Grilled Lemon Chicken and Fried Rice with Winter Vegetables

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Grilled Lemon Chicken

Serves 4

I have had this recipe cut out of an old magazine and taped onto a 3×5 card in my recipe box for about 50 years. It was called Chicken Ah-Yum then, and it really is yummy. I rarely use the butter or oil in the recipe; it is more intensely flavored without it and much healthier.

  • 4 small chicken breasts or 3 large (about 1 pound)
  • ½ cup butter or good olive oil
  • 1/3 cup fresh lemon juice
  • 2 packages Good Seasoning Italian Dressing Mix

Mix butter or oil, lemon juice and salad dressing mix together with a small whisk and marinate chicken pieces in it for about 30 minutes before grilling; baste with the marinade while grilling until just done through.

Stir-Fried Rice with Winter Vegetables

I use my favorite rice/whole-grain mix grown and marketed by Rice Select — their Royal Blend Whole Grain Mixture. Cook three cups and cool to room temperature.

In the meantime, sauté over medium-high heat ½ medium onion, 1 small fennel bulb, and ½ large green or red pepper, roughly chopped, in 1 tablespoon olive oil and 1 tablespoon sesame oil. Add to the pan 1 cup roughly chopped carrots and 2 cups small Brussels sprouts (or large ones cut in half), previously blanched for 4 minutes. Incorporate into onion mixture over medium-low heat for one minute.

Add the cooled rice and cook, stirring to mix, for about 2 minutes. Add about two cups baby greens of your choice and stir in till wilted, about another 2 minutes. Season to taste with a good soy sauce while greens are wilting and sprinkle with a little more sesame oil before serving.

You can use any mix of vegetables you choose for this stir-fry. In the summer I use carrots, red pepper, zucchini, and sometimes fresh corn. In the spring, sugar snaps and English peas work well with baby bok choy.

Use your own imagination throughout the seasons; just about any vegetable will work. Some need only to be sautéed; some will require blanching.