Resep.

Bahan:

4 boneless, skinless chicken breasts (about 1 pounds total)

6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon
Cara:

1.

Place chicken breasts between 2 pieces of wax paper and, using a meat
mallet, pound to an even -inch thickness.

2.

Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add
chicken breasts and massage marinade into meat until evenly coated. Seal the bag
and place in a bowl in the refrigerator (the bowl protects against leakage); let the
chicken marinate at least 4 hours or up to 12 hours.

3.

Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable
oil and, using tongs, carefully rub over grates several times until glossy and coated.
Place chicken breasts on the grill (make sure they are well-coated with the marinade;
the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for
2-3 minutes per side
Nutrition Fact :

Serving size:1 chicken breast (Note: Nutritional data includes marinade, so

numbers are inflated)

Calories:413

Fat:25g

Saturated fat:4g

Carbohydrates:2g

Sugar:0g

Fiber:0g

Protein:42g

Sodium:958mg

Cholesterol:127m

Quinoa Pilaf with Shiitake Mushrooms, Carrots & Pecans

Servings: 4 as a side dish, 2 as a main course
Ingredients

1 cup quinoa, pre-rinsed or rinsed

1-2/3 cups low sodium chicken broth (best quality such as Swanson), or vegetable

broth

3 tablespoons extra virgin olive oil, divided

1 small yellow onion, finely chopped
2 small carrots, peeled and diced
3/4 teaspoon dried thyme
4 ounces shiitake mushrooms, stemmed and thinly sliced
2 cloves garlic, minced
Salt and ground black pepper
1/3 cup chopped pecans, toasted if desired
1/4 cup chopped fresh parsley
Instructions

1.

Combine quinoa and chicken broth in a medium sauce pan. Bring to a boil, then turn
heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.

2.

In the meantime, heat 2 tablespoons of the olive oil in a large saut pan over medium
heat. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes.
Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add
remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly,
until mushrooms are cooked through, a few minutes. Season vegetables with 1/4 teaspoon
salt and freshly ground black pepper to taste.

3.

Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and
adjust seasoning if necessary. Serve hot or warm.

4.

Note: Shiitakes never come in contact with dirt, so the only washing usually
necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the
stems where they meet the cap.