We have been trying to incorporate more white meat chicken into our meals. Since we are eating so much protein, it can’t all be high fat red meat and bacon. I know those aren’t the bad guys the nutrition “experts” say they are, but even so, moderation is key here.
The problem with white meat chicken, well, there are many, but one of them is that it’s a pretty bland meat. You have to jazz it up to give it flavor and work hard to keep it moist.
This recipe achieves both of those goals: full of flavor and not at all dry. My whole gang cheered over this one.
And don’t discount the squeeze of lemon at the end. Unless you absolutely hate lemon, that hit of acidity is a great balance to this dish.
This one will be in our weekly rotation for sure!