How about a break in all the carbs for some grilled chicken?! This is a delicious recipe that I've used before and loved- you can use any fresh herbs you want, and dried herbs work well, too. This time around, I only had fresh sage, so I used that along with dried parsley, rosemary and thyme. I've thrown fresh basil in here before and it's wonderful. This recipe also uses balsamic vinegar- yum. My whole family loves this, even the kids who "think" they hate vinegar (ha ha ha!). I did cut down on the vinegar amount just slightly, but it would be fine with the whole amount, too.
We had this for dinner last week with oven-roasted potatoes (red and yellow potatoes tossed with olive oil, lemon juice, salt, pepper, fresh garlic and thyme- then roasted at 400 F until tender), and Corn & Bacon Saute. What a wonderful meal... I miss it!
I used boneless, skinless chicken tenders for this recipe- I love using those. Since they are small, they thaw faster, cook much quicker, and are a good portion size (have 2 instead of a huge chicken breast). They are great for kids and adults! They are also super tender- a lot of times, a huge, thick chicken breast can get tough, but I've never had chicken tenders get tough, even when they get a touch over-grilled. For chicken tenders, I plan about 2 per child (my kids have bigger appetites now than they did 2 yrs. ago) and 2-3 per adult. Leftovers are always good, too!
Grilled Chicken with Herbs
2 tablespoons chopped Italian flat leaf parsley (or 2 tsp. dried)
2 teaspoons fresh rosemary, minced (or 1/2 tsp. dried)2 teaspoons chopped fresh thyme (or 1 tsp. dried)
1 teaspoon dried sage (or 2-3 tablespoons fresh)
3 cloves garlic, minced
1/4 cup olive oil
1/3-1/2 cup balsamic vinegar (depending on taste)
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts or chicken tenders
1.In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. (Or you can use an immersion blender). Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
2.Preheat grill to medium high heat OR set oven to broil.
3.Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
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