GRILLED CHICKEN CUTLETS WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD
Steps:
- Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
- Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- Heat your grill to high.
- Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
- While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
- Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.
GREEK CHICKEN CUTLETS
When 15 minutes is all you have, saute a quick-cooking cut, like thin chicken cutlets, and top it with a fresh, Greek-flavored mix of feta, olives, tomatoes, and mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
- Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.
Nutrition Facts : Calories 397 g, Fat 21 g, Fiber 1 g, Protein 45 g
SPAGHETTI SQUASH WITH GRILLED CHICKEN AND SUNDRIED TOMATOES
This is a very simple "meat and a veg" meal that totally tricks your brain into thinking it's getting carbs!
Provided by FullyClothedChef
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees (F).
- With a sharp knife, cut spaghetti squash in half lengthwise.
- Scrape/remove seeds with a spoon.
- Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
- Using a fork, scrape the inside of the squash with the tines to remove strands.
- In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
- Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
- Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
- Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
- Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
- Serve on top of the squash strands with fresh shaved Parmesan cheese.
Nutrition Facts : Calories 214.4, Fat 11.6, SaturatedFat 3.1, Cholesterol 49.1, Sodium 265.7, Carbohydrate 8.7, Fiber 1.1, Sugar 1.8, Protein 19.1
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