It seems like the temperatures are starting to creep their way up and with that thaw comes an even stronger desire to grill outside. I mean, I know that many of us do it in the snow, but not everyone is the same brand of nuts as some of us. This month’s recipe will have you all igniting some kind of fire to enjoy it. I stumbled upon it last weekend. I tried it Friday night with Jeff for dinner. And then made it again for my daughter Kate (woot woot, state champion!) for dinner Saturday. And I have been eating the leftovers all week for lunch. It is THAT good! I even screwed it up a little bit the first time and forgot to add water to the dressing and it was still yummy. We all know we should eat plenty of salad, but that can get borrowing. So I am always excited when I find a recipe that love like this. The dressing does double duty as the marinade. How cool is that? Who isn’t a fan of less dish/ingredients?! I did the suggestion of adding the feta which I love! But I only should the nutrition break down without it. So remember to add that to your numbers if necessary. I did the chicken breasts as that was what I had on hand. And dried parsley, because who has use for an entire bunch of fresh parsley? As the title of this article mentions, I think this suits most diets. I hope you all enjoy it as much as I did! The recipe is courtesy of www.cafedelites.com. Happy Easter everyone!
- 2 Tbsp olive oil
- Juice of 1 lemon (1/4 c juice)
- 2 Tbsp water
- 2 Tbsp red wine vinegar
- 2 Tbsp chopped fresh parsley
- 2 tsp dried basil
- 2 tsp minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- Pepper to taste
- 4 skinless boneless chicken thigh fillets (1 lb | 500 g)
- 4 c Romaine or Cos lettuce, washed and dried
- 1 large cucumber, diced
- 2 Roma tomatoes, diced
- 1 red onion, sliced
- 1 avocado, sliced
- 1/3 c pitted Kalamata olives, sliced
- Lemon wedges
- Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining
marinade to use as the dressing later.
- Add the chicken to the marinade in the bowl; marinate chicken for 15-30 minutes (or up to two hours). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
- Once chicken is ready, heat 1 Tbsp of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining untouched dressing. Serve with lemon wedges.
4 servings: 388 calories, 31g protein, 21g fat, 17g carbs each