Wow! Long time no post!! I’ve been a lazy lazy sack of lazy, but am going to make it my summertime mission to update more frequently. I certainly have a ton of recipes to share, so I’ll do my best to keep up! I still can’t find the charger to my good camera though, so eventually you will be seeing ugly photos of food until I finally discover where the charger has been hiding!
Anyway, this recipe is SO good and SO easy! I made it with the dill fries I recently posted and it was super yummy and light. The salad dressing is really good too, so go ahead and make it, it will take you like 5 minutes!
Marinated Grilled Chicken Breasts with Zippy Chunky Salad
(from Rachel Ray’s 365: No Repeats)
4 boneless skinless chicken breasts
2 tbs olive oil
zest and juice of 1 lemon
1/2 tbs dried oregano
4 garlic cloves, chopped
salt and pepper
1 seedless cucumber, cut into half moon shapes
1 red pepper, cored, seeded and chopped
1/2 small onion, finely chopped
10 radishes, thinly sliced (I couldn’t find ’em so I didn’t use ’em!)
2 romaine lettuce hearts, chopped
1/2 c. plain yogurt
1 tbs red wine vinegar
1/2 c. fresh flat leaf parsley, chopped
In a shallow dish, combine the chicken with the olive oil, lemon juice, oregano, 3/4 of the garlic, salt and pepper. Toss to coat evenly and marinate about 5 minutes.
In a salad bowl, combine the cucumbers, pepper, onions, radishes, and romaine lettuce. To make the zippy dressing in a bowl combine the yogurt, lemon zest, red wine vinegar, parsley, salt and pepper. Pour the dressing over the salad and toss together.
Preheat a grill or grill pan while you are making the salad. When it’s ready, transfer the marinated chicken to the grill and cook for 6 minutes on each side, or until cooked through. Remove from heat and let rest for 3 minutes.
If you are serving with the garlic fries, make them now! If not, you are ready to eat your delicious chicken and salad! Yum! Just typing this out has made me decide to cook it again next week! Thanks a lot, food blog!