Sunday, February 17, 2013

Grilled Lemon Herb Chicken & Short Cut Baked Potato

I took advantage of the warm weather we had here last week and used the grill to make this Lemon Herb Chicken.  I love using the grill for many reasons...fewer dishes for one ;)

1 lb Thin Sliced Boneless/Skinless Chicken Breasts
1 TBS Oregano
1 TBS Basil
1/2 Tsp Marjoram
1/2 Tsp Dried Thyme
1/2 Tsp Ground Black Pepper
Zest & Juice of 1 Lemon
1 TBS Extra Virgin Olive Oil
4 Garlic Cloves (minced)
Pinch of Sea Salt (optional)
Combine all ingredients in a shallow dish or a large ziplock back.  Place in the refrigerator for at least 30 minutes to marinate.  Remove chicken from marinade and discard any remaining marinade.  Heat grill to medium high heat.  Grill for about 4 minutes on each side, or until chicken is cooked through.  Cooking times may vary depending on the thickness of each piece of chicken.  

Short Cut Baked Potatoes

I love baked potatoes.  I try to keep mine healthy by sticking to Smart Balance Lite Butter Spread and some sliced scallions instead of some of the not so healthy toppings (aka real bacon, sour cream, real butter, etc).  More often than not I forget to put them in the oven early enough, and need to use this little shortcut...

2 Medium Baking Potatoes
1 TBS Extra Virgin Olive Oil
Pinch of Sea Salt

Pre-heat oven to 400 degrees.  Pierce each potato two or three times with a fork.  Rub potatoes with olive oil and place on a microwave safe plate.  Place in the microwave for 5-7 minutes.  Carefully remove from the microwave and place on a baking sheet.  Bake for 30 minutes (or until cooked through).  Carefully remove potatoes from the oven, and allow them to cool for a few minutes.  Slice each potato down the middle lengthwise, and then press on each end to open the potato up. 

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