Lemon Chicken Recipe Ingredients

Serves 1-2

1-2 skinless, bone-in chicken breast halves (8 to 9 ounces each)
1/3 cup fresh tarragon leaves
MINCED
1/3 cloves garlic

Coarse salt
1/2 thinly sliced lemon
2 large, soft lettuce leaves
1 teaspoons Dijon mustard
Directions

Place chicken breast halves in a single layer on a heatproof plate. Sprinkle tarragon leaves and garlic over chicken; season with salt. Arrange lemon slices on top. Lay lettuce leaves over chicken.
 
In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with chicken on rack. Cover; simmer until chicken is cooked through, 25 to 30 minutes (add more water as needed).
 
Transfer chicken to serving plates; discard lettuce. Pour steaming juices into a small bowl; stir in mustard. Spoon sauce over chicken.

YELLOW/ORANGE

Yellow and orange fruits and vegetables contain varying amounts of antioxidants such as vitamin C as well as bioflavonoids and carotenoids, two classes of phytochemicals that scientists are studying for their health-promoting potential. Including yellow and orange fruits and vegetables in your low-fat diet helps maintain a healthy heart, healthy immune system, vision health and may lower your risk of some cancers.
Try these yellow and orange fruits:

Oranges
Cantaloupe
Yellow apples
Apricots
Yellow figs
Grapefruit
Lemon
Mangoes
Nectarines
Oranges
Papayas
Peaches
Yellow pears
Persimmons
Pineapples
Tangerines
Yellow watermelon

Try these yellow and orange vegetables:

GREEN Eating Guide
Green vegetables contain varying amounts of phytochemicals such as lutein and indoles, which interest nutrionists because of their potential antioxidant, health-promoting benefits.Low-fat diets rich in fruits and vegetables and low in saturated fat and cholesterol may reduce the risk of some types of cancer, a disease associated with many factors. Going green also benefits the health of your vision and keeps your bones and teeth strong.

Go green every day with fruits and vegetables like these:

Green Fruits:

Avocados
Honeydew
Kiwifruit
Limes
Green pears
Green apples
Green grapes

Green Vegetables:

3 slices wheat bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 skinless chicken legs, (drumsticks and thighs)
2 (about 10 ounces each) bone-in, skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths

Directions

If you love red wine like I do this is great news. Red wine is my drink of choice. I have heard over the past few years that red wine contains added benefits for its drinkers. Here is a short overview of red wine benefits. 

Drinking and thinking. Sip your wine don’t guzzle it and for a light red wine like pinot noir. Remember, alcohol kills brain cells, and the more you drink the more brain cells are destroyed. So it’s a no-brainer to keep your consumption in check—no more than a couple of drinks per day for a man or one drink for a woman.

GREEN TEA
• Protects against cancer

• Speeds healing of damaged skin cells

• Promotes weight loss

• Kills viruses and helps prevent infections
WHITE TEA
• Fights infections such as salmonella

• Protects against cancer

• Is high in antioxidants that slow the effects of aging
RED TEA
• Fights allergies

• Reduces anxiety

• Is high in flavonoids that protect against cancer and infections
BLACK TEA
• Prevents bad breath

• Helps reduce cholesterol levels

2 large oranges, segmented
1/3 cup red wine
1/4 cup unsweetened pomegranate concentrate
2 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch
1 cup pomegranate seeds
1/3 cup finely diced Vidalia onion
1/4 cup chopped fresh mint
1  teaspoons fresh lemon juice

Dressing:

1/3 cup orange juice
1 tablespoon red-wine vinegar 
1 teaspoon Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Salad:

10 cups baby spinach leaves (about 8 ounces)
1 1/2 cups radicchio, torn into bite-size pieces
8 small red radishes (1 bunch), sliced
1 small ripe mango, sliced
1 medium avocado, sliced

To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.

To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.

For the tartlets:

1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the topping:
2 cups shredded store-bought roasted chicken
1/2 cup store-bought pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries

Special equipment: 2-inch diameter scalloped cookie cutter

For the tartlets:

Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.

Cooking for 1 or 2

2 tablespoon vegetable oil
4 tablespoons fresh lime juice
2 teaspoon soy sauce
2 teaspoon peeled and grated fresh ginger
Coarse salt and freshly ground pepper
8 ounces thinly sliced cooked chicken breast, (1 cup)
1 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
4 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
2 medium carrot, thinly sliced crosswise

Directions