Every Sunday I try to make a nice Weight Watchers friendly dinner. Early last week I saw an episode of The Barefoot Contessa and she answered a viewers question asking for a chicken marinade. I quickly wrote it down and tried it for dinner. It was great. I marinaded for a little over two hours and ended up cooking it longer than called for because that’s how I roll. Next time I’ll stick to Ina’s cooking time because mine started to dry out. But oh was it tender. The sides are simple and just thrown together.
Barefoot Contessa Chicken Marinade
1/2 c lemon juice
2 Tbsp Dijon mustard
1 cup extra virgin olive oil
Herbs and spices to your liking (I used basil and oregano)
Kosher salt and pepper to taste (I also used garlic powder)
Combine all ingredients to form marinade. Sprinkle chicken breasts with salt, pepper and garlic powder. Place chicken in a bowl and add 1/2 of the marinade and reserve the rest. Refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees. Place chicken on baking sheet and bake for 35-40 mins. Once you take the chicken out, pour the remaining marinade on the chicken and cover with foil for 10 mins.
Roasted Butternut Squash
Butternut squash, peeled and cubed
Salt and pepper to taste
Preheat oven to 350 degrees. In a bowl mix the butternut squash with about 1 1/2 Tbsp olive oil to coat. Sprinkle spices on top and mix to combine. Put butternut squash in a small baking dish and roast for 30-40 mins until tender.
Zucchini and Squash Sauté
Zucchini, cut into slices
Squash, cut into slices
Onion, cut in slices
Heat sauté pan on medium heat and add about 1Tbsp olive oil. Throw in zucchini and squash. Add pepper and dill. Sauté for about 7-10 mins.