Lemon Chicken with Green Beans

Get your kids in the kitchen!  Cooking instructor Lori Fangio show you easy techniques for getting that much-needed help in the kitchen while preparing kid-friendly nutritious meals perfect for the summer season.


Lemon Chicken with Green Beans

4 chicken breasts
Juice and zest from 2 large lemons
3 garlic cloves
¼ cup olive oil
3 tablespoons Worcestershire sauce
1 teaspoons salt
½ teaspoon pepper
½ teaspoon onion powder
1 red bell pepper diced
1 pound frozen green beans

Preheat oven to 350 degrees.  In a gallon zip top bag combine lemon, olive oil, garlic Worcestershire sauce and remaining seasonings.  Mix very well.  Add chicken, red pepper and green beans to the bag and toss to coat.  Pour mixture into a 9x13 baking dish and bake for 55 minutes to 1 hour.


Baked Penne with Roasted Vegetables

1 pound penne pasta
3 cups freshly made or store bought marinara sauce
1 ½ cups grated mozzarella cheese
½ cup grated parmesan cheese
2 tablespoons olive oil
1/2 teaspoon salt plus more for pasta water
1/4 teaspoon freshly ground black pepper
1 red bell peppers seeded and cubed
1 yellow onion cut 1 inch pieces
2 yellow squash cut into ¼ inch slices
1 cup sliced button mushrooms

Preheat oven to 450 degrees. On a baking sheet toss vegetables with olive oil, salt and pepper and roast until tender about 8-12 minutes. Reduce oven temperature to 350 degrees. Cook penne in salted water until al dente.  Drain pasta and return to pot. Toss pasta with marinara sauce and roasted vegetables. Pour mixture into a 9x13 glass dish, top with first mozzarella cheese then parmesan cheese and bake for 20-25 minutes until top is beginning to brown.

LINK: loriefangio.com

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