This quick dish is light and bright and can be pulled together with ingredients you likely already have on hand.
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Finely grate 1 tsp. zest from the lemon and then juice the lemon.
Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 3 to 5 minutes. Add the chicken, lemon zest, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the chicken is just cooked through, 4 to 6 minutes. Remove the skillet from the heat and stir in the parsley and 2 Tbs. of the lemon juice. Discard the garlic if you like. Season to taste with salt and pepper.
Serve over baby spinach with crusty bread. Finish the meal with Roasted Red Grapes with Mascarpone and Rum.
This is one of my go to recipes. It is so versatile. I substitute shallots for the red onions and it gives it a more creamy lemony flavor. I about half a package of gnocchi at the end instead of serving it over spinach, it makes it a little more elegant. I have also done it with an artichoke pasta which also worked out very well.
Quick and easy, with a simple, harmonious blend of flavors. Next time I'll add more cumin, as I feel it would have made the dish stand out more. I also might add more parsley, or possibly add it during the sauteing process - I could hardly discern the taste of it over all of the lemon. Still, for an easy one-pan dinner, it definitely satisfied. Tasted a lot more fancy than it actually was to prepare.
Loved it. Perfect example of a few good ingredients coming together to make a great dinner.
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