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Course: Main Dish

Spanish Omelette

Spanish Omelette

Make it with Calivirgin Premium Extra Virgin Olive Oil or your favorite flavored Calivirgin Olive Oil.

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Spanish Omelette
Make an omelette the Catalonian way, a classic dish made simple with only 5 ingredients. This omelette is great with our Calivirgin Olive Oil but you can also use your favorite Calivirgin flavored oil. We recommend substituting a portion of the olive oil with some Jalapeno Garlic or White Truffle.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings
4 servings
Ingredients
  • 1 white onion chopped
  • 6 eggs
  • 10 tablespoons Calivirgin Premium Extra Virgin Olive Oil
  • 1 1/4 pounds white potato
  • 3 tablespoons flat leaf parsley chopped
  • 2 teaspoons Calivirgin Dipping Spices optional
Prep Time 10 minutes
Cook Time 50 minutes
Servings
4 servings
Ingredients
  • 1 white onion chopped
  • 6 eggs
  • 10 tablespoons Calivirgin Premium Extra Virgin Olive Oil
  • 1 1/4 pounds white potato
  • 3 tablespoons flat leaf parsley chopped
  • 2 teaspoons Calivirgin Dipping Spices optional
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Instructions
  1. Peel potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop 1 onion.
  2. Heat Calivirgin Premium Extra Virgin Olive Oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
  3. Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and as much salt and pepper as you like (you can also substitute the salt and pepper for Calivirgin Dipping Spices). Heat half of the strained oil in a smaller pan.
  4. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
Recipe Notes

Recipe by Mary Cadogan

Jalapeno Garlic Shrimp Tacos

Jalapeno Garlic Shrimp Tacos

We make this recipe with Calivinegar Barrel Aged Balsamic and Calivirgin Bountiful Basil Olive Oil

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Jalapeno Garlic Shrimp Tacos
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Course Main Dish
Prep Time 20 min
Cook Time 5 min
Servings
8
Ingredients
  • 24 Large Raw Shrimp peeled and cleaned
  • 16 Small Corn Tortillas
  • 4 cups shredded cabbage
  • 2 Tablespoons Calivirgin Jalapeno Garlic olive oil
  • 1 lime zested and juiced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • kosher salt to taste
  • 1 avocado diced
  • salsa for serving
Course Main Dish
Prep Time 20 min
Cook Time 5 min
Servings
8
Ingredients
  • 24 Large Raw Shrimp peeled and cleaned
  • 16 Small Corn Tortillas
  • 4 cups shredded cabbage
  • 2 Tablespoons Calivirgin Jalapeno Garlic olive oil
  • 1 lime zested and juiced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • kosher salt to taste
  • 1 avocado diced
  • salsa for serving
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Instructions
  1. Combine the shrimp in a bowl with Calivirgin Jalapeno Garlic Olive Oil, lime zest, paprika, chili powder, red pepper flake and 1/4 teaspoon salt. Toss to combine and set aside to marinate for 15 minutes.
  2. Toss the cabbage with 1 tablespoon of lime juice and a pinch of salt, set aside.
  3. Warm Tortillas in a skillet over low heat, flipping occasionally.
  4. Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
  5. To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.
Recipe Notes
Nutrition Facts
 
Amount Per Serving (1 taco)
Calories 129         Calories from Fat 47
% Daily Value*
Total Fat 5.2g8%
Total Carbohydrates 13.9g5%
Protein 7.8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

Make it with Calivirgin Premium Extra Virgin Olive Oil and Calivinegar Organic Champagne Vinegar

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Kale and Brussels Sprout Salad
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Prep Time 15 minutes
Servings
10 servings
Ingredients
Salad
  • 1 bunch kale
  • 1 pound bag of fresh brussels sprouts
  • 1/2 cup sliced almonds
  • 1/2 cup Pecorino Romano cheese finely grated
Dressing
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Organic Champagne Vinegar
  • 2 tablespoons shallots finely chopped
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1 clove garlic minced
Prep Time 15 minutes
Servings
10 servings
Ingredients
Salad
  • 1 bunch kale
  • 1 pound bag of fresh brussels sprouts
  • 1/2 cup sliced almonds
  • 1/2 cup Pecorino Romano cheese finely grated
Dressing
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Organic Champagne Vinegar
  • 2 tablespoons shallots finely chopped
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1 clove garlic minced
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Instructions
  1. Remove the rib from the kale, and thoroughly wash. Slice in bite size pieces. Place in a large bowl. Wash and remove any discolored leaves and stems from the brussels sprouts and slice. Place in the bowl with the kale. Add the almonds and Pecorino Romano cheese. Dress before serving.
  2. For the dressing; In a small bowl or a jar, place the Calivirgin Organic Champagne Vinegar, garlic, shallots, dijon mustard, black pepper and whisk of shake in the Calivirgin Olive Oil.
Recipe Notes

The Kale for this recipe has several names. It produces a delicious salad whichever the variety of Tuscan, Lacinato or Dinosaur you choose – all the same, just different names.

Recipe by Carole

Chicken Satay

Chicken Satay

We used Calivinegar Barrel Aged Balsamic Vinegar, Calivirgin Hot Virgin Jalapeno Olive Oil, Calivirgin Bountiful Basil Olive Oil, and Calivirgin Guilty Garlic Olive Oil

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Chicken Satay
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Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
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Instructions
  1. Combine in a large bowl and whisk together Calivinegar Barrel Aged Balsamic Vinegar, grated ginger, grated garlic, sesame oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, turmeric and cumin in a bowl, when well combined, stir in the chicken. Marinade chicken for 2-3 hours.
  2. In a small bowl, whisk together the boiling water into the creamy peanut butter. Whisk in soy sauce, rice wine vinegar, and Calivinegar Barrel Aged Balsamic Vinegar.
  3. In a small sauce pan, heat over medium heat, sesame oil, Calivirgin Bountiful Basil Olive Oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Hot Virgin Jalapeno Olive Oil, ginger, and garlic. Stirring until fragrant and sizzling. Stir in chili garlic sauce and turmeric. Whisk together the peanut butter, soy sauce, and vinegar sauce mixture with the oil, garlic, and ginger mixture.
  4. Cool and refrigerate. Reserve ¼ cup of sauce for brushing during cooking. Prior to serving, remove the chilled sauce and stir in the peanuts.
  5. Drain the chicken, discard the marinade. Skewer the chicken on metal skewers. Place on a medium high and grill until well charred about 4 minutes. Flip skewers and brush with reserved sauce and grill until all chicken is opaque (about 5 to 7 minutes). Transfer to a platter and serve with the sauce.
Recipe Notes

Recipe by Carole

Crispy Corn Crab Cakes With Truffle Aioli

Crispy Corn Crab Cakes With Truffle Aioli

Make this recipe with Calivirgin Premium Extra Virgin Olive Oil and Calivirgin White Truffle Olive Oil

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Crispy Corn Crab Cakes With Truffle Aioli
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
12-14 cakes
Ingredients
Crab Cakes
  • 8 oz container jumbo lump crab meat
  • 15 oz can whole kernel sweet corn
  • 2 large eggs beaten
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons garlic crushed or minced
  • 1 cup panko crumbs
  • 1 cup extra-sharp cheddar cheese shredded
  • 2 scallions finely chopped
  • 1 teaspoon old bay seasoning
  • salt and pepper, to taste
  • Calivirgin Premium Olive Oil for frying
Aioli
  • 1/4 cup reduced-fat mayonnaise
  • 2 1/2 teaspoons Calivirgin White Truffle Oil
  • 1 1/2 teaspoons garlic crushed or minced
  • 1/2 lemon juiced
Prep Time 10 minutes
Cook Time 20 minutes
Servings
12-14 cakes
Ingredients
Crab Cakes
  • 8 oz container jumbo lump crab meat
  • 15 oz can whole kernel sweet corn
  • 2 large eggs beaten
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons garlic crushed or minced
  • 1 cup panko crumbs
  • 1 cup extra-sharp cheddar cheese shredded
  • 2 scallions finely chopped
  • 1 teaspoon old bay seasoning
  • salt and pepper, to taste
  • Calivirgin Premium Olive Oil for frying
Aioli
  • 1/4 cup reduced-fat mayonnaise
  • 2 1/2 teaspoons Calivirgin White Truffle Oil
  • 1 1/2 teaspoons garlic crushed or minced
  • 1/2 lemon juiced
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Instructions
  1. Begin by preparing the aioli. In a small mixing bowl stir all aioli ingredients until well combined.
  2. In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed. Next, using damp hands form the crab cake mixture into patties — about 2″ in diameter — then rest on a clean plate or cutting board.
  3. Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with olive oil to coat the bottom. Three patties at a time, fry the crab cakes for 3 – 4 minutes on either side until crisp and cooked through. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more olive oil to the skillet for each new batch.
  4. Serve immediately, pairing with truffle aioli on the side for dipping! These can be frozen in a ziploc bag and reheated at 350F whenever you want them — They stay nice for over a month.
Recipe Notes

Recipe by Christine from WRY TOAST

Citrus Quinoa Chicken Salad

Citrus Quinoa Chicken Salad

We used Calivirgin Premium Extra Virgin Olive Oil and Calivirgin Lusty Lemon Olive Oil

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Citrus Quinoa Chicken Salad
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
3 servings
Ingredients
Quinoa
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons Calivirgin Premium Olive Oil
  • 1 pound thin cut boneless skinless chicken breasts diced into cubes
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 large oranges peeled and segmented
  • 1 ripe avocado peeled and cubed
Dressing
  • 1/4 cup fresh lime juice
  • 1/3 cup cilantro chopped
  • 1 tablespoon orange juice
  • 1 tablespoon Calivirgin Blood Orange Olive Oil
  • 1 tablespoon honey
Prep Time 10 minutes
Cook Time 10 minutes
Servings
3 servings
Ingredients
Quinoa
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons Calivirgin Premium Olive Oil
  • 1 pound thin cut boneless skinless chicken breasts diced into cubes
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 large oranges peeled and segmented
  • 1 ripe avocado peeled and cubed
Dressing
  • 1/4 cup fresh lime juice
  • 1/3 cup cilantro chopped
  • 1 tablespoon orange juice
  • 1 tablespoon Calivirgin Blood Orange Olive Oil
  • 1 tablespoon honey
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Instructions
  1. Cook quinoa according to package directions or use my directions - my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.
  2. The chicken. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
  3. The dressing. Whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly.
  4. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Recipe Notes

Recipe Courtesy of Sally @ Sally's Baking Addiction

Mac n’ Cheese with Calivirgin Olive Oil

Mac n’ Cheese with Calivirgin Olive Oil

We like it with Calivirgin Premium Extra Virgin Olive Oil or Lodi Olive Oil Frantoio Extra Virgin Olive Oil

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Mac n' Cheese with Calivirgin Olive Oil
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 cups dry Macaroni shells
  • 1/4 cup Calivirgin Premium Olive Oil
  • 4 tablespoons all-purpose flour separated
  • 3/4 cup heavy cream
  • 2 1/3 cup sharp cheddar cheese freshly grated
  • salt and pepper, to taste
  • red pepper flakes optional
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 cups dry Macaroni shells
  • 1/4 cup Calivirgin Premium Olive Oil
  • 4 tablespoons all-purpose flour separated
  • 3/4 cup heavy cream
  • 2 1/3 cup sharp cheddar cheese freshly grated
  • salt and pepper, to taste
  • red pepper flakes optional
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Instructions
  1. Cook pasta according to package. Drain, rinse with cold water and keep in colander until ready to use.
  2. Heat olive oil in a large pot over medium heat. Once hot, whisk in flour and cook for 1 minute. Gradually whisk in heavy cream, stirring constantly until thickened (this can take up to 15 minutes).
  3. Remove from heat. Stir in shredded cheese until melted and smooth. Add salt and pepper to taste. Gently fold in macaroni until completely covered in cheese sauce.
  4. Allow pasta to sit for a few minutes so macaroni shells slightly absorb the cheese. Serve while warm and cheesy! Garnish with red pepper flakes if desired.
Grilled Balsamic Steak

Grilled Balsamic Steak

Make this recipe with Calivinegar Barrel Aged Balsamic and Calivirgin Premium Extra Virgin Olive Oil

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Grilled Balsamic Steak
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Course Main Dish
Cook Time 15 minutes
Passive Time 8 hours
Servings
4
Ingredients
  • 1 1/2 pounds flat iron steak
  • 1/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 1/2 cup red wine
  • 6 garlic cloves minced
  • 2 tablespoons fresh chopped rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
Course Main Dish
Cook Time 15 minutes
Passive Time 8 hours
Servings
4
Ingredients
  • 1 1/2 pounds flat iron steak
  • 1/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 1/2 cup red wine
  • 6 garlic cloves minced
  • 2 tablespoons fresh chopped rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
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Instructions
  1. In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
  2. Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
  3. When you're ready to cook, preheat your grill to medium-high heat.
  4. Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting.
  5. Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.
  6. After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
Recipe Notes

Recipe by Life's Ambrosia

Red Wine Chili

Red Wine Chili

We like it with Calivirgin Jalapeno Garlic Olive Oil or any flavored oil of your choice

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Red Wine Chili
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Servings
Ingredients
  • 1 pound ground beef cooked
  • 1/4 cup Calivirgin Jalapeno Garlic olive oil
  • 1 medium onion chopped
  • 2 bell peppers diced
  • 3 garlic cloves minced
  • 90 ounces red kidney beans
  • 6 ounces tomato paste
  • 56 ounced canned diced tomatoes
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 cup red wine
  • 1 tablespoon ground chipolte pepper
  • sour cream optional
  • shredded cheese optional
Servings
Ingredients
  • 1 pound ground beef cooked
  • 1/4 cup Calivirgin Jalapeno Garlic olive oil
  • 1 medium onion chopped
  • 2 bell peppers diced
  • 3 garlic cloves minced
  • 90 ounces red kidney beans
  • 6 ounces tomato paste
  • 56 ounced canned diced tomatoes
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 cup red wine
  • 1 tablespoon ground chipolte pepper
  • sour cream optional
  • shredded cheese optional
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Recipe Notes

Try it with our Olive Oil Cornbread recipe

Recipe by Baby Steps Dietitian

Lemon Pepper Chicken

Lemon Pepper Chicken

We like it with Calivirgin Lusty Lemon Olive Oil

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Lemon Pepper Chicken
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Course Main Dish
Prep Time 8 minutes
Cook Time 12 minutes
Servings
4 people
Ingredients
  • 4 thin cut boneless skinless chicken breasts
  • 1/3 cup all-purpose flour
  • 1 tablespoon lemon pepper seasoning
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 2 tablespoons butter
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon fresh chopped parsley
  • salt to taste
  • lemon slices to garnish
Course Main Dish
Prep Time 8 minutes
Cook Time 12 minutes
Servings
4 people
Ingredients
  • 4 thin cut boneless skinless chicken breasts
  • 1/3 cup all-purpose flour
  • 1 tablespoon lemon pepper seasoning
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 2 tablespoons butter
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon fresh chopped parsley
  • salt to taste
  • lemon slices to garnish
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Instructions
  1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
  2. Heat the olive oil in a large pan over medium high heat. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
  3. Place the chicken in the pan and cook for 5-6 minutes per side or until done. Remove the chicken from the pan and place on a plate. Cover to keep warm.
  4. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste. Spoon the sauce over the chicken. Sprinkle with parsley and serve.
Recipe Notes

Tip- This recipe works with fish also

Recipe by Dinner at the Zoo