Lemon-Lime Chicken & Zucchini Fritters

I’ve been pretty psyched about the zucchini fritters all week.  I found the recipe when I was looking for a way to use up some zucchini I had left over from last week.  Originally I had planned to pair it with salad, but I realized that wouldn’t be filling enough for Nathan.  So instead I made him lemon-lime chicken which was sort of a last minute concoction, and I managed to write down the ingredients as I made it.

Lemon-Lime Chicken

Ingredients:

• 2 medium chicken breasts
• olive oil spray
• 2 tsp lemon juice
• 2 tsp lime juice
• 8 cilantro leaves
• 1/2 tsp tarragon
• 1/2 tsp thyme
• 1 tsp garlic powder
• 1/2 tsp grated Parmesan cheese

Directions:

1. Heat indoor grill to 325 degrees and spray with olive oil.
2. Once hot, place both chicken breasts on the grill.
3. In a bowl, mix lemon juice and lime juice.  Put half of the mixture on each piece of chicken.  Add cilantro leaves to the chicken.  Top with tarragon, thyme, and garlic powder. 
4. Cook chicken thoroughly.  Once chicken is complete reduce heat to warm top with Parmesan cheese.

Grade: From Nathan – RG for “really good”

Comments: He thought it was really good.

Zucchini Fritters {from The Martha Stewart Living Cookbook: The Original Classics}

Ingredients:

• 1 pound of zucchini {I actually used about 1.5 lbs}
• 1 tsp kosher salt
• 1 tbs grated lemon zest
• 10 sprigs fresh parsley, stems removed and leaves finely chopped
• 1 medium garlic clove, minced
• 1/4 tsp black pepper
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup olive oil

Directions:

1. Using the large holes of a box grater, grate the zucchini into a medium bowl.  Add the salt, lemon zest, parsley, garlic, pepper, and eggs.  Mix well to combine.  Slowly add the flour, stirring so no lumps form.
2. Heat 2 tbs olive oil in a large skillet over medium-high heat until the oil sizzles when you drop a small amount of the zucchini mixture into the pan.  Carefully drop about 2 tbs of the zucchini mixture into the pan; repeat, spacing the fritters 2 inches apart.
3. Cook the fritters until golden, 2-3 minutes.  Reduce heat to medium.  Turn the fritters, and continue cooking until golden brown, 2-3 minutes more.  Transfer the fritters to a plate; set aside in a warm place.  Cook the remaining mixture, adding more oil to the pan if necessary.

Grade: A+

Comments: DELICIOUS.  I am so glad that these were even more amazing than I expected.  I LOVE Martha Stewart, and I always have success with her recipes.  These would be so good with fish, large salads, even for breakfast.  We’ll definitely be making these again.  We both absolutely loved them.

Tagged as: chicken recipes, dinners, dinners for two, main dishes, Martha Stewart, recipes, vegetable recipes, vegetables, zucchini recipes