Happy Saturday! Unfortunately, I woke up this morning sick 😦 BOO!!! At least I had some left over chicken noodle soup! AND on a good note, Winston seems to be doing better! 🙂

We got invited to a wedding on May 5th, for a woman that Toby works with. It turns out our other American friend Paul, and my friend Jenny, and her boyfriend (who works with Toby) all got invited too! So we’re talking about renting a cabin together that will let us all bring our dogs. It turns out the wedding (and the cabin) are out in the middle of nowhere in County Limerick.

Living/Kitchen area

Bedrooms - each has its own en-suite bathroom

I’m really excited to go on a group trip together!! Plus, I’ve never left Co. Dublin yet. The wedding is the same weekend as our 1 year wedding anniversary. Luckily that day is a bank holiday, so Toby and I get the day off.

So, despite the fact I wasn’t feeling great, I still felt like cooking a nice litter dinner. So, I made Light Spicy Lemon Chicken with broccoli and rice.


For Chicken

  • 4 chicken breasts
  • 6 lemons
  • 1/2 cup of Olive Oil
  • 2 Tsp of crushed red pepper flakes
  • 2 Tsp of pepper
  • 2 Tsp of salt

For Broccoli

  • 2 heads of broccoli
  • 2 handfuls of spinach

Combine and mix the following: lemon juice squeezed from 3 lemons, 1/4 cup of olive oil, 1 tsp of crushed red pepper flakes, 1 tsp of pepper and 1 tsp of salt. Pour over chicken. Marinade for 3-4 hours turning over 20-30 minutes (or as you can.)

Before cooking, discard original marinade. Make another fresh batch of marinade using the remaining ingredients. Season chicken with salt and pepper.

Place in a pre-heated oven at 400 degrees Fahrenheit (~200 degrees Celsius). After about 10 minutes spoon freshly made marinade over the chicken and continue to baste with additional marinade every 20 minutes. The recipe said the chicken would be done after an hour, however, when I cooked it that way the chicken was dry. I’d probably cook it for about 40-45 minutes total. Definitely check to make sure your chicken is cooked thoroughly.

While the chicken is in then, cut up the head of broccoli into smaller edible pieces. Toss them with some olive oil and salt and pepper to taste. Place broccoli crowns onto a foil-lined & non-stick sprayed baking sheet.

Put the broccoli in the oven when there is about 15 minutes left in the overall cooking time and roast for 10 minutes. After 10 minutes, top with 2 handfuls of spinach and/or arugula (also called rocket here in the UK and Ireland), and cook for another 5 minutes.

I added some instant microwave rice with the broccoli on the plate. Then ate and enjoyed!



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