I love to grill. It's fast and healthy, which makes it perfect for our weeknight meals. I usually plan on grilling some sort of extra meat too...just for salads and quick lunches throughout the week.
Here is a taste of some of the grilling I did over the weekend. Enjoy!
GRILLED LEMON-GREEK CHICKEN PITA POCKETS
|Served along side of Parsley Potatoes!|
1 lb. of boneless skinless chicken breast
1/2 cup olive oil
2 oz. reduced fat feta cheese
2 Roma tomatoes, thinly sliced
2 cups lettuce, shredded
4 whole wheat pitas pockets, halved
1/2 cup Tzatziki Sauce (recipe below)
Pound each chicken breast to 1/2 inch thickness. In a large zip-top bag combine the zest and juice of the lemons, olive oil, Greek seasoning and chicken. Marinate for at least 2 hours, but overnight is best. Heat grill to medium-high heat. Grill chicken for approximately 10 minutes on each side or until the internal temperature reaches 160°F. Be sure to discard any unused marinade.
After chicken is cooked; take off the grill and place under aluminum foil to let it rest for at least 5 minutes. Slice the chicken into strips. Stuff each pita half with 1/4 cup lettuce, 2 tomato slices, 2 oz. grilled chicken, 1/2 oz of feta and one tablespoon of tzatziki sauce. Serve along the side of parsley potatoes.
Depending on the size either half or quarter one pound of red potatoes. Boil potatoes for approximately 7 minutes. Saute cooked potatoes with 1 T olive oil and 1/4 cup of chopped fresh parsley. Season with salt and pepper to taste.
1 T dried Rosemary
1 T dried Italian Seasoning
1 T dried Tarragon
1/2 tsp dried dill weed
If you have a fancy spice grinder GREAT...but if not...crush in a small glass bowl using the back of a wooden spoon. ☺
2 - 5oz. containers of plain Greek Yogurt
1 medium cucumber - peeled, seeded and finely chopped
1/4 tsp. garlic powder
2 T fresh parsley, finely chopped
1 tsp. sea salt
1/2 tsp. white pepper
In a medium sized bowl combine cucumber, garlic powder, parsley, salt and pepper. Take half of the cucumber mixture and blend together in a blender with one container of the yogurt. Combine blended mixture with the remaining cucumber and the other container of yogurt. Cover and refrigerate for at least 2 hours for the best flavor.
|Who says you can't have it all?|
Peel and slice a fresh pineapple into 3/4 inch thick slices. You can core the pineapple as well, but you don't have to. Place the slices on the grill. The amount of time needed on the grill is going to depend on how ripe your pineapple is, so just watch it. When it starts to caramelize and soften - it's ready!
Slice the pineapple into chunks. The core is going to still be pretty tough, so if you haven't already removed it make sure you cut around it.
Layer it in a glass with granola and your favorite yogurt. Dig in!!!
Ice cream is also wonderful paired with grilled pineapple or peaches. :) The natural sugars from the warm fruit mixing with the melting ice cream. Mmmmm....Mmmm...Good :)
OH...and a drizzle of honey makes it even better!!!
♥ Jessica Dudley