MARVELOUS MIDDLE-EASTERN MARINATED YOGURT LEMON CHICKEN
A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!
Provided by ChandraSoleil
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
- Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
- Serve with rice or pasta and salad and enjoy!
LEMON HERB CHICKEN BURGERS WITH THOUSAND ISLAND DRESSING
There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.
Provided by Alejandro Junger, M.D.
Categories Sandwich Chicken Kid-Friendly Wheat/Gluten-Free Cashew Spring Summer Pan-Fry Sandwich Theory Small Plates
Yield Serves 4
Number Of Ingredients 21
Steps:
- First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
- To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
- For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
- In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
- When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.
CHICKEN SALAD WITH LEMON-YOGURT DRESSING
This tasty chicken salad makes a light and healthy lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
- In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
- Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
- In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.
CHICKEN BURGERS WITH LEMON
Make and share this Chicken Burgers with Lemon recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine bread crumbs and yogurt, let stand for a few minutes.
- Combine chicken, yogurt mixture and egg.
- Add 2 tbsp Parsley,salt, pepper, tarragon, chervil& thyme.
- Shape into 6 large patties (about 1 1/2" thick).
- In a skillet heat butter (oil) over medium high heat.
- Cook patties about 7 minutes each side until nicely browned and no longer pink inside, remove to a platter.
- Pour off excess fat and add wine& lemon juice.
- Scrape the brown bits from the pan.
- Bring to a boil and cook until reduced to about 1/4 cup.
- Add remaining parsley pour over the burgers.
- Serve hot or cold.
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