Too many posts in one day you say?
Too many link ups you reckon?
Well, this is my blog and that’s how I roll!
Well, I really want to do Good & Tasty Tuesday with Stay At Home Babe because 1. She’s an awesome babe and 2. I really don’t want you to think I sit around in my jammies, shoving red velvet cake into my mouth all day.
I made this on Sunday night based on a Chow recipe, but I modified it according to what I had on hand and personal preferences. I’ll post the original recipe here, and let you know what I swapped out.
- 2 tablespoons olive oil, plus more for brushing the pan
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt
- 2 cups well-shaken low-fat buttermilk
- 6 (6- to 8-ounce) boneless, skinless chicken breasts
- Peach, Tomato, and Sweet Onion Salsa (I swapped out peach for pineapple)
- 3/4 cup coarsely chopped pecans (about 3 ounces), toasted, for garnish
- 3 medium peaches, small dice (about 1 1/2 cups) (I used 1/2 a pineapple instead)
- 2 medium tomatoes, small dice (about 1 cup) (I used cherry tomatoes)
- 1/2 medium sweet onion, such as Vidalia or Maui, small dice (about 1/2 cup)
- 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (I did not use this as the pineapple had enough acidity)
- I added 1/2 an avocado, diced, just because I love avocado
- Whisk together the measured olive oil, lemon zest, lemon juice, pepper, and salt in a large, shallow, nonreactive dish. While whisking, pour in the buttermilk and mix well. Add the chicken breasts and turn to coat in the marinade; cover and refrigerate for 12 to 24 hours.
- To make the chicken, heat a grill pan over medium heat and lightly brush it with olive oil. Remove the chicken from the marinade, let any excess drip off, and place the breasts in the grill pan (you may have to do this in batches). Cook until the chicken is golden brown and the juices run clear, about 10 minutes per side.
- When the chicken is done, remove it from the heat, top with the salsa and toasted pecans, and serve.
- Combine peaches, tomatoes, onion, and lemon juice in a small nonreactive mixing bowl. Season well with salt and let sit at least 20 minutes.
- Just prior to using, season well with freshly ground black pepper and mix thoroughly.
- It looks like a lot of work, but honestly, it was super easy. I marinated the chicken the night before and left it in the refrigerator. The salsa can be prepped in advanced. When you're ready, all you have to do is cook the chicken!
Have you made and/ or eaten something good and tasty lately? Tell me!