Most everyone likes a good grilled chicken recipe. Chicken is easy to make and a good protein-rich meal that can please everyone in the family (even the kids!). This grilled chicken recipe has a fresh herb flavor you're sure to love! Don't forget the veggies – the broccoli and side salad are the perfect pair.
Grilled Herb Chicken with Steamed Broccoli and Green Salad
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| Servings |
| 4 |
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Grilled Herb Chicken with Steamed Broccoli and Green Salad
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Ingredients
- 4 boneless, skinless chicken breast halvespounded to an even thickness
- 1tablespoon extra virgin olive oil
- 1teaspoon dried oregano
- 1teaspoon fresh thyme leavesor 1/4 teaspoon dried
- 1teaspoon fresh rosemary leaves
- 1/2teaspoon sea salt
- 1/4teaspoon minced garlic
- 1head broccoli
- 4cups mixed greens
- 8-12 grape tomatoes
- 1/2 cucumberdiced
- 2tablespoons dressing of your choice(see below for dressing options)
Servings:
Instructions
- Herb Chicken: Preheat a grill pan over medium heat. Meanwhile, in a resealable plastic bag, combine the chicken, oil, oregano, thyme, rosemary, salt and garlic. Shake the sealed bag to coat the chicken. Transfer the chicken to the grill pan and cook, turning once, for 6 to 8 minutes, or until a thermometer inserted in the center registers 165 degrees and the juices run clear. Transfer the chicken to a serving platter and let it stand for 3 minutes to reabsorb the juices before slicing and serving. Note: If you don't have access to a grill, place chicken in a glass dish and bake at 350 degrees for approximately 15-20 minutes, turning once, or until no trace of pink remains.
- Steamed Broccoli: Rinse broccoli, cut off stalk, and break into bite-size pieces. Bring 1-inch water and salt to boil in saucepan with steamer. Add broccoli, and cover, reduce heat to medium, and cook for 4-6 minutes or until broccoli is bright green and tender. Note: If you don't have a steamer, steam vegetables directly in water.
- Green Salad: Combine mixed greens, tomatoes, and cucumbers, and divide onto 4 plates. Drizzle with dressing of your choice (see below for dressing options).
White Balsamic Vinaigrette Dressing
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Makes about 1 cup.
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White Balsamic Vinaigrette Dressing
Makes about 1 cup.
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Ingredients
- 3/4cup white balsamic vinegar
- 1/4cup extra virgin olive oil
- 2tablespoons Dijon mustard
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the vinegar, oil, and mustard. Add the salt and pepper, cover with the lid, and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Italian Vinaigrette Dressing
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Makes about 3/4 cup.
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Italian Vinaigrette Dressing
Makes about 3/4 cup.
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Ingredients
- 6tablespoons extra virgin olive oil
- 6tablespoons red wine vinegar
- 2tablespoons lemon juice
- 2teaspoons Dijon mustard
- 2teaspoons minced garlic
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the mustard, garlic, salt, and pepper. Cover with the lid and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Walnut Vinaigrette Dressing
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Makes 1/2 cup.
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Walnut Vinaigrette Dressing
Makes 1/2 cup.
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Ingredients
- 1/4cup extra virgin olive oil
- 1/4cup walnut pieces
- 2tablespoons apple cider vinegar
- 1teaspoon Dijon mustard
- 1teaspoon grated orange peel
- 1 clove garlicchopped
- 1/4teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse.
Citrus Vinaigrette Dressing
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Makes about 1 cup.
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Citrus Vinaigrette Dressing
Makes about 1 cup.
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Ingredients
- 6tablespoons red wine vinegar
- 1/4cup lemon juice
- 1/4cup orange juice
- 1/4cup extra virgin olive oil
- 2tablespoons Dijon mustard
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the vinegar, lemon and orange juices, and oil. Add the mustard, salt, and pepper. Cover with the lid and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Greek Dressing
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Makes about 1 cup.
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Greek Dressing
Makes about 1 cup.
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Ingredients
- 1/2cup extra virgin olive oil
- 1/4cup red wine vinegar
- 1/4cup lemon juice
- 2 tablespoons+2 teaspoons fresh oregano leaves(or 4 teaspoons dried oregano)
- 1/2teaspoon sea salt
- 1/4teaspoon Ground black pepper
Servings:
Instructions
- In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the oregano, salt, and pepper. Cover with the lid and shake well before serving.
- Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
