Tuesday, August 2, 2011

Mediterranean Grilled Chicken

As promised, here's a recipe putting last night's Rosemary-Garlic Rub to good use.

  • 6 Gardein Tuscan chicken breasts (without sauce)
  • 3 tablespoons Rosemary-Garlic Rub
  • 6 fresh rosemary sprigs
  • 6 fresh thyme sprigs
  • 1/2 teaspoon black pepper
  • Cooking spray
1. Cut a slit in each chicken piece.  Rub the chicken evenly with the rosemary rub.  Insert 1 rosemary sprig and 1 thyme sprig into the slit in each chicken piece; cover and chill for 4 hours.

2. Heat an outdoor grill or indoor grill pan coated with cooking spray over medium-high heat.  Sprinkle the chicken with the black pepper and place on the grill; cook for 25 minutes, turning occasionally.

To round out my Mediterranean meal, I served a deconstructed version of Provence's iconic ratatouille - thread eggplant, tomato, onion, bell pepper, and zucchini pieces onto skewers.  Brush with a little olive oil and sprinkle with salt, and add to the grill while you cook the chicken.  Cook for about 6 minutes, turning over halfway through.  Add a glass of (vegan) rose wine from Provence to round out the meal.

Note: set aside 2 of the chicken breasts from tonight's recipe - I'm planning a sandwich recipe that's the perfect way to use up leftovers for a brown bag lunch.

Nutrition Info:
6 servings (1 chicken breast), Calories 167 

Tasting Notes:
I was pleased with how well the rosemary and garlic flavors of the rub came through after marinating.  The Gardein chicken was a little dry after 25 minutes grilling, so I recommend basting occasionally either with additional rosemary rub or with olive oil during cooking.  Other than that, this is an easy recipe to keep in mind for nights when you want a summer supper quick off the grill.


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