Make this grilled chicken with a salad you make with farm-fresh veggies for a quick and light dinner.
Grilled
Chicken with Tomato and Cucumber Salad
Salad:
1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon) or use 1 Tbls lemon herbed vinegar
1 cup tomatoes, sliced in rounds
1 cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper
Grilled Chicken:
4 chicken breast halves, about 4 ounces each
Olive oil spray
Freshly ground black pepper
Directions
Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
Preheat a grill pan or nonstick skillet to medium high. Spray the chicken breasts lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each breast on a plate and serve topped with the tomato-cucumber salad.
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use the search box and type: GrillJul
To find any theme recipe from this year type:
recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes (BreadJun)
July - Grilling (GrillJul)
August- Garden Delights
September - Salsa, Corn and Jelly
October - Squash Dishes
November - Pumpkin Recipes
December - Herbal
Cocktails
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