Monday, April 11, 2011

Herb Grilled Chicken with Lemony Artichoke, Heart of Palm and Spring Onion Salad

A Simple Grilled Chicken kicked up a Notch

Here is another quick and easy dish for a busy weeknight:

For the Chicken:

4 – 6 oz. boneless Chicken Breasts, pounded to ¼ inch thick
An assortment of chopped fresh Herbs (basil, oregano, mint, parsley, chives, thyme – whatever you have on hand)
2 tablespoons Olive Oil
2 teaspoons Apple Cider Vinegar
Liberal sprinkling of Vegetable Seasoning Blend, such as Chef Paul Prudhomme’s Vegetable Magic, to taste
Freshly ground Black Pepper, to taste



Marinated Herb Chicken Breast, ready for my grill!


Cooking Spray for grill.

For the Salad:

One cup canned Artichoke Hearts, quartered (not the kind packed in oil)
1 cup canned sliced Heart of Palm, quartered
Juice of One Lemon
Liberal sprinkling of Vegetable Seasoning Blend, such as Chef Paul Prudhomme’s Vegetable Magic, to taste
Freshly ground Black Pepper, to taste
One Spring Onion, chopped (white and green parts)

Marinate chicken in herbs, olive oil, vinegar, seasoning and pepper in a plastic bag for about 30 minutes, turning once.

Mix all ingredients for the salad together and set aside to serve at room temperature.

Spray grill with cooking spray.  Preheat grill to 400°.    Grill marinated chicken, turning once after five minutes.  Continue cooking until internal temperature reaches approximately 165- 170 degrees, until juices run clear.  Grills vary so adjust time accordingly.

Tent chicken with tin foil to allow for carryover cooking time, about five minutes.

Top with Lemony Artichoke, Heart of Palm and Spring Onion Salad

Need a side dish idea?  I’ve got one!

Broccoli Rabe with Garlic and Sweet Cherry Peppers


Broccoli Rabe with Garlic and Cherry Peppers

1 head of Broccoli Rabe, trimmed and washed
2 tablespoons Olive Oil
20 oz. reduced sodium Chicken Broth
1 tablespoon bottled Minced Garlic
¾ cup Sweet Cherry Peppers, seeded, stemmed and quartered
Splash of Juice from Cherry Pepper jar
Grated Parmesan Cheese, for topping at table.

Braise broccoli rabe for five minutes in chicken broth.  Remove from pan and place in ice bath (water with ice) to preserve the green color.

While chicken is resting, heat nonstick skillet and add olive oil and garlic.  Sauté garlic for one minute.  Add broccoli rabe and cherry peppers.  Sauté for two more minutes.  Add juice of cherry peppers and sauté for one more minute.

Leftover note:  Combine the leftover Lemony Artichoke, Heart of Palm and Spring Onion Salad with the leftover Broccoli Rabe for a light and healthy lunch the next day!




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