Wednesday, May 26, 2010

Herb Grilled Chicken

Another super easy, super healthy, weeknight dinner, and perfect for these hot nights where I certainly do not want to heat up the house any more than need be. I basically marinated some chicken breasts in some chopped fresh herbs (see yesterday's post), lemon juice and olive oil and then grilled them. Alongside, I grilled fresh Ontario asparagus and served with a quick tomato cucumber salad with fresh parsley and the delicious Garlic Expressions classic vinaigrette from Farm Boy. I am addicted to this dressing. I hate salad greens with a passion, but I will eat them up like there is no tomorrow if this dressing is involved.

Again, if you are organised, dinner is ready for everyone in under 30 minutes.
Gotta love that when there's so much to get done in the garden!

Herb Grilled Chicken
Serves 2 (but easily doubled, or tripled)

2 boneless skinless chicken breasts
2 tablespoons chopped fresh herbs (can be any herbs, I used parsley, rosemary and thyme)
1 tablespoon olive oil
juice from 1 fresh lemon

Combine ingredients and marinate for as long as you have time. I did mine the night before and just kept covered in the refrigerator overnight. You can just dunk yours in for 5 minutes, if that's all the time you have.

Heat grill to medium high and cook chicken until done - it will take about 15-18 minutes, but double check with a thermometer that the internal temperature has reached a minimum of 165F for your own safety.

For the last 5 minutes of cooking time, add the asparagus and cook until bright green and crisp tender.

Serve with tomato cucumber salad - recipe follows.

Tomato Cucumber Salad
Serves 2 (can be doubled, tripled or multiplied many times over)

1 cup grape tomatoes, halved
1/3 English cucumber, diced about the same size as the tomatoes
2 tablespoons chopped fresh parsley
3 tablespoons Garlic Expressions garlic vinaigrette
ground black pepper, to taste

Combine all ingredients in a bowl. Refrigerate until ready to serve.


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