I decided to take on the kitchen again after the near-disastrous salmon attempt on the last Foodie Friday. It was edible, but I still remain intimidated by fish. SO today I chose two things I’m very comfortable with – chicken and the grill. Yes, it’s January but it’s also a balmy 65 degrees in Memphis so I am taking full advantage!
I found these recipes in a Cooking Light Cookbook – 5 Ingredients, 15 Minute Recipes.
Grilled Rosemary Chicken
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp chopped fresh rosemary
1 tbsp minced garlic
4 four oz chicken breasts
- Combine first 4 ingredients in a large heavy-duty Ziploc bag.
- Add the chicken to the marinade and place in the fridge for at least 30 minutes (overnight would be best!)
- Prepare the grill (scrape off old food bits and char, light it, etc.)
- Remove the chicken from marinade and grill on each side for about 3 minutes. I like crispiness on my chicken so I let them go a little longer!
I made this chicken for lunch today so chose to only have it marinate for 30 minutes. While the flavors were soaking, I chopped some veggies to have healthy snacks all week! Veggies with a few hardboiled egg whites are my favorite go-to (but I rarely have veggies chopped….)
The chicken tastes great on it’s own and could easily be used on a salad or with raw veggies but I decided to make the salsa recommended by the cookbook (and I am so glad I did – delicious flavor combinations!).
1.5 tsp chopped fresh oregano
1.5 tsp olive oil
1/4 tsp minced garlic
1 cup grape tomatoes, halved
1/4 cup crumbled Mediterranean style feta cheese
1/2 peeled avocado, chopped
Combine first 4 ingredients in a bowl, stirring with a whisk. Add tomato halves, cheese and avocado and gently toss. Makes 2 servings.
I threw some chopped romaine under the salsa because I need to use it up before it goes bad but the salsa is just delicious on its own!
Kitchen pride confidence is restored!