Mushroom and Chicken with Lemon
This tangy, herb and lemon chicken dish is full of wonderful flavor.
Ingredients
- 4 chicken thigh fillets, trimmed (about 4 oz each)
- 12 1/4 oz mushrooms, sliced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup fresh thyme leaves
- 1 dash of Mrs. Dash (or Vegit)
- 1 dash of freshly ground black pepper, or to taste
- 4 oz salad greens, to serve (about 1/2 an 8-oz bag)
Directions:
Place chicken and mushrooms into a large shallow dish. Combine oil, lemon juice, thyme, salt and pepper in a bowl or bottle. Whisk or shake well to combine. Pour over chicken and mushrooms. Toss well to coat.
Preheat a lightly oiled barbecue plate or large frying pan on medium-high heat. Add chicken and cook for 4 to 5 minutes on each side or until cooked through. Remove to a plate, cover with foil and keep warm.
Increase heat to high, add mushrooms and cook, tossing frequently, for 2 to 3 minutes or until tender. Place chicken onto serving plates, top with mushrooms and season with pepper and Mrs. Dash. Serve with salad leaves.