Wednesday, February 27, 2013

Grilled Lemon Garlic Chicken & Baby Spinach Salad with Lemon Dijon Vinaigrette

Yesterday I had planned to make burrito bowls with grilled chicken, brown rice, black beans, and veggies.  When I was about to start dinner I realized that we were out of rice!  Doh!  No worries though...I was in the mood for something with lemon and garlic instead.  I came up with this simple grilled chicken and a really tasty salad.  The dressing really makes it....I think I've found my new favorite meal! 

Grilled Lemon Chicken Ingredients:
1 lb Thin Sliced Boneless Skinless Chicken Breasts
Juice & Zest of 1/2 a Lemon
1 TBS Olive Oil
2 Garlic Cloves (minced)
1 Tsp Ground Black Pepper
Pinch of Salt

Place chicken, lemon juice, lemon zest, olive oil, minced garlic, pepper and salt in a large zip lock bag.  "Massage" the bag to evenly distribute the ingredients.  Place in the refrigerator to marinate for at least 20 minutes. Pre-heat your grill to high heat.  Place chicken on the grill and close the lid.  Cook for 2-3  minutes on each side.  Remove the chicken from the grill and let it rest while you put the salad together.

Lemon Dijon Vinaigrette:
Juice & Zest of 1/2 a Lemon
1/4 Cup Extra Virgin Olive Oil
1 TBS Dijon Mustard
1 Garlic Clove (minced)
1 TBS Dried Thyme Leaves
1/2 Tsp Ground Black Pepper

Whisk together all of the ingredients and refrigerate for 15-20 minutes. Whisk again right before adding to salad. A little goes a long way! I used about a tablespoon and a half on two cups of baby spinach.

Baby Spinach Salad Ingredients:
5-6 Cups of Baby Spinach
1/2 Cup Sliced Mushrooms
1 Cup Diced Tomatoes
1 Avocado (diced)
4 Slices of Turkey Bacon (cooked according to package directions)

Place 1-2 cups of baby spinach on a plate.  Top with sliced mushrooms, tomatoes, avocado and 1-2 tablespoons of Lemon Dijon Vinaigrette (see above).  Crumbled turkey bacon over the top. 

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