I hope you had a wonderful summer! Mine was busy and fun and busy. Did I mention busy? I feel like I’m always busy, but I just like to try and do everything, you know? Not really a “FOMO” thing, just that I want to make every day count. And every meal count! I’m a firm believer that how you eat affects how you feel and I feel good when I give my body good, healthy food. This dish just came together perfectly and I had no plans for it until I got into the kitchen.
My basil supply has been bountiful this summer, and I’ve always wanted to be able to just grab bunches of it and cook away with reckless disregard for how much basil I’m using. I’ve finally got that – see, it’s the little things! Thought I’d get the chicken going in a bath of lemon olive oil and basil.
I coated the chicken in the lemon oil and basil in a sauté pan and added in some chopped up sun dried tomatoes.
Got a little sear on the chicken and then covered and let it braise on a low heat in the lemon basil infusion. Meanwhile, I had gotten the veggies dressed up and in the oven for some roasting. I had some lovely fresh corn and some broccolini (also apparently called broccolette, unbeknownst to me), which tastes like a combo of broccoli and asparagus. It’s soooo good and sweet when it’s roasted!!
I coated the corn and broccolini with an avocado lime olive oil and grated Parmesan cheese.
I added a little lemon salt, pepper, and a couple dashes of liquid smoke – this really set it off!! Got it into the oven roasting on 400 for about 15 minutes, then turned over the corn and roasted on 350 for another 15 minutes. Near the end of the roasting, I threw in a few basil leaves to get crisped up for plating. My husband was like, “yeah, I need a whole bowl of these!!” Next time!
Chicken finished up nicely, be sure to turn a couple times once you’ve covered it on a low heat to keep it nice and juicy.
Everything smelled amazing and plated up beautifully. Most importantly, it tasted fabulous!!
Easy, light, and healthy! Bon appétit!