This is our new favorite chicken dish. It is so simple and yet such an explosion of flavor. I’ve always loved getting chicken with lemon sauce when we go out to eat, and now we can have it at home with organic ingredients.
I’ve read that chicken (which isn’t organic) is fed arsenic to make the chicken hungry so that they eat more. This would explain why so many kids with autism show such high levels of arsenic. Our DAN! doctor says that other ways of getting arsenic are from drinking tap water and being exposed to old porch wood. We drink reverse osmosis water, we have a new house, and we only buy organic chicken. However, we do eat (non-organic) chicken when we go out to eat. After Ashley’s last test showed yet more arsenic, I’ve decided we should stop eating chicken out.
Lemon Herb Chicken
Mix in a small bowl:
1/2 cup lemon juice
1/4 cup tahini
2 tbsp dijon mustard
1 tbsp chicken seasoning
1/4 tsp garlic powder
Optional: 1 tbsp fresh chopped parsley
Cut 3 chicken breast halves lengthwise into cutlets.
Sprinkle one side of the cutlets with Herbamare.
Heat a large pan over low/med heat.
Add a couple tablespoons of oil to the pan.
Lay the cutlets in the pan, seasoned side down.
Sprinkle more Herbamare on the other side of the cutlets, which is facing up.
Pour your sauce over the chicken.
Reduce the heat to low and cover the pan with a lid, slightly cracked.
Cook for about 20 minutes (or until the chicken is done), flipping once.
Sauce thickens slightly as it cools.
We have been eating this with a side of Cauli Rice (seen in the background above) from page 59 of Eat Like A Dinosaur.