chicken-garlic

Easy and heart healthy grilling at its best! I find that most people prefer eating boneless skinless thin-sliced chicken cutlets. For a fast and simple meal, marinate the chicken for one to three hours in the refrigerator. You can fire up an outdoor grill or cook indoors with a grill pan.

Grilled Chicken Breasts with Rosemary, Garlic, Lemon and Grapeseed Oil
Serves 2

  • 2 Chicken breasts, pounded
  • 1 Rosemary sprig, minced
  • 2 Garlic cloves, minced
  • 1 Lemon, juiced
  • 2 Tablespoons of grapeseed oil
  • Salt and pepper to taste

Preparation

  1. Preheat the gas grill or grill pan
  2. Pound chicken breasts after covering them with a sheet of plastic wrap.
  3. Using a meat mallet, pound chicken evenly.
  4. In a medium size baking dish, pour grapeseed oil, garlic, rosemary, lemon juice, salt and pepper, and dredge chicken breasts in it.
  5. Cover with plastic and store in the refrigerator for about 2-3 hours.
  6. Cook for 5-7 minutes on each side, rotating to get good grill marks and until thoroughly cooked through.

 

Here’s a take on the classic Tabbouleh dish, modified for a health conscious audience. It’s really easy to make, nutritious and goes well with this easy grilled chicken dish!

Cherry Pecan Tabbouleh
6 Servings

  • 1 cup bulgur wheat
  • 1 cup boiling water
  • 1/2 cup chopped dried cherries
  • 1/2 cup chopped fresh parsley
  • 1/4 cup minced red onion
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons chopped fresh mint
  • 1 1/2 tablespoons walnut oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Combine bulgur and dried cherries in a medium bowl.
  2. Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed.
  3. Fluff bulgur mixture with a fork.
  4. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.