Crispy Lemon Chicken Thigh Recipe for One

I adapted this crispy lemon chicken thigh recipe from The Silver Palate Cookbook. If you love lemon, this is for you. It’s full of citrusy flavor from lemon juice, lemon pepper, and lemon zest. Even if you don’t love lots of lemon, don’t worry. The lemon is balanced by brown sugar for sweetness and a touch of paprika for a hint of bite.

It’s also quite versatile. Eat it hot right out of the oven, or make extra and have it cold for lunch the next day.  It’s also good for picnics when the weather is good.

I cut the original recipe down to serve one (instead of six), but also made a few other small changes.  The cookbook recipe called for lemon extract. It’s an ingredient I’m never going to use up (unless I make lots of lemon chicken). So, I increased the lemon juice a bit.

I then swapped the plain black pepper for lemon pepper. Lemon pepper is a bit exotic, but I do use it for other things (try it on string beans or broccoli). This way, I kept the lemony flavor without having to buy a special ingredient only to use a spoonful or two (which annoys me).

You end up with a crispy crust, almost like fried chicken, except there’s very little oil, and a lot less mess. You start it in a frying pan to get crispy and then finish by baking it in the toaster oven.

Incidentally, the recipe on the facing page of the cookbook is for Chicken Monterey, made with orange juice.  I haven’t done it, but I bet orange juice and zest would work for this too.  You might try a bit of orange juice concentrate, or upping the zest to substitute for lemon pepper/extract. I’d also reduce the brown sugar, since orange is sweeter than lemon.

For the best flavor, let the chicken marinate overnight (or all day) in the fridge. If you don’t have that much time, let it sit for at least half an hour.

If you can’t have flour (or gluten) substitute potato starch or rice flour instead.  It might even be good with almond flour.  That way it’s gluten-free (and Pesach-friendly).




More Chicken Thigh Recipes

chicken with tomatoes and olivesChicken with Olives and Tomatoes for One

Chicken, olives, garlic, and a bit of ginger add up to a rich, flavorful meal. This is a North African dish from a Jewish cookbook (really!)

 

peruvian roast chicken with green saucePeruvian Roast Chicken in Green Sauce Recipe

Juicy chicken, crispy skin and a tangy, spicy, garlicky sauce I just can’t stop eating.

 

chicken with basil, peaches, and gingerChicken Thigh Recipe with Peaches and Ginger

Juicy peaches balanced with spicy/warm ginger and summery basil. Just toss it all together and bake.

 

chicken with balsamic vinegar sauce

One Pot Chicken with Balsamic Vinegar Sauce

Tangy balsamic vinegar, mellowed cooked onions, and sweetness from an unlikely ingredient.  All in one pot.

 




White Bean Salad with Sun Dried Tomatoes

I spotted this white bean salad with sun dried tomatoes when I was shopping.  It sounded delicious: beans, sun dried tomatoes, olive oil, spinach.  Healthy and tasty!

The price was a bit of a turn off though: $8.00 a pound?! For beans?  Nope.  I had dry beans at home, but it was too hot to start cooking them. So, I trotted over to the canned beans section. Instead of $8.00 a pound, I got a whole can of beans for 88 cents (on sale!).  Score!

The rest was easy (and no cooking needed on a hot day).

Just soak the sun dried tomatoes, pour the beans into a bowl, roughly chop the spinach, chop some onion, and let it sit for a while to let the flavor develop.




Substitutions and Variations for White Bean Salad with Sun Dried Tomatoes

  • Add some olives and mozzarella cheese
  • Substitute fresh basil for the dried oregano
  • Make it a dip: roast some garlic, add that to the salad, and put it in your mini-chopper or blender. Or, do this with the remaining beans.
  • Use different colored beans or several different kinds. Put the rest of the can(s) in soup or chili.

More Bean Recipes

black beans and rice recipe one personBlack Beans and Rice Recipe for One Person

A meal that’s budget and pantry-friendly, that somehow feels indulgent.  Simmer the beans with garlic, onions, and two surprise ingredients for a rich, delicious meal. Cook it less for soup, longer for a side dish/entree.

tuna cannellini bean saladTuna Cannellini Bean Salad Recipe for One

Open a couple of cans, add a few standard ingredients, and you’ve got a meal. No cooking needed.

 

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

Essentially Brazilian chicken paprikash, but with a South American twist. The cream is gone, and replaced with beans and sausage. It’s rich and satisfying, even without the cream. One pot meal!

 




Peach Crumble Recipe for One

The peaches are particularly good this summer, so I’ve been buying them like a crazy woman. They’re so good, even my dad (who didn’t like peaches) was gobbling them down. Then, of course, I have to figure out what to do with them all! Some get eaten fresh (with lots of napkins). A few more went for chicken with peaches and basil. The rest get turned into this peach crumble recipe.

Traditionally, the difference between cobbler, crumble, and crisp was the topping.  Fruit cobblers had a biscuity topping (using an egg).  To make a crumble, you topped it with a butter and flour mixture (think coffee cake).  A fruit crisp topping had oats.  Now, it’s all mixed up and also seems to depend on what part of the country you live in.

Whatever you call it, peach crumble is easy to make. Just mix the peach base in one bowl and the crumble topping in another.  Since it’s a small portion, you don’t even have to pull out the mixer.




Substitutions and Variations for Peach Crumble

  • Use half peaches and half blueberries
  • Try nectarines or plums
  • Go back to the future and use apples (add a pinch of nutmeg)

Tools and Ingredients for Peach Crumble

porcelain au gratin dish

Porcelain Round Au Gratin Dish

This au gratin dish has handles to make it easier to pick up and take out of the oven.  Great for baking small servings of moussaka, apple crisp, or peach crumble.  It would also make a nice dish for serving scrambled eggs.

Perfect for peach crumble, a small batch of brownies, or apple crisp. It’s heavy, well-made, and dishwasher-safe too. If you have extra crumble, you can heat it in the microwave right in the dish.

More Fruit Dessert Recipes for One

easy one serving apple crisp recipeEasy One Serving Apple Crisp Recipe

Just enough for one, with a crumbly sweet oatmeal mixture folded in (that makes it healthy, right?)

 

pear dessert crepePear Crepe Recipe for One

“Standard” crepes are hard. This isn’t. It’s not really a crepe at all. Still works, tastes great, and it’s easy!

 

cinnamon sugar bananasCinnamon Sugar Bananas with Brandy

Speaking of easy, if you have five minutes, you can make yourself a dessert. The splash of brandy (or rum) makes it elegant (even though you only need a few minutes to make it).

caramelized pineapple chunksCaramelized Pineapple Chunks for One Person

This can be fresh or canned (doesn’t matter).  Ready in minutes, just heat the pineapple slightly, add a little sugar, and sprinkle with chopped nuts.

 




Bacon Spinach Tomato Aioli Sandwich Recipe

Mmmm bacon….We’re obsessed with it.  We have bacon appetizers, bacon cocktails, and even bacon ice cream.  And now, meet the bacon spinach tomato aioli sandwich, a slightly different twist on the tried-and-true BLT.

I made this with Trader Joe’s uncured bacon (which is delicious; get the bacon ends if you can and save some money).   I tend to use spinach far more than lettuce, because it’s more versatile. You can cook with it, as well as use it in salads.  So, I reached for that rather than lettuce.

Then, I added some mini bell peppers. The sweetness and crunch of the peppers makes a nice foil for the salty bacon.

Finally, I decided to ditch the standard mayo in favor of aioli (which is mayo with garlic, some lemon juice, olive oil, and a bit of cayenne pepper).

If you are ambitious, and want to make your own aioli from scratch you can do that.  It’s delicious, and freshly made mayonnaise is far tastier than the stuff in the jar.

On the other hand, it doesn’t keep nearly as well, and making (and eating) a whole batch is a bit much for one person. Of course, you can always use the leftover aioli for french fries (like they do in Belgium) or as a dip for crudités.

I like to take the jarred mayonnaise and then add fresh ingredients to brighten the flavor so it tastes a bit more like homemade. That way, there’s no leftovers to worry about.




Substitutions and Variations for Bacon Spinach Tomato Aioli Sandwich

  • Add more heat with sriracha instead of just cayenne
  • Chop some basil or cilantro and incorporate it into the aioli sauce
  • Make it a bit lighter by using half mayo and half Greek yogurt
  • Prepare the aioli in advance so the flavors have more time to blend

More Sandwich Recipes

vegetarian eggplant sandwichVegetarian Eggplant Sandwich for One Person

Israeli salad, plus eggplant, and hummus and you have a delicious easy meal.

 

three cheese grilled cheese sandwichThree Cheese Grilled Cheese Sandwich

Why settle for only one kind of cheese when you can have three?  Ooey, gooey melty and delicious. Just the comfort food you need right now.

 

chicken caprese salad panini

Chicken Caprese Salad Panini Sandwich

Crispy, golden brown, and delicious! Transform a caprese side salad into a complete meal with chicken and sandwich fixings.

 

strawberry balsamic grilled cheeseStrawberry Balsamic Grilled Cheese Sandwich

You probably didn’t expect strawberries and balsamic vinegar in a sandwich, did you?  The tangy vinegar complements the sweet strawberries and enhances their flavor too.  And, of course, cheese nearly always makes everything better.




Greek Fish with Lemon and Tomatoes

I seem to be making a virtual trip around the Mediterranean. This week, instead of Israel, we’ve “landed” in Greece. This recipe for Greek fish with lemon and tomatoes is adapted from a recipe in The New York Times.

The Times recipe is good, but a bit too fiddly and time consuming. It also requires a whole fish. That’s generally too much food for one person.  And, it has to be cleaned, then stuffed, and finally baked. Probably delicious, but too much trouble.  So, I decided to make it easier and faster and used fish fillets instead.

Plus, the original recipe requires that you cook the tomatoes. I love fresh tomatoes, and tomato sauces, but don’t like the taste of freshly-cooked tomatoes. So, I simplified everything and added the tomatoes just at the end.

In my version, you make the marinade, leave out the tomatoes, and let it sit for a bit so the flavors combine. Then season the fish fillet, pour the marinade over it, and cook it. Add the tomatoes at the end, and serve. Also, I didn’t make it in the oven (too hot!). I grilled the fish in a pan instead.

 




 

Greek Fish with Lemon and Tomatoes Substitutions and Variations

  • Follow this suggestion from the comments of the original recipe: fry the fish for a minute or two with olive oil.  Then add the marinade, a splash or two of white wine, and simmer (covered) for 5-10 minutes.
  • If you don’t mind cooked tomatoes, add them to the marinade at the beginning.
  • Try cod instead of tilapia.  Or, use a small whole trout.
  • If you want more lemon flavor, slice some lemon and squeeze it over the fish.
  • Add some olives or capers to the marinade.
  • Add 1/4 C sliced zucchini to the pan when you start cooking the fish.

More Quick Fish Recipes

pan-fried tilapia with lemon butter saucePan Fried Tilapia with Lemon Butter Sauce

A quick dinner, enlivened with a touch of mustard for bite, and rosemary for herby flavor, with a squeeze of lemon juice. Even simpler and easier than the Greek fish on this post.

salmon greek yogurt dill sauceSalmon with Greek Yogurt Dill Sauce

Thick, creamy yogurt plus fresh dill, and refreshing cucumber mixed into a sauce that gets better the longer it sits.  Serve the sauce over simply cooked salmon.

 

fish fillet with yogurt sauceIndian Fish Fillet in Yogurt Sauce

Flaky, moist fish with a hint of heat from garam masala, cumin, and ginger. It’s subtle, not overpowering.  Ready in about 20 minutes.

 

sephardic fish in peppery tomato sauceSephardic Fish in Peppery Tomato Sauce

A bit spicier than the other recipes on this page, but still not super-hot.  It’s flavored with garlic, coriander, and briny capers, bathed in a peppery tomato sauce.

 




Vegetarian Eggplant Sandwich for One Person

One of the things I like about cooking is that you can take one recipe or meal and transform it into something else entirely.  For example, this vegetarian eggplant sandwich is a variation on the sabich sandwich eaten in Iraq and Israel.  First, I made another batch of the Israeli salad recipe from two weeks ago (the original way, with lemon and bell pepper instead of the mint and lime), and then I added pita, fried eggplant, hummus, spinach, and a hard boiled egg.

And voila! A side dish is now a full meal. The spinach isn’t traditional, but I had some handy and I figured it would go well with the other ingredients.

It makes a great lunch (or light dinner), without a lot of fussing. You hard boil the egg, fry the eggplant and onion, and then just stuff everything into the pita.  You can even follow local tradition and eat it for breakfast on a weekend morning; it has eggs, it must be breakfast food. Right?

Some versions of this sandwich use Israeli pickles and pickled mango sauce. These are both probably delicious, but I didn’t add them because I hate buying large containers of ingredients only to use a few spoonfuls. If you don’t mind that, or plan to eat a lot of sandwiches, you can find both online.




Substitutions and Variations for Vegetarian Eggplant Sandwich

  • Add the pickles and the mangos
  • Layer in some tahini sauce
  • Shred some cabbage and put that between the layers
  • Include bell pepper (about one mini pepper) in the Israeli salad
  • Try some jalapeño for extra heat

More Eggplant Recipes

pasta alla norma with eggplantPasta alla Norma with Eggplant

Take advantage of fresh summer eggplant with this mildly spicy pasta dish. Tender eggplant, a quick tomato sauce, and you’re ready to eat in about 20 minutes.

 

eggplant parmesan for oneEggplant Parmesan Recipe for One

Lightly fried eggplant, rich tomato sauce, and melted mozzarella makes a dinner that’s a lot easier than you may think.

 

sichuan chinese chicken and eggplant with garlic sauceSichuan Chinese Chicken and Eggplant with Garlic Sauce

A takeout standout that you can easily make at home.  And it’s a lot faster than going out for the takeout would be.

 


rosemary olive oil broiled eggplantRosemary Olive Oil Broiled Eggplant

An easy side dish that’s ready in minutes. Great with lamb or chicken.

 




No Cook Meals for One Person

It’s summer (at least in the Northern Hemisphere), the sun is calling, and even I don’t always feel like cooking. So, here’s a list of no cook meals for one person that require no boiling, sautéing, roasting or toasting! And, since there’s no cooking, you can make them all in less than 15 minutes.

No Cook Meals for One: Fruit and Vegetable Salads

mango cottage cheese and honeyCottage Cheese Yogurt and Fruit Salad

Healthy and easy to make. If you have frozen mango, you don’t even have to chop anything. Just defrost, pour everything into a bowl. Done!

 

 

strawberry spinach salad with balsamic dressing and feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

This no cook meal salad is both colorful and tasty. The sweet fruit contrasts with the tangy cheese and the vinegar.

 

 

blueberry feta spinach saladBlueberry Spinach Salad with Feta Cheese and Walnuts

I liked the strawberry salad so much I decided to make a variation with blueberries and add some mushrooms and walnuts too.

 

white bean salad with sun-dried tomatoesWhite Bean Salad with Sun-dried Tomatoes

This can be a side salad, or a full meal. It’s sweet, earthy, healthy, and no stove required.

 

No Cook Meals for One: Chicken and Fish Salads

Use leftover chicken, or get a rotisserie version from the market. If you’re not cooking, it’s a no cook meal.

Asian chicken salad with cabbageSingle Serving Asian Chicken Salad with Cabbage Recipe

Colorful, slightly spicy, and appealing even when the heat (or a cold) reduces your appetite.

chicken salad with currantsChicken Salad Recipe with Greek Yogurt and Dried Currants

No mayo needed to make this chicken recipe. Instead it has Greek yogurt and currants (or raisins or even dried cranberries if you prefer).

 

 

No cooking at all for this tuna and bean salad.  Just do a little chopping and pour it all on a plate. Done.

tuna cannellini bean salad

Tuna Cannellini Bean Salad

Open a couple of cans, mix in some pantry staples, and you have a great lunch.  Ready in five minutes.

 

 




No Cook Sandwiches

peanut butter and cucumber sandwich on ryePeanut Butter and Cucumber on Rye

I know this sounds weird, but it’s really good. My mom invented it. The cucumber gives it crunch and the peanut butter makes it salty and slightly sweet (if you use the sweetened kind). Make sure to use rye bread.

Italian Tuna Salad
One can of tuna (packed in olive oil), 2 tsp chopped red onion (or scallion), 1/2 tsp capers, olive oil to taste, 2 T lemon juice, 1 T basil leaves (chopped), plus salt and pepper to taste. Mix all ingredients together in a small bowl.  Eat as a sandwich, or serve with a green salad.

Turkey and Avocado Sandwich
Sliced deli turkey, sliced avocado, roasted red peppers, honey mustard on whole grain (or even better 7-grain) bread.  You can toast the bread if you like (even though that’s cooking, sort of.)

No Cook Meal Platters

 
antipasto platter

Ham Platter
Rosemary ham, goat cheese spread, crackers, olives, fruit, and a lovely glass of red wine.

Goat cheese spread:
Take the goat cheese out of the fridge ahead of time to soften it. Add a bit of milk to make it more spreadable. Then roll it in ground almonds.

israeli breakfast

Israeli salad, pita bread, hummus, olives, and feta cheese. Or add some pickled herring.

 

 

 

 




Chopped Israeli Salad for One Person

Chopped Israeli salad isn’t quite what you might assume. It doesn’t have lettuce or carrots.  It’s not even eaten when you’d expect.  Israeli salad isn’t for lunch or dinner. Instead people eat it for breakfast with eggs, hummus, pita bread, fish, and olives. Not being much of a standard American breakfast person, I approve!

Of course, all of those things make a great lunch too, especially on a hot day when  you don’t want to get anywhere near a stove or an oven. I adapted this recipe from a comment on Tori Avery’s web site. 

She had a recipe for Israeli salad, and a commenter, Schelly Talalay Dardashti, pointed out that there’s a Persian version called “salad e-shirazi.”

She said it calls for red onion and parsley (neither of which I had).  However, I did decide to follow her suggestion and use lime juice instead of lemon juice and add mint.

Make sure to use either Persian cucumbers or English cucumbers (rather than the standard kind).  The Persian (or mini) cucumbers are shorter and thinner than standard cucumbers and usually sold in sealed packages.  The English (or hothouse) cucumbers are the long, skinny ones individually wrapped in plastic wrap.

They’re easier to cut up and you don’t have to peel them! Also, the standard cukes tend to be more bitter.

I cut everything up, mixed it together, and left it out on the counter for a couple of hours (there’s nothing to spoil quickly) so that the flavors would blend.  Also, if you put tomatoes in the fridge, they start to lose their flavor.

You can serve this salad with the pita and etc. I mentioned above for a light meal or as a side dish with a sandwich or some eggs. You can make plain scrambled eggs, a frittata, or keep the Persian theme going and serve it with Persian eggs. I added about 1/4 C of eggplant I had left over (recipe here and it’s even for one person).

There’s no picture of the eggs because I was hungry and started eating before I remembered to take one!




Substitutions and Variations for Chopped Israeli Salad

  • Try the full standard Persian version, “salad-e-shirazi,” which is made with seeded cukes and tomatoes, red onion, parsley, mint, salt, pepper, lemon juice (or lime juice) and a bit of olive oil.
  • Make it more filing with some crumbled feta cheese.
  • Add some red bell pepper (or try orange or yellow for more color), cut into tiny pieces
  • Chop some radishes and add them to the salad
  • The Book of Jewish Food has a variation popular with Baghdadi Jews in India: add grated ginger and some chopped chili peppers.

More One Person Side Salad Recipes

lemony cucumber salad recipeLemony Cucumber Salad Recipe with Dill

Easy, refreshing, and just perfect for a hot summer’s day.  Only requires a few basic ingredients too.

 

dill caper potato saladDill Caper Potato Salad

Instead of heavy mayo salad, try this tangy version instead. The star here is the starchy, tender potatoes paired with the crunchy sour/sweet flavor of the capers and the lemony, sweet dill.

no mayo healthy cole slaw recipeNo Mayo Healthy Cole Slaw Recipe for One

Crispy, crunchy, and packed with nutrition too. And just look at those colors.  A great alternative to the usual mayo.

 

dijon mustard vinaigrette potato saladDijon Mustard Vinaigrette Potato Salad

A French twist on potato salad with bell peppers, dijon mustard, and lemon. Perfect for picnics (no mayo again).




Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

It’s too hot to do much cooking, but this mixed greens egg potato and chicken salad doesn’t require too much time standing over the stove. You only have to boil the egg and the potato.  You can use leftover chicken if you have it, or grab a rotisserie chicken from the market.

I call it (in my head) Fairway Market salad, because that’s where I got the idea.  It’s pretty flexible, but the constants (at least for me), are the chicken, spinach (and/or mixed greens), boiled potato, and hard boiled egg.

Since it was too hot to roast a chicken, I got a rotisserie chicken and used that for my salad.

You can change it to suit your own tastes or whatever you have in the fridge. Substitute tuna instead of chicken, or use all spinach or all romaine instead of the mixed greens.  Try cooked corn kernels instead of the potato. The idea is to get a mixture of flavors and colors, rather than stick rigidly to a recipe.

If you want it vegetarian, or don’t have a cooked chicken, you can leave it out.  On a cooler day, make an extra chicken thigh and season it with lemon, garlic, olive oil, salt and pepper. I adapted the salad dressing recipe from Ina Gartner.




Substitutions and Variations for Mixed Greens Egg Potato and Chicken Salad

  • Make the dressing with lemon juice instead of vinegar
  • Add some whole or sliced almonds
  • Top with grated parmesan or manchego cheese
  • Cook a couple of slices of bacon and crumble them over the top
  • Mix in some sugar snap peas
  • Add feta cheese or Monterey Jack cheese

More Main Dish Salad Recipes

cold leftover steak saladCold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Don’t want to cook? You don’t have to. Leftover steak, a simple vinaigrette, and some greens equals a wonderful crispy, tangy salad that’s a full meal.

leftover roast lamb eggplant spinach saladLeftover Roast Lamb Eggplant and Spinach Salad

Lamb and eggplant pair beautifully together and are a great foil for earthy spinach.  This salad is topped with a garlicky aioli. Don’t worry, the aioli is easy (because you can cheat).

blueberry feta spinach saladBlueberry Spinach Salad with Feta Cheese and Walnuts

If you prefer your entree salads to be vegetarian, try this one. Lots of crispy fresh veggies, balanced by tangy cheese,  and crunchy walnuts.

 

strawberry spinach salad with balsamic dressing and feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Another great all-veggie option, this time with strawberries and balsamic vinegar. The smooth, slightly tart vinegar makes a marvelous foil for the sweet strawberries.

 




Quick Chicken Mango Stir Fry Recipe

This recipe for chicken mango stir fry combines the sweetness of mango and bell peppers with the heat of hot chile. The combination gives it plenty of eye appeal, as well as flavor. This is easy to put together, and flexible too. Use snap peas or snow peas instead of regular peas, if you prefer. Add more fresh chiles, try some mini corn cobs, or give it a Thai spin with lime, cilantro, and basil.

Unless you’re baking bread or cake (which are less forgiving) the idea is to have fun with your food. Change the ingredients to suit your own tastes, or to fit whatever you happen to have in the fridge that day.

You can put this together in about 20 minutes, so it’s a great option when you’re in a hurry.

I used fresh vegetables, but you can just grab a package of mixed frozen Asian veggies and use that instead. That will save some time too and cut the whole thing down to fifteen minutes.

I got the mango from the frozen section at Trader Joe’s. If you can’t go to Trader Joe’s, many supermarkets have it in the frozen food section. If that doesn’t work, try pineapple instead.

I wouldn’t use the frozen bell peppers though, they tend to be soggy.



Substitutions and Variations for Chicken Mango Stir Fry

  • Make it Thai: add sugar, a bit of fish sauce, and cornstarch to the soy sauce mixture. Add basil and mint just before serving.  Garnish with lime.
  • Save the chopping and use frozen veggies. If you can get an Asian mixture that’s great; if not use frozen broccoli, cauliflower, and carrots.
  • Swap frozen peas for snow peas or sugar snap peas.

More Chicken Recipes

chicken with basil, peaches, and gingerChicken Thigh Recipe with Peaches and Ginger

Luscious peaches, savory ginger and sweet basil combine for an easy summer meal.

 

chicken mushroom skillet recipeChicken and Mushroom Skillet Recipe

Want food fast? This is it.  No marinating. You don’t even have to create the sauce. It does that for you.

 

chicken with tomatoes and olivesChicken with Olives and Tomatoes for One

A North African Jewish recipe with salty olives, sharp garlic, and a bit of ginger to create a rich and delicious dinner (with a hint of spiciness).  Ready in under an hour.

 

peruvian roast chicken with green saucePeruvian Roast Chicken in Green Sauce Recipe

Finger licking good! This sauce is great for the chicken, as a dip, or over mild fish. Packed with flavor from spinach, garlic, and lime. I can’t stop eating it!