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Spicy Grilled Lemon Chicken and Brown Rice and Mushroom Salad

As you guys have probably figured out, I am a cookbook addict and I especially enjoy bargain hunting at the thrift store or dollar stores. I found this cookbook at the Dollarama by Sandra Lee, “Money Saving Meals and Round Two Recipes”. I haven’t tried any of her recipes before because I had only known her to make the “semi-homemade” dishes, but this cookbook is different. The recipes are homemade and I like the concept of revamping leftovers in order to save time and money. I had some chicken breasts on hand so I decided to give this recipe a try. It was pretty good but it didn’t totally wow me. It’s quick and healthy in a pinch. In Sandra’s defense, I probably did pick the most boring recipe in the book. There are more than a few dishes in there that looked quite appetizing. I had planned on making the stuffed peppers the next night but my daughter and I missed our bus at the end of the day, she needed to pee so we stopped into the grocery so she could use the bathroom. She was whiny and hungry so I ended up getting her the pre-made chicken fingers meal instead. I never did get around to making the peppers, or taking photos. This one’s from Welcome to real life! lol

Spicy Grilled Lemon Chicken

Total Time:3 hr 20 min Prep:25 min Inactive:2 hr Cook:55 min

Yield:4 servings


Spicy Grilled Lemon Chicken:
1 1/2 pounds bone-in chicken breast with skin
1 tablespoon canola oil, plus more for grilling
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested and juiced, juice reserved for Brown Rice and Mushroom Salad

Brown Rice and Mushroom Salad:
1 cup chicken broth
Kosher salt
2 cups brown rice
1/2 red onion, chopped
2 stalks celery, chopped
1 carrot, shredded
1/2 (8-ounce) package sliced mushrooms, chopped

Reserved lemon juice from Spicy Grilled Lemon Chicken
1 tablespoon brown mustard
1 tablespoon canola oil
Freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
1 teaspoon chopped fresh thyme leaves


For the chicken: Remove the skin from the chicken breasts and take the breasts off the bone separating out the tenders. Cut the breasts in half lengthwise. Put the breasts between 2 pieces of plastic wrap and pound them thin with a rolling pin or small skillet.

Put the chicken breasts in a resealable plastic bag, pour the oil into the bag, and add the red pepper flakes, salt and pepper, parsley, thyme, and lemon zest. Mix it all together, seal the bag, put it in a bowl, and refrigerate for at least 2 hours or overnight. Refrigerate the tenders separately.

Preheat a grill or grill pan over medium heat.

Oil the grill to prevent the chicken from sticking. When you are ready to cook, remove the chicken from the refrigerator. Put the chicken breasts and tenders on the grill and cook until cooked through, 3 to 4 minutes per side (reserve the chicken tenders for the online Round 2 Recipe Grilled Chicken and Apple Wraps).

For the salad: In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with a fork and spread it out onto a sheet pan to cool.

In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms.

In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together. (Reserve 2 cups for the Round 2 Recipe Stuffed Peppers.) Cover and refrigerate if not serving right away.

Serve the breasts while hot with the Brown Rice and Mushroom Salad.

Stuffed Peppers

2 red bell peppers
2 cups reserved brown rice mixture from Brown Rice and Mushroom Salad
1/2 cup shredded mozzarella, divided
1 (15-ounce) can diced tomatoes, drained

Preheat the oven to 350 degrees F.

Cut the red peppers in half and scoop out the seeds and ribs. Place them onto a baking sheet.

To the reserved brown rice mixture, stir in half the cheese and all the tomatoes. Stuff the peppers with the rice mixture, dividing it evenly. Top the peppers with the remaining cheese. Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes.



About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. Awesome Recipe .. will share this.


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