Monday, October 4, 2010

Grilled Chicken with Warm Potato Salad

This recipe comes from the America's Test Kitchen's 30-Minute Suppers magazine I found at Whole Foods. One of my goals with my nutritionist was to stay accountable for healthy eating as I entered my busiest time of year.

When it comes to the world of events, a person's schedule is often unpredictable and can be unkind to scheduled meals or exercise routines, there is simply no time. I wasn't taking care of myself by skipping meals or eating poorly, choosing the drive-thru over a couple extra minutes in the kitchen, or not finding the time to take lunch, eat breakfast. So amongst other things, we have worked on making sure I schedule in the time to have healthy, balanced meals. With my new-found love for cooking (new since last fall, for the most part) I've been looking for ways that I can keep my culinary affair balanced with work life, though there are the late nights or the not-so-late nights but exhaustion from early mornings and previous late nights, I can still make dinner and not resort to unhealthy eating.

This meal didn't even take 30 minutes to make, did not require much prep work and was very satisfying for a 370 calorie meal. Cooking extra allows for a great lunch the next day!

Grocery List:
1/3 cup of extra virgin olive oil
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1/3 cup lemon juice
Salt and Pepper
3 tablespoons of light mayonnaise
6-8 small potatoes (recipe called for fingerling, Whole Foods was out so settled for a small, organic bag of baby Yukon golds)
Chicken breasts or cutlets (I prefer the cutlets - easier, faster to cook, not too filling)
3 cups of baby arugula
10-12 spears of asparagus or haricot verts

Start by halving your potatoes and setting in a small pot. Add water until it is about 1 inch over the potatoes then set on medium-high heat until boiling. Once potatoes are tender, drain the water and set aside.

Combine the minced garlic with the olive oil in a microwave safe bowl, then microwave for about 30 seconds or until bubbling. Whisk in the thyme and lemmon juice, then season with salt and pepper.

Add the mayonnaise and stir well.

Season the chicken with salt and pepper and coat each side of the chicken with the dressing - apply by spoon or brush. Grill for 5 minutes on both sides, or until chicken is cooked through with no pink in the middle. Reapply the dressing as you flip.

These are chicken cutlets cut in half, less than 1/3 inch thick and can be doubled for more hearty proportions or come in at about 4 oz. each for smaller proportions.

I added asparagus, steamed in the handy steamer for 10 minutes, then cut the asparagus spears into thirds. Add your asparagus to a bowl with the potatoes and lightly apply your dressing, stirring lightly to combine.

Assemble the arugula leaves on the plate, spoon dressing over leaves.

Top with chicken breast and add the asparagus and potatoes. For additional flavor, add a feta or goat cheese crumbles.

This was very flavorful and a recipe we will repeat again soon!

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