Lemon Chicken with Summer Squash and Goat Cheese
I’ve had a head cold for well over a week now. First world problem I know, but it’s Summertime and this is getting real old. I finally stayed home from work today, something I never do, but I really must get better before our trip this weekend. Anyways, I’m reminded why I never stay home. I’ve binge watched nearly the entire second season of Orange is the New Black, impulsively bought an ice cream maker and all I’m feeling is really freakin’ sick of my couch.
Anyways, let me tell you the story behind this recipe. It’s a riff on one of the very first recipes I learned to make when I first started cooking back in 2006. Like today, it was Summer and I was getting stir crazy; not because I was sick, but because I was home in Keene, not yet 21, and my boyfriend was studying abroad in Italy. I found this recipe while flipping through one of my mom’s issues of Real Simple. I had a few pounds to lose that summer and figured learning to look healthy meals was be a good start, so I made a deal with my parents: I would start cooking healthy dinners for the family if they would pay for the groceries.
Honestly, I’m sure everyone was much more impressed by this recipe that summer than they would be now that I have much more creative dishes under my belt, but it remains a easy go-to when you’re looking for a quick, healthy summer meal. When my CSA delivered a healthy dose of summer squash, I decided to make this old favorite with a few tweaks to accommodate the contents of my fridge.
Lemon Chicken with Summer Squash and Goat Cheese
Adapted from Real Simple
Ingredients
Directions
- Heat oven to 400° F. Drizzle 1 tsp of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside. Thinly slice the lemon. Place half the slices in the pan.
- Place the chicken on top of the lemon slices and sprinkle with sea salt.
- Slice each zucchini in half lengthwise, then slice each half into ¼-inch-thick half-moons. In a bowl, combine the zucchini, basil and the remaining oil and lemon slices; sprinkle with salt and pepper and toss.
- Spread the mixture around the chicken and sprinkle the crumbled cheese, capers and lemon zest over the top.
- Roast until the chicken is cooked through, 30-40 minutes depending on how thick your chicken is.
Serves 2
