In typical new mom fashion, I can't believe that Monica is already one month old! Seriously. The time is flying by.
While our "new" normal includes diapers (so many diapers), nursing, and trying to sleep, we're trying to keep up with some of our "old" normal. And that includes cooking healthy dinners with enough for planned-overs. Fortunately, the abundant summer produce makes doing this a little easier. It also helps that John is a great cook and can help put dinner on the table.
One such tag-teamed dinner of late was this lemon-sage marinated chicken. I started to marinate the chicken during nap time and John took care of cooking the chicken once he got home from work.
The chicken tasted like summer with the lemon juice and zest. And you can get away with using smooth mustard, but the mustard seeds in whole grain mustard add a nice little pop when you bite into them.
We kept the rest of the meal light and fresh by having some French bread and caprese salad on the side. You could also pair the chicken with a green salad or couscous.
Do you have a favorite quick and healthy weeknight dinner?
Lemon-Sage Marinated Chicken
Adapted from Weber's Charcoal Grilling: The Art of Cooking with Live Fire by Jamie Purviance
Marinade
1 tablespoon freshly grated lemon zest
1/4 cup lemon juice
1/4 cup extra virgin olive oil
3 tablespoons finely chopped fresh sage
1 shallot, minced
2 tablespoons whole grain mustard (or smooth mustard with mustard seeds added separately)
4 garlic cloves, minced
1 tablespoon fresh cracked pepper
4 chicken breasts
1 teaspoon kosher salt
Garnish
Fresh lemon slices
Fresh sage leaves
Directions
In a large, resealable plastic bag or airtight container combine the marinade ingredients.
Place the chicken in the bag or airtight container. Press the air out and seal tightly.
Turn the bag/container to mix the ingredients and distribute the marinade.
Refrigerate 8 to 12 hours, turning occasionally.
Season the chicken with the salt.
Grill and garnish with lemon slices and fresh sage.
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