Citrus and herb chicken breasts

Executive chef John Fisher
Reata on 3rd, Oakdale

Chef John Fisher often serves this dish to his staff prior to opening for the evening, during what’s called family meal in the restaurant business. “With all the citrus and fresh vegetables, it gives California vibes of being a little bit lighter and healthier,” he says.

Ingredients

4 boneless, skinless chicken breasts
4 tbsp. olive oil, plus additional for drizzling
2 tbsp. lemon juice
2 tbsp. orange juice
3 cloves garlic, minced
1 tbsp. chopped fresh rosemary
1 tbsp. fresh thyme leaves
1/4 tsp. salt
1/4 tsp. cracked pepper
1 lb. broccolini, blanched
2 yellow bell peppers, sliced
1/2 tsp. red pepper flakes (optional)

Instructions

Combine 2 tbsp. of the olive oil, juices, garlic, rosemary, thyme, salt and pepper in a large resealable plastic bag. Add chicken and gently massage the bag to ensure all pieces are covered evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours.

Preheat a grill pan or sauté pan over medium-high heat. Preheat a separate pan for the vegetables. Remove chicken from bag, allowing excess marinade to drip off. Place chicken in preheated pan smooth side down and cook for 6 to 7 minutes or until golden brown. Turn and continue cooking until internal temperature reaches 165 degrees.

Meanwhile, heat remaining 2 tbsp. olive oil in preheated pan. Add vegetables and cook for 5 to 7 minutes or until just warmed through, stirring occasionally. Season with salt and pepper and, if desired, chili flakes. Serve chicken over warm vegetables and drizzle with olive oil.

Serves 4