Easy Lemon Chicken and Veggies

This is a simple meal you can throw together fairly quickly, and it’s delicious! I make this one often – sometimes with different veggies (pictured below). I cut the veggies up while the chicken is cooking – longest cooking veggies first.

1 tbsp olive oil
20 oz. pkg chicken thighs
2 lemons
1 tsp dried basil
fresh cracked pepper

2 tbsp olive oil
1 tsp minced garlic
3-4 carrots, cut in 2″ long strips (about the diameter of a pencil)
8 oz. pkg white mushrooms, quartered
1 cup grape tomatoes, cut in half
1 tbsp dried basil
fresh cracked pepper
pinch of sea salt

Pour 1 tablespoon of olive oil into a 12″ skillet. Turn heat on med-low. Lay chicken thighs out across the bottom of the pan. Squeeze the juice of the 2 lemons over the top of the chicken. (**Tip: If lemons have a lot of seeds, squeeze into a cup first, scoop out the seeds, and pour juice onto chicken.) Season with basil and pepper. Cover.

While the chicken is cooking pour 2 tablespoons olive oil into a larger skillet (about 16″) and add minced garlic. Turn heat on med-low. Rinse and cut carrots and add to larger skillet, season with basil, pepper and sea salt and stir to distribute oil and seasoning. Cover larger skillet. Turn over chicken thighs. Rinse and quarter mushrooms and add to larger skillet, stir in with carrots to distribute oil and seasoning, cover. Rinse and cut grape tomatoes and add to larger skillet, stir to distribute oil and seasoning, cover. Turn over chicken thighs.

Let everything cook for a few minutes, then uncover both and spoon some lemon juice off the chicken and drizzle it over the veggies leaving a small amount of lemon juice with the chicken. Stir veggies to distribute lemon juice. Cover both pans again and let cook for a few more minutes.

Makes 4 servings.


Other delicious combos!
Carrot, broccoli, mushroom, zucchini:
Asparagus, mushroom, tomato:


Simply Smashed Guacamole

This guacamole recipe is simple, delicious, and FUN!

2 Avocados
approx. 2 tbsp onion, minced (I usually cut a slice off a med. onion and mince it)
approx. 2 tbsp tomato, minced (I usually save the 2 ends of a sliced up tomato to use for this)
1 tsp chopped fresh cilantro
fresh squeezed juice from 1 lime
pinch of sea salt

Add all ingredients into a large zipper bag, squeeze out all the air and seal, then smash the ingredients together with your hands! Get your kids to do the smashing – they’ll love it! 🙂 Smash until the avocados are broken into pea-size chunks (or larger or smaller if desired). To serve cut a small corner off the bag – squeeze onto burgers or sandwiches or into a bowl.


**Special Thanks to my friend Miguel for the zipper bag idea!