Broiled Chicken with Meyer Lemon Dijon Marinade

First Time Cooking with Meyer Lemons

I don't know what took me so long to buy meyer lemons. I guess because they are a little more expensive than regular lemons, I kind of shyed away. I'm glad I finally broke down and got some! The flavor is so intense and the color is beautiful. They are a little more orangy in color.
This just a simple marinade for a simple weekday dinner. It's quick, easy and very tasty!

Broiled Chicken with Meyer Lemon Dijon Marinade

1 lb. chicken tenderloins or chicken breast cut into smaller pieces
1 tablespoon extra virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Combine oil, rind, juice, mustard, garlic, pepper and parsley in a small bowl, stirring with a whisk. Place chicken pieces in a large zip lock plastic bag and add the marinade. Let stand for at least 1/2 hour or longer if possible.

Preheat Broiler.

Place chicken pieces on a broiler pan or baking sheet lined with foil. Broil for 4 minutes on the first side and then 3-4 minutes on the second, or until cooked through.

Roasted Cherry Tomatoes with Broiled Chicken

Roasted Cherry Tomatoes- Yum!

This is a great recipe to use when cherry tomatoes go on sale. That's when I made mine. They were .99 cents a pint. Not bad!

As with roasting anything, the flavor of what ever is being roasted becomes intensified and caramelized. I love that! You could use these roasted tomatoes as just a pasta sauce as well. Just add some grated Parmigiano cheese and your good to go!

Roasted Cherry Tomatoes with Broiled Chicken

2 pints cherry tomatoes
1/8 cup extra virgin olive oil
5 whole garlic cloves, unpeeled
2 garlic cloves, minced
1 teaspoon balsamic vinegar
1/2 teaspoon salt
Dash red pepper flakes
1/4 teaspoon ground black pepper
1/4 cup fresh parsley, chopped
1/4 teaspoon dried oregano leaves
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4 chicken cutlets
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
2 teaspoons extra-virgin olive oil, or cooking spray

Position rack in center of oven and preheat to 425 degrees F.

Line a baking sheet with heavy duty foil. Add the tomatoes and toss with the oil, whole garlic cloves, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 20 to 25 minutes. Remove from the oven, add the chopped garlic and mix well. Place sheet back in the oven and roast for an additional 10-15 minutes. Transfer the tomatoes and any accumulated juices to a bowl; add the parsley and oregano. Stir well, cover to keep warm.
Preheat broiler.
Spray a foil lined baking sheet or broiler pan with cooking spray. Season the chicken cutlets with salt and pepper and place on the baking sheet. Spray the top of the cutlets with cooking spray or a 1/2 teaspoon olive oil. Cook the chicken for 4 minutes per side or until no longer pink in the center.
Let rest for a few minutes and slice into strips. Add to the roasted tomatoes. Drizzle with extra-virgin olive oil. Serve immediately with pasta or rice.