Citrus Pepper Marinated Chicken with Swiss Chard and Orange Scented Goat Cheese
Posted on January 15, 2020
Now there’s a mouthful!
The very first meal I learned to make for myself was Lemon Pepper Chicken.
I had been down with a terrible stomach bug for days, and had barely eaten anything. My mom was working nights then, and my Grandma was watching me. This was hard on all of us, because my mom HATED leaving me when I was sick, and I missed her and felt weak, and my Grandma just wanted to do anything she could to make me feel better.
She decided to make me something to eat that might be easy on my stomach. She made grilled chicken, with a little lemon juice and Worcestershire marinade.
Let me tell you… I gobbled it up!! After going for days with barely a bite, that chicken tasted SO GOOD. And I never lost my taste for it!
Over the years, I’ve tweaked the recipe a little, taking tips from other chefs and experimenting on my own… and here it is. My all time, favorite, go-to meal. It’s healthy, delicious, and SO easy to make!
- 2 Boneless Chicken Breasts
- 1 Tbsp Lemon Juice (I like to freshly squeeze mine, and throw in some zest!)
- 1 Tbsp Orange Juice (same with this, but same some zest for goat cheese)
- 1 1/2 Tbsp Olive Oil
- 1/2 Tbsp Worcestershire Sauce
- 1 Tsp Lemon Pepper
- 1 Tbsp Honey (please buy local if you can! It’s better for you and supports local farms!)
- 3 Tbsp Olive Oil
- 1 Bunch Swiss Chard
- 4 oz. Goat Cheese
- 2 Tbsp Heavy Cream
- Zest from 1/2 an Orange
- 1 Tsp Orange Juice
Marinade: Mix together lemon juice, orange juice, a little zest, olive oil, Worcestershire sauce, lemon pepper, and honey in a medium size bowl.
Rinse off chicken breasts and pat dry. Marinate chicken 45 minutes, or overnight.
While chicken is marinating, blend goat cheese with cream, zest, and orange juice. Set aside.
Heat 3 Tbsp olive oil in a non stick or cast iron skillet. As soon as the oil begins to smoke, place chicken in and cook for 3 – 4 min each side.
When the chicken is almost finished, break stems off the chard, and tear into pieces.
Pull chicken out and allow to rest while you cook the chard in the same skillet. Toss it in the juices, and cook until chard begins to wilt and reduce in size.
Slice chicken into strips. Arrange a bed of chard on each plate, and top with sliced chicken. Serve with a dollop of goat cheese on top, and pomme frites (French fries) on the side.