By the time I got to the grocery store I was exhausted and ready to go home. When we got to the store she and I split up the list, I had all of the dry goods and dairy and she had meat, produce, and bread. Momma was planning to cook a roast with carrots and potatoes, cabbage, and cornbread....but I knew that would be all night.
On my way to meet her at the check out counter I walked past a Cooking Light magazine that had a chicken recipe on the cover that looked so good. So, of course, I stopped and glanced over it and what do you know....it was a magazine full of 5 ingredient 15 minute recipes. Poof....problem was solved I could get out of the store and dinner would be ready in no time!
It turned out really good and we had leftovers.....so I had to share the recipe with you!
Grilled Rosemary Chicken
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
4 (4-ounce) chicken cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray
1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Sprinkle chicken with salt and pepper, and add to bag; seal. Marinate in the refrigerator for 30 minutes.
2. Prepare grill.
3. Remove chicken from marinade, discard marinade. Place chicken on a grill rack coated with cooking spray. Grill 3 minutes on each side or until done. Serve with the Tomato-Avocado Salsa.
Tomato-Avocado Salsa
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
2 cups grape tomatoes, halved
1/2 (2 ounces) crumbled reduced fat feta cheese with basil and sun-dried tomatoes
1 ripe peeled avocado, chopped
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add tomato halves, cheese, and avocado; toss gently.
1 comment:
It was excellent!!!
Post a Comment