Something about today’s rumbling thunderstorms, a fresh, extra-blond summer ‘do, new brakes on the element and an overnight visit from my brother-in-law really had me craving grilled chicken with patty pan squash and lentils.
IT DID.
Okay it didn’t. You caught me. The meal was planned.
BUT, something about today’s rumbling thunderstorms, a fresh, extra-blond summer ‘do, new brakes on the element and an overnight visit from my brother-in-law seemed to go perfectly hand-in-hand with grilled chicken, patty pan squash and lentils.
Well, I guess they really had nothing to do with each other.
HOWEVER, something about today’s rumbling thunderstorms, a fresh, extra-blond summer ‘do, new brakes on the element and an overnight visit from my brother-in-law will now and forever fall in and love and marry grilled chicken, patty pan squash and lentils.
. . . . . . .
Yes, I’m confused too.
Grilled Chicken with Roasted Herbed Squash and Lentils:
What it takes for 4:
* 4 chicken cutlets, pounded out thinly
* 2 cups cooked green lentils
* 4 patty pan squashes, cut into bite-sized pieces
* 6 Tbs. herbed compound butter, divided
* coarse salt and freshly ground pepper
Preheat your grill to medium-high. Also, preheat your oven to 400.
Season both sides of the chicken and salt and pepper. Smear a Tbs. of the herbed butter over each cutlet. Grill the chicken until you get nice grill marks and it’s cooked through, about 7 minutes total. Remove from heat and tent for a few minutes.
In the meantime, drizzle a smidge of extra-virgin olive oil over a baking sheet and arrange the diced squash over it. Dollop the remaining herbed butter over pieces of the squash, and sprinkle with a little bit of salt and pepper. Roast 30 minutes.
Once the veggies and chicken are done, serve over a bed of lentils. Top with fresh basil or parsley and she’s done.
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