. Remove from heat. Serve with chicken and rice.