Lemon Thyme Chicken

Lemon Thyme Chicken

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Lemon Thyme Chicken with Parmesan Crisps

I’m still atoning for my food sins of the past weekend.  Calorie-wise, it will probably take me about 2 weeks to compensate for the pork (1/2) burrito and ½ a croissant sandwich.  Why is that, anyway?  Oh, well; I don’t really mind, because it was worth it!  I do so love food.

I managed to get in half an hour on the bike and also did arms and legs.  I am so proud of myself because my knee and back are in such pain.  Hopefully, in another 5 months I will have fully recovered from my knee replacement.  Recovering from my first knee replacement took an entire year!  Ugh.  Doing the bike doesn’t help the pain any, but it does help the old ticker and circulation.  I guess I’m just stuck with it.

The first thing I do every morning is think about what to make for dinner.  When I’m not on a super strict health trend, my choices, obviously, are much more varied.

I’ve been trying to come up with some interesting ways to vary my salads with chicken that I have twice a week for dinner.  In exactly 9 days (but who’s counting?), Bill will be home for dinner every night (yay!).  We probably won’t have salad for dinner very often, at least not until the nice weather arrives.  And that could be a long, long time yet, here in soggy Oregon.

Wow, did I hit a home run with this one!  This lemon-thyme chicken would also be good over rice.

To accompany this salad, I made up some Parmesan Crisps, and it only took about 3 seconds of effort.

Lemon Thyme Chicken

Chicken tenders or breasts, sliced diagonally

Finely grated lemon peel

Dried thyme

Kosher salt

Freshly ground black pepper

Extra Virgin Olive Oil

Dry white wine (I used half a cup)

Pat your chicken pieces dry and heat your skillet to medium high.  Sprinkle chicken with salt and pepper and lightly with dried thyme.

Grate a lemon (or two, depending on how much you’re cooking) over the chicken pieces.  I used this Microplane Fine Grater that I got on Amazon.  I love it!

Lightly coat the bottom of your skillet with olive oil.  If you use too much oil, you won’t get those brown bits that we’re looking for, on the bottom of the pan.

Sauté your chicken pieces until cooked through and firm.  Remove chicken to a pie plate.

Deglaze your hot pan with dry white wine and boil until reduced.  Turn off heat and return chicken to the skillet and move around to coat.

That’s it!  If you want to serve this over chicken, deglaze your hot skillet with 1 cup chicken broth and ½ cup white wine.  Place chicken atop a bed of rice, and spoon sauce over it.  Yum!

This is what I used in my salad tonight.

Lemon Thyme Chicken

Romaine lettuce, cut into bite-sized bites

Fresh baby spinach

Orange medallions

Granny Smith apple, sliced


Cherry tomatoes, halved

Orange bell pepper, chopped

Celery, sliced


Chopped almonds

Sunflower seeds, shelled

Shelled walnut halves (thank you, Joan!)

Flaxseeds, sprinkled on top

Red Quinoa, thawed and sprinkled on top

Lemon Vinaigrette

¼ cup freshly squeezed lemon juice

¾ cup extra virgin olive oil

½ to 1 teaspoon garlic, chopped

Kosher salt

Freshly ground black pepper

Parmesan Crisps

Preheat your oven to 350°.  Line a baking sheet with either parchment paper or a silicone baking mat.

Lemon Thyme Chicken with Parmesan CrispsUsing a medium grater, grate fresh parmesan onto the baking sheet, forming small mounds.  I got this grater on Amazon, as well as the super fine grater and the shaver.  If you don’t have a really, sharp grater, check these out.  With a box grater, you’re having to push the box down hard on your cutting board.  With this Microplane Grater, you press down on it at such an angle that you’re not fighting yourself.  It’s way easier to use!

Bake crisps at 350° until lightly browned, about 10 minutes or so.

Important: when you remove the pan from the oven, you must let the crisps cool for a few minutes on the baking sheet.  Cooling them will firm up the melted cheese.

Using a metal spatula, gently remove crisps from baking sheet and enjoy.  These are really yummy but delicate!  If you want, you could also crumble these over your salad.

Lemon-Thyme Chicken with Parmesan Crisps

I hope you try this chicken.  I really love it!  And, yes, I ate every last bite!





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