Tonight's dinner was grilled chicken breasts with grilled zucchini and roasted new potatoes (only a couple of potatoes for me). I tried a new marinade for the chicken, which turned out really well (even though our gas ran out halfway through grilling, so we had to finish them on the grill pan inside). The original recipe called for a ton of olive oil (3/4 cup!), which I substituted with a little more lemon juice and some dijon mustard.
Lemon-dijon chicken
2 boneless skinless chicken breasts, split in half cross and lengthwise to make two thinner fillets
2 T extra virgin olive oil
2 T dijon mustard
1 lemon, juiced + zest of said lemon
2 tsp fresh thyme leaves (use 1 tsp dried in a pinch)
kosher salt (a large pinch) and freshly ground black pepper (eyeball it)
Combine all ingredients except chicken in a small bowl and whisk to combine. Dump marinade and chicken into a 1-gallon ziploc bag and stash in the refrigerator for at least 6 hours, turning the bag over after 3 hours. Remove chicken from bag (there should be some marinade left in the bag; if not, wipe some of the excess off the chicken) and grill over medium high heat for about 7 minutes on each side. Makes 4 servings.
Total: 3 points per serving
Roasted new potatoes
8 medium new potatoes (sometimes sold as "baby red potatoes"), quartered
SMALL amount of olive oil, about 1 tsp; just enough to toss with potatoes so they don't stick
salt and pepper, eyeball it
Fresh rosemary, chopped finely (optional)
Toss everything together and spread the potatoes in one layer on a baking sheet. Bake at 400 degrees for 15 minutes; turn potatoes over and bake for an additional 10 minutes or until soft in the middle and slightly browned on the outside. Makes 4 servings.
Total: 2 points per serving; more if you use a lot of olive oil.
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1 comment:
This is a great alternative to "chicken again?!" We'll have to try this later this week. :o)
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