again with the lemons 
this time i incorporated them into dinner! the chicken was pretty good — definitely needed more sauce though! and the acorn squash didn’t get cooked long enough but was still good i thought! i served with haricot verts sauteed with garlic in butter.
meyer lemon chicken
adapted from weight watchers magazine
1lb chicken tenders
1 shallot minced
1/4 C flour
1/4 t kosher salt
1/4 t pepper
1 C chicken broth
1 T olive oil
2 meyer lemons – 1 peeled and sectioned, 1 zested and juiced
1 t cornstarch
- in a shallow bowl – mix flour, salt & pepper
- toss chicken to coat in flour mixture
- heat oil in non-stick skillet
- cook chicken on both sides until done – remove to plate
- add shallots to skillet and cook until soft (1-2 min)
- add chicken broth – boil and reduce to 2/3 C
- in small bowl – mix lemon zest, lemon juice, and cornstarch until dissolved
- stir in lemon juice mixture to skillet
- and chicken and lemon sections
- heat through about 2-3 min
Roasted Acorn Squash with Brown Sugar
adapted from skinnytaste.com
Ingredients:
- 1 acorn squash, cut in half, seeds and fibers removed
- 1 tbsp butter
- 2 tbsp brown sugar (to taste)
- dash of ground cinnamon
Directions:
Preheat oven to 350°. Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon. Place in a baking dish and add 1/4 cup water to the bottom of the pan.Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Removefrom oven and allow to cool before serving.
Tags: acorn squash, chicken, haricot verts, meyer lemons
