Lemon Herbed Chicken and Veggies

This is a meal that my 12-year-old daughter made for me on Mother's Day.  She had attended a demonstration with other youth from church on how to make it and afterward she handed me a grocery list and did the rest herself.  I found it so sweet to see how excited she was about it and was delighted when it turned out legitimately very tasty.  We've since made it another four or five times and this recipe ended up being the catalyst for me to get out of my blogging rut and start posting again, because I was worried about losing the recipe that was typed up on a loose sheet of paper.  The chicken needs to marinate for a few hours, but other than that the whole thing comes together very quickly.  In fact, the rice will probably take longer to cook than the chopping and cooking of the chicken and the veggies.  I envision this recipe being a regular part of our meal rotation for a long time to come!    

I made a 1-1/2 batch for my family of 7.

Click here for printable recipe.  

Posted by Lara.

The ingredients:

MARINADE
1/2 cup olive oil

1/4 cup fresh lemon juice

4 cloves garlic, minced

1 Tbs. dried parsley

2 Tbs. chopped fresh basil

1 tsp. salt

1/2 tsp. pepper

4 boneless skinless chicken breasts, cubed

1 pkg (8-oz.) mushrooms (white or cremini), quartered

1 bell pepper (any color), chopped into large pieces

1 red onion, chopped into large pieces

Directions: 

In a gallon size Ziploc bag, combine olive oil, lemon juice, and seasonings.  Add cubed chicken and marinate for 3 hours or longer.   

Spread meat and veggies in a single layer on a large cookie sheet with sides.  Pour marinade over the top.  Broil for 15 minutes.   Or you can skewer them and grill them outdoors. 

Serve over warm rice.  

Serves 4.  Enjoy!  

Recipe Source:  from my friend Julianne