Because it’s a struggle to get dinner on the table every night.
It’s nearly impossible, right?
Fortunately, I know what she likes.
Simply Recipes / Sara Haas
In fact, I had her make a list of her favorite foods which she updates regularly.
As we know, kids are forever changing their minds on things.
I also know she loves mustard and anything with a sweet-and-sour flavor profile.
Simply Recipes / Sara Haas
Thats why I rely on this three-ingredient chicken as a weekly mealmy daughter loves it.
During this time, I can make any side dishes and then cook the chicken.
Finely grate 1 teaspoon zest from the lemon and set it aside.
Juice the lemon and measure 3 tablespoons juice into a small bowl.
Transfer the remaining marinade to the bag with the chicken.
Seal the bag and turn to coat the chicken.
Place it in the refrigerator and marinate for at least 30 minutes and up to 8 hours.
Set a large cast iron skillet over medium heat and add the remaining 2 tablespoons of oil.
Discard the chicken marinade.
Season the tops of the chicken breasts with salt and pepper and cook for 5 minutes.
Flip and cook until golden brown and the internal temperature reaches 165F.
Transfer the chicken to a cutting board and let it rest for 5 minutes.
Slice the chicken, drizzle with the reserved lemon sauce, and serve.
