Cook’s notes: An easy dinner with fresh herbs. Recipe originally published in Epicurious, August 2004. Lemon and basil is a delicious combination.
Vegan version 1: Replace the chicken with two cans (15 oz. each) chickpeas, rinsed and drained. Sauté the chickpeas with diced onion and baby spinach leaves. Make the sauce with vegetable broth:
- 3 Tablespoons olive oil
- 3 Tablespoons fresh lemon juice
- 4 garlic cloves, chopped
- 1 teaspoon (packed) grated lemon peel
- 1 cup vegetable broth
Heat oil, lemon juice, garlic, and lemon peel over medium-high heat in a skillet until fragrant; add the broth and boil about 8 minutes, until reduced to sauce consistency. Stir in 1/2 cup chopped fresh basil or 1 tablespoon dried basil.
Vegan version 2: Make a cold salad with chickpeas and avocado from The Collegiate Vegan.