Last week, I made a dish for dinner that we loved. I decided to make it again tonight and blog the recipe for you all. When I made this dish last week, I used only two portobellos, however, I did decide to use a lot more portobello mushrooms tonight. They are big, but they do cook down. I used two last week, and it just wasn’t enough. Today, I chose to use 7 portobellos, which was the perfect amount.

I started with thin sliced boneless, skinless chicken breasts that I seasoned and marinated in fresh squeezed lemon juice, minced garlic, kosher salt, pepper, red pepper flakes, Herbs de Provence and lemon zest. First, I zested two lemons and set the zest aside. Then, I squeezed the juice of those lemons over the chicken and spread four cloves of minced garlic over the top. In a small dish, I mixed together kosher salt, pepper, Herbs de Provence and red pepper flakes. I sprinkled that over the top of the chicken, covered the dish and placed it in the refrigerator for 2 hours to marinate.

I pulled the dish out of the fridge about 30 minutes before baking. I used the time that the chicken was coming to room temperature to prepare my portobellos and cut my green beans. When you are using a portobello mushroom, make sure to remove the gills on the underside. This is easy enough to do with a spoon.

I then cut the mushroom tops in strips and then in half. I placed them on half of a baking sheet, adding my beans to the other half. I then added the tomatoes to the top of the mix, sprinkled olive oil over the pan, sprinkled kosher salt and pepper over and mixed everything together with my hands.

Just look at the vibrant colors of the beans and mini heirloom tomatoes! This looks so healthy to me, which is just what I like … a meal that is healthy, but also satisfies.

I placed the chicken on a rack on a large baking sheet and then placed both sheet pans into a preheated 400 degree oven for 30 minutes.

I let the chicken sit on a cutting board for about 10 minutes to rest before cutting it.

I did cook quinoa to add just about a quarter cup to the bottom of the dish. On top of the quinoa, I placed a nice serving of the beans, mushrooms and tomatoes, topped with sliced chicken. For garnish and to finish the dish off, I added fresh basil and a sprinkle of feta cheese. Dennis told me that this is his new favorite chicken dish!

Ingredients

for chicken

thin sliced chicken breasts

juice and zest of two lemons

4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon Herbs de Provence

for vegetables

7 large portobello mushrooms

12 ounces green beans

24 ounces mini heirloom tomatoes

1 – 2 tablespoons olive oil

kosher salt

pepper

for garnish

fresh basil

feta cheese

Directions

1. Zest lemons and set zest aside.
2. Place chicken in a dish for marinating and squeeze lemon juice over chicken and add minced garlic.
3. In a small bowl, mix together kosher salt, pepper, red pepper flakes, and Herbs de Provence. Sprinkle over chicken. Add lemon zest to chicken. Cover dish and place in refrigerator for 2 hours to marinate. Remove chicken from fridge 30 minutes prior to baking.
4. Preheat oven to 400 degrees.
5. Scrape gills from underside of portobellos. Slice mushrooms and then cut slices in half. Place on large sheet pan.
6. Cut beans into bite size pieces and add to sheet pan. Add mini heirloom tomatoes. Sprinkle with olive oil, kosher salt and pepper and mix together.
7. Place chicken onto another large sheet pan. Place both pans into preheated oven and bake for 25-30 minutes, until internal temperature of chicken reaches 160 degrees. The temperature will continue to rise to 165 while it is resting, once you remove it from the oven.
8. Cook quinoa.
9. Place quinoa into bowl, top with vegetables and chicken. Top with basil and feta cheese.

Enjoy!

Until next time, Kris