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Chicken with Basil-Pecorino Cream Sauce

Chicken with Basil-Pecorino Cream Sauce

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and Roasted Red Potatoes

Yield: 2 Servings

Adapted from: Home Chef

A tender chicken breast, topped with a creamy basil sauce infused with sharp pecorino cheese, served next to roasted red potatoes, shallot, and fresh red bell pepper.

  • 12oz red potatoes
  • 1red bell pepper
  • 1shallot
  • 13oz boneless skinless chicken breasts
  • 2TBS basil pesto
  • 4oz light cream
  • 1oz pecorino cheese
  • olive oil
  • salt & pepper
  • cooking spray

Preheat oven to 400°F.

If using any fresh produce, thoroughly rinse and pat dry.

Prepare a baking sheet with foil and cooking spray.

Prepare the Ingredients

Cut each potato into six to eight wedges.

Stem, seed, remove ribs, and cut red bell pepper into 1″ dice.

Peel and slice shallot into ¼” rounds.

Pat chicken breasts dry, and season both sides with salt and pepper.

Begin the Vegetables

Toss potatoes, red bell pepper, shallot, 1 tsp olive oil, season with salt and pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok). Roast in hot oven until vegetables begin to soften and caramelize on edges, 20 minutes. Remove from oven.

Vegetables will finish cooking in a later step.

While vegetables roast, sear chicken.

Sear the Chicken

Place a medium non-stick pan over medium-high heat. Add 1 tsp olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. After vegetables have roasted 20 minutes, carefully stir on their own side. Transfer chicken to empty space on baking sheet. Reserve pan: no need to wipe clean.

Finish the Chicken and Vegetables

Top chicken with 2 tsp basil pesto (reserve remaining for sauce). Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165°F, 10-12 minutes. Remove chicken to a plate and rest at least 5 minutes. While chicken rests, make sauce.

Make Sauce and Finish the Dish

Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil. Once boiling, remove from burner. Stir in remaining basil pesto and ⅔ of the pecorino (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper if desired.

Serve:

Divide chicken and vegetables between plates and top chicken with sauce and garnish with remaining pecorino.

Creamy Chicken Chowder

Creamy Chicken Chowder

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with poblano and crispy tortillas

Yield: 2 Servings

Adapted from: Home Chef

Diced chicken combined with sweet corn and feisty poblano, then simmered in cream to achieve a delightful soup. Topped with cheese and crunchy tortilla strips. Add bacon, sausage or shrimp as an option.

  • 1medium/small yellow onion
  • 1poblano pepper
  • 3oz corn kernels
  • 1lime
  • 12oz diced boneless skinless chicken breasts
  • 1TBS chili and cumin rub
  • 4oz light cream
  • 2tsp chicken base
  • 1oz shredded Oaxacan cheese
  • ½oz tortilla strips
  • olive oil
  • salt & pepper

Options:

  • 4strips bacon
  • 4oz pork, andouille, or kielbasa sausage links, sliced
  • 8oz shrimp

Prepare the ingredients:

Halve and peel onion. Cut halves into ¼” dice. Stem poblano pepper, seed, and cut into ½” dice. Wash hands and cutting board after prepping. Quarter lime. Pat diced chicken dry, and season with a pinch of salt and pepper.

Sear the chicken:

Place a medium pot over medium-high heat and add 1 tsp olive oil. Add chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Reserve pot, no need to wipe clean.

Start the chowder:

Return pot used to sear chicken to medium heat and add 2 tsp olive oil. Add onion and poblano (reduce quantity if spice-averse) to hot pot and stir often until vegetables are slightly softened, 3-5 minutes. Stir in corn and chili and cumin rub until combined.

Options:

If using bacon, sausage or shrimp, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon, sausage slices or shrimp to hot pan. Flip occasionally until cooked, 6-8 minutes (3-4 for shrimp). Transfer to towel-lined plate. When cool enough to handle bacon, crumble.

Stir half of the options into finished chowder and reserve the other half for garnish.

Finish the chowder:

Add chicken and any accumulated juices, ½ cup water, cream, and chicken base to pot. Stir to combine and bring to a simmer. Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165°F, 5-7 minutes. For a thinner texture, stir in additional water 1 TBS at a time until desired texture is reached. Remove from burner. Season with a pinch of pepper.

Finish the dish:

Divide between bowls, garnishing chowder with remaining half of optional protein, cheese, and tortilla strips. Squeeze lime wedges over to taste.

Farmhouse Fried Chicken

Farmhouse Fried Chicken

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with mashed potatoes, green onion gravy, and corn

Yield: 2 Servings

Adapted from: Home Chef

Fried chicken with creamy green onion gravy, accompanied by mashed potatoes and sweet corn.

  • 1½TBS butter
  • 4oz light cream
  • 2green onions
  • 2russet potatoes
  • 6oz canola oil
  • 13oz boneless skinless chicken breasts
  • ½cup Chicken Breading
  • 1TBS plus 3 tsp mayonnaise
  • 3oz corn kernels
  • olive oil
  • butter
  • salt & pepper


Make the Mashed Potatoes

Cut potatoes into ½” pieces. Bring a small pot with potato pieces and enough salted water to cover by one inch to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes. Reserve ½ cup potato cooking liquid. Drain potatoes in a colander and return to pot.

Add half the butter, ¼ the cream (reserve remaining of each for gravy), ½ tsp olive oil, and a pinch of salt. Mash until desired consistency is reached. Add potato cooking liquid to thin if needed. Cover and set aside. While potato cooks, prepare ingredients.

Prepare the Ingredients

Trim and thinly slice green onions at an angle.

Pat chicken breasts dry, and season both sides with salt and pepper.

Heat canola oil in a medium pan over medium heat for 5 minutes.

Combine mayonnaise and 2 tsp water in a mixing bowl.

Place chicken breading in another mixing bowl.

Dip one chicken breast in mayonnaise-water mixture, then coat completely in chicken breading, shaking off any excess. Repeat with second chicken breast.

Fry the Chicken

Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat.

Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165°F, 10-14 minutes.

Transfer chicken to towel-lined plate. Rest at least 5 minutes. While the chicken rests, cook corn.

Cook the Corn

Place another small pot over medium heat. Add 1 tsp olive oil and a TBS of butter to hot pot. When foaming stops, add corn and stir occasionally until warmed through, 4-5 minutes. Remove corn to dish and season with a pinch of salt and pepper. Wipe pot clean and reserve.

Make Gravy and Finish Dish

Return pot used to cook corn to medium heat.

Add green onions (reserve a pinch for garnish) and remaining cream and bring to a simmer. Once simmering, stir often until slightly thickened, 3-5 minutes.

Remove from burner and swirl in remaining butter. Season with a pinch of pepper.

Slice chicken into ½” slices.

Serve:

Divide chicken, potatoes and corn between plates.

Pour gravy over chicken and garnish potatoes with reserved green onions.

Marsala Mushroom Chicken Skillet

Marsala Mushroom Chicken Skillet

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with Broccoli and Peas

Yield: 2 Servings

Chicken & mushrooms with a creamy Marsala sauce mixed with broccoli and peas served with pasta.

Needed more sauce, so all of the sauce ingredients below are now doubled.

  • 6oz noodles
  • 6oz cremini mushrooms
  • 1shallot
  • 6oz broccoli florets
  • 12oz boneless skinless chicken breasts
  • 1TBS flour
  • 6oz dry Marsala wine
  • 8oz light cream
  • 2tsp chicken Better than Bouillon
  • 2oz peas
  • olive oil
  • salt & pepper

Prepare the Ingredients:

Cut mushrooms into ¼-inch slices.

Peel and halve shallot. Slice thinly.

Cut broccoli florets into bite-sized pieces.

Pat chicken breasts dry and, on a separate cutting board, cut into 1″ dice. Season with ¼ tsp salt and ¼ tsp pepper. Place diced chicken and flour in a mixing bowl and toss to coat.

Noodles:

Bring a gallon of water to a boil. Add 1 TBS salt, stir and add noodles. Cook as directed on box.

Sear the Chicken:

Place a medium non-stick pan over medium-high heat and add a drizzle of olive oil. Add chicken to hot pan and stir occasionally until seared on two sides, 3-4 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.

Cook the Vegetables

Add 2 tsp olive oil, mushrooms, and shallot to hot pan and stir occasionally until lightly browned, 2-4 minutes.

Add Marsala and stir occasionally until mostly evaporated, 2-3 minutes.

Stir in cream, broccoli, 2 oz water, demi-glace, ¼ tsp salt, and a pinch of pepper until combined.

Finish the Skillet

Return chicken and any accumulated juices to pan. Bring to a simmer. Once simmering, stir occasionally until sauce is thick enough to coat the back of a spoon and chicken reaches a minimum internal temperature of 165°F, 6-7 minutes.

Add peas and stir until warmed through, 1 minute.

Serve:

You can mix the pasta into the skillet and get it all coated or serve over the pasta. Divide between plates.

Cajun Blackened Chicken & Rice Bowls

Cajun Blackened Chicken & Rice Bowls

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with Spicy Crema

Yield: 2

Adapted from: Hello Fresh

Blackened chicken with savory veggies on top of scallion-flecked rice, all finished with a drizzle of spicy crema. Note: add pre-cooked Andouille sausage into this rice for an all-in-one dish
Prep: 10 Cook: 40

  • 12oz chicken breasts
  • 8oz Andouille sausage, pre-cooked (optional)
  • 1carrot
  • 1Roma tomato
  • 1oz chicken stock concentrate
  • 1tsp hot sauce
  • 1long green pepper
  • 1TBS blackening spice
  • 3celery
  • 2scallions
  • ½cup jasmine rice
  • 4TBS sour cream
  • salt & pepper
  • 1TBS olive oil
  • 1TBS butter

Cook rice:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and rice and cook for 30 seconds. Stir in chicken stock concentrate and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Turn off heat, and keep covered until ready to serve.

Cook chicken:

Meanwhile, pat chicken dry with paper towels. Season all over with salt, pepper, and half the Blackening Spice. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and sear until browned, 2- to 4-minutes per side. Turn off heat, transfer to a baking sheet. Bake on top rack until cooked through, 7-10 minutes. Wipe out pan.

Prep:

Wash and dry all produce. Core, de-seed, and dice green pepper into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Dice tomato.

Cook veggies:

Heat a large drizzle of olive oil in pan used for chicken over medium-high heat. Add green pepper, celery, and carrot. Cook until slightly softened, 4- to 5-minutes. Add tomato, remaining Blackening Spice, salt, and pepper and Andouille. Cook until softened and tender, 3-5 minutes more.

Tip: If veggies begin to stick, stir in a splash of water.

Make spicy crema and finish rice:

Meanwhile, in a small bowl, combine sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Stir rice into pan with veggies and Andouille. Season with salt and pepper (to taste).

Finish and serve:

Transfer chicken to a cutting board, then slice crosswise. Divide rice mixture between bowls. Top with sliced chicken and drizzle with spicy crema. Garnish with scallion greens. Top with any remaining hot sauce, if desired.

Blackening Spice Blend

  • 3tsp smoked paprika
  • 1½tsp garlic powder
  • ½tsp white pepper
  • ½tsp black pepper
  • ¼tsp thyme
  • ¼tsp oregano
  • ⅛tsp low heat cayenne
Buttery Garlic Herb Chicken

Buttery Garlic Herb Chicken

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with Prosciutto-Wrapped Asparagus & Herbed Potatoes

Yield: 2

Adaped from: Hello Fresh

Garlic-herb buttery chicken with pan sauce accompanied by prosciutto-wrapped asparagus and herbed roast potatoes.
Prep: 5 Cook: 40

  • 12oz potatoes
  • 6oz asparagus
  • 10oz chicken cutlets
  • 5tsp truffle oil
  • 3cloves garlic
  • 2TBS garlic herb butter
  • 2oz prosciutto
  • 1oz chicken demi-glace
  • 4TBS crème fraiche or sour cream
  • salt & pepper
  • 1TBS cooking oil

Roast potatoes & garlic:

Adjust rack to top position and preheat oven to 450°F. Bring garlic herb butter to room temperature. Wash and dry produce.

Dice potatoes into ½-inch pieces, toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Peel garlic. Place whole cloves in the center of a small piece of foil. Drizzle with oil, season with salt and pepper. Cinch into a packet and place on same sheet.

Roast on top rack until potatoes are browned and tender and garlic is softened, 20-25 minutes. (You’ll add more to the sheet after 15 minutes.)

Prep asparagus:

Trim and discard woody bottom ends from asparagus.

Gather asparagus into four even bundles on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle in a slice of prosciutto, so that the prosciutto covers as much length as possible.

Tip: Tug the prosciutto a little as you wrap to keep it tight around the asparagus.

Roast asparagus:

Once potatoes have roasted 15 minutes, remove from oven. Carefully place wrapped asparagus on empty side. Roast until asparagus are tender and prosciutto is crispy on the bottom, 10 minutes.

Remove from oven, flip wrapped asparagus. Return to oven until crispy all over, 2- to 4-minutes more.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

In the last 2 minutes of cooking, reduce heat to low, add half the garlic herb butter to pan. Spoon over chicken until coated. Turn off heat, leaving butter in pan, transfer chicken to a cutting board. Tent with foil to keep warm.

Make sauce:

While chicken rests, carefully transfer garlic to a cutting board and mash cloves with a fork until smooth.

Heat pan used for chicken over medium high heat. Stir in demi-glace and ¼ cup water, simmer until slightly thickened, 2- to 3-minutes. Turn off heat.

Stir in crème fraîche and garlic.

Tip: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.

Season with a pinch of salt and pepper if desired.

Finish & serve:

Once potatoes are finished roasting, drizzle with truffle oil to taste, carefully toss to coat.

Divide chicken, wrapped asparagus, and potatoes between plates. Drizzle chicken with as much sauce as you like. Serve with any remaining sauce on the side for dipping.

Silky Sicilian Penne with Chicken

Silky Sicilian Penne with Chicken

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Mushrooms, Zucchini & Tomatoes

Yield: 2

Silky Penne with a rich mushroom stock, a lemony, chive-flecked crème fraîche sauce, zucchini, chicken and tomatoes, and a sprinkling of Parmesan cheese.
Prep: 5 Cook: 30

  • 1zucchini
  • ¼oz chives or scallions
  • 10oz chicken breast
  • 1TBS Italian seasoning
  • 3TBS Parmesan cheese
  • 4oz button mushrooms
  • 4oz grape tomatoes
  • 1lemon
  • 6oz penne pasta (or Cavatappi)
  • 1oz mushroom stock concentrate
  • 4TBS crème fraîche (or sour cream)
  • salt & pepper
  • 1TBS olive oil
  • 1tsp cooking oil
  • 1½TBS butter


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives or scallions. Quarter lemon. Cut chicken into ¼-inch-thick bite sized slices.

Cook zucchini:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper. Cook, stirring occasionally, until golden-brown and softened, 4- to 6-minutes.

Cook mushrooms:

Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden-brown and slightly crispy, 5- to 7-minutes.

Season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.

Cook chicken:

Heat a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add chicken and cook, stirring occasionally, until golden-brown and cooked through 5- to 7-minutes.

Turn off heat, season with salt and pepper. Transfer to bowl with mushrooms and zucchini. Wipe out pan.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.

Make sauce: 

While penne cooks, heat ½ TBS butter and a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning, salt, and pepper.  Cook, stirring, until tomatoes are softened, 2- to 4-minutes.

Stir in half the chives and juice from half the lemon.

Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water.

Whisk in crème fraîche, season with salt and pepper.

Finish & serve:

Add zucchini, mushrooms, chicken, and drained penne to pan with sauce, stir to combine. Stir in 1 TBS butter until melted.

Tip: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.

Butter-Basted Chicken

Butter-Basted Chicken

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with Candied Bacon Brussels Sprouts & Roasted Potatoes

Yield: 2

Chicken cutlets with a rich pan sauce, roasted potatoes, and candied bacon Brussels sprouts. The “candied” here is brown sugar sprinkled over bacon, then baked to form a gorgeous, caramelized glaze. The dish is finished with a silky pan sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with tender potato rounds.
Prep: 10 Cook: 50

  • 2scallions
  • 4oz bacon
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • 8oz Brussels sprouts
  • 12oz potatoes
  • 2TBS brown sugar
  • 10oz chicken cutlets
  • 1oz chicken demi-glace
  • 3TBS sour cream
  • salt & pepper
  • 4tsp cooking oil

Prep:

Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 400°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.

Roast potatoes:

Slice potatoes into ¼-inch-thick rounds (no need to peel). Toss on a second baking sheet with a drizzle of oil, salt, and pepper.

Arrange potatoes in a single layer, roast on top rack until browned and tender, 20-25 minutes.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Lay a quarter sheet rack on one side of the half sheet pan and add bacon to the rack in a single layer.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Cook chicken:

While bacon glazes, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

During the last 2 minutes of cooking, reduce heat to low and add garlic herb butter, spoon over chicken until coated.

Turn off heat. Leaving butter in pan, transfer chicken to a cutting board.

Make pan sauce:

Add scallion whites to pan with reserved garlic herb butter. Cook over low heat until softened, 1- to 2-minutes.

Stir in demi-glace, ¼ cup water, and any resting juices from chicken. Simmer until slightly thickened, 1- to 2-minutes.

Turn off heat, stir in sour cream until combined.

Finish & serve:

Slice chicken crosswise.

Chop bacon into small pieces.

Divide potatoes, Brussels sprouts, and chicken between plates.

Top chicken with pan sauce and scallion greens.

Garnish Brussels sprouts with bacon and serve.

Offer chili flakes at the table for those that like a kick in the sprouts.

Balsamic Chicken Rustico

Balsamic Chicken Rustico

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with Provencal Roasted Root Veggies

Yield: 2

Chicken breasts, onions, and tomatoes coated in a sticky and sweet balsamic sauce. The also go for a roast in it, soaking in all that vinegar-kissed flavor as they cook in the oven.
Prep: 10 Cook: 30

  • 12oz Yukon gold potatoes
  • 4oz baby carrots
  • 1tbs herbs de Provence
  • 1yellow onion
  • 2cloves garlic
  • 4oz grape tomatoes
  • 12oz chicken breasts
  • 2tbs balsamic vinegar
  • 2tsp honey
  • salt & pepper
  • 1tbs olive oil
  • 1tbs butter

Roast veggies:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into ½-inch cubes. On a baking sheet, toss potatoes, carrots, Herbs de Provence, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until lightly browned, 25-30 minutes, tossing halfway through.

Prep:

Peel, halve, and thinly slice the onion. Mince or grate garlic. Halve grape tomatoes lengthwise.

Sear chicken:

Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken breasts all over with salt and pepper. Sear in pan until browned and almost cooked through, 3-4 minutes per side. Remove from pan and set aside on a second baking sheet (or in a baking dish).

Make glaze:

Add onion and a drizzle of olive oil to same pan over medium-low heat. Cook until softened, about 5 minutes. Toss in garlic, tomatoes, balsamic vinegar, and honey. Cook until vinegar and any juices are slightly thick, about 2 minutes. Stir in 1 TBS butter.

Bake chicken:

Spoon glaze (including onions and tomatoes) over chicken.

Tip: It’s OK if some glaze runs onto baking sheet.

Bake in oven until chicken is cooked through, 5-7 minutes.

Serve:

Divide roasted veggies between plates, then add a chicken breast to each. Spoon any loose onions, tomatoes, and glaze on top.

Buttermilk Chicken Schnitzel

Buttermilk Chicken Schnitzel

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with Cucumber-Dill Sauce, Rice, and Zucchini

Yield: 2

adapted from Home Chef

A crispy, tender chicken cutlet topped with a cucumber-dill sauce. Served with sides of buttery seasoned rice and zucchini topped with crumbled feta.
Prep: 10 Cook: 30

  • 1Persian or English cucumber
  • 1tsp buttermilk-dill seasoning
  • 2dill sprigs
  • ½oz feta cheese crumbles
  • 1oz sour cream
  • 1zucchini
  • ¾cup Jasmine rice
  • 1oz BTB chicken
  • 12oz boneless skinless chicken breasts
  • ½cup panko breadcrumbs
  • 2garlic cloves
  • olive oil
  • salt & pepper


Prep:

Rinse and dry all produce.

Trim zucchini ends, quarter, and cut into ½” dice.

Trim cucumber and cut into ¼” dice.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince dill.

Mince garlic.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add one clove of minced garlic, cook, stirring, until fragrant, 1 minute.

Stir in rice, ¾ cup water, a pinch of salt and a tsp BTB chicken. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Remove from heat, stir in 1 TBS butter and fluff with a fork .

Keep covered off heat until ready to serve.

Prepare the chicken:

Cover chicken with plastic wrap and use a heavy object to pound to an even ¼” thickness. You may also use a gallon bag for easier clean-up.

Remove plastic wrap. Pat chicken dry, and season both sides with buttermilk-dill seasoning and a pinch of salt and pepper.

Place panko on a plate. Transfer chicken to plate with panko. Flip until coated, pressing gently to adhere.

Cook the chicken:

Place a large non-stick pan over medium-high heat and add 1 TBS olive oil.

Line a plate with a paper towel.

Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Lower heat to medium and, if pan is dry, add 1 tsp olive oil. Flip chicken and cook until chicken reaches a minimum internal temperature of 165°F, 3-5 minutes.

Remove from burner. Transfer chicken to towel-lined plate. Season both sides with a pinch of salt and cover loosely with foil.

While chicken cooks, continue recipe.

Cook the zucchini:

Place another large non-stick pan over medium-high heat.

Add 1 tsp olive oil and garlic to hot pan. Stir constantly until lightly browned, 1-2 minutes.

Add zucchini and ¼ tsp salt. Stir occasionally until lightly browned and tender, 5-6 minutes.

Remove from burner. Stir in 1 tsp lemon juice (reserve remaining for sauce).

Make sauce and serve:

In a mixing bowl, combine cucumber, dill, sour cream, remaining lemon juice, and a pinch of salt and pepper.

Slice chicken and put on hot plates. Divide rice and zucchini between plates. Garnish zucchini with feta cheese. Top chicken with sauce. Serve with lemon wedges.