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.
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Barefoot Contessa Chicken Marinade
Ingredients:
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)
Instructions:
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.
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Roasted Butternut Squash
Ingredients:
Butternut squash, peeled and cubed
Cinnamon
Minced garlic
Salt and pepper to taste
Olive oil
Instructions:
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
Ingredients:
Zucchini, cut into slices
Squash, cut into slices
Onion, cut in slices
Olive oil
Dill
Pepper
Instructions:
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.
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