I may have mentioned on several occasions that I seldom embrace planning dinner ahead of time. I have a poor attitude about it. Between having to juggle the schedules of several kids and having a career that requires me to anticipate and manage a multitude of habitually evolving variables, I feel entitled to not exerting my brain too much over what to make for dinner. Sure, that occasionally leaves me vulnerable to the belligerence of my little people, but that is often more appealing to me then enduring the grocery store lines with double coupon price matching hysteria!
My strategy consists of predictability, which is highly advocated when raising children—just not when making dinner. Often they feel the need to suppress their enthusiasm when the assessment has been made that chicken will be making another routine appearance on their plates for the evening. Occasionally, though, my tactics are revered and endorsed by the impatient connoisseurs perched around the table. This quick-fix dinner has been requested several times since its chaotic weeknight debut.
Citrus Chicken and Salad Dinner
1/3 c orange juice
2 Tbsp lime juice
2 Tbsp lemon juice
2 Tbsp rice wine vinegar
2 Tbsp honey
1 Tbsp Activz carrot powder
1 Tbsp Activz mango powder
½ tsp salt
1/3 c olive oil
1 tsp fresh thyme leaves, chopped
8 oz fresh green beans
1 c arugula
½ c thinly sliced celery
½ c celery leaves
3 navel oranges, peeled and sectioned
4 boneless, skinless, chicken breasts
Vinaigrette: In a blender, add the first 8 ingredients and blend. Add olive oil and blend till smooth. Add thyme leaves and then reserve ½ cup for salad.
Salad: Cook green beans in boiling, salted water for 4 minutes and drain. Toss with remaining salad ingredients and the reserved vinaigrette.
Chicken: Place chicken between 2 sheets of plastic wrap and flatten to ½ inch thickness using a rolling pin or flat side of meat mallet. Place chicken in a large zip lock bag and pour remaining vinaigrette over chicken. Marinate for 30 minutes in fridge.
Preheat oven to 400 degrees. Remove chicken from bag and discard marinade. Place chicken on a wire rack in a foil lined jelly roll pan. Sprinkle with salt and pepper. Bake for 12 to 15 minutes. Let chicken stand at room temperature for 5 minutes before slicing.
Assembly: Divide salad among 4 plates and top with sliced chicken.