Recipe(tried): Grilled Garlic Lime Chicken, Roasted Summer Vegetables, Mixed Greens Salad with Tomatoes and Feta

Good Morning,

There are so many ways to prepare and cook chicken that at our home we never tire of it. One of our favorite ways to enjoy it is to marinade it and grill it. It is infused with robust flavor and garnished with roasted zucchini, yellow squash, red peppers, onions and seasonings. These vegetables are in abundance in summer. This is a dish that is low in calories yet full of flavor. Served alongside a salad, you will be fully satisfied. For dessert, a few cold slices of mango fit the bill for a hot summer night.

The menu:

Grilled Garlic Lime Chicken
Roasted Summer Vegetables
Fresh Greens Salad with Tomatoes & Dressing
Fresh Mango Slices

The Recipes:

Grilled Garlic Lime Chicken
serves 2
can easily be doubled

3 garlic cloves, minced
2 Tbsp. orange juice
2 Tbsp. lemon juice
1/4 cup Caeser Salad Dressing
1 Tbsp. grated fresh ginger root
salt and pepper to taste
cayenne pepper to taste
2 boneless, skinless chicken breasts, butterflied

Make marinade:
Blend all the marinade ingredients in a blender and combine it with the chicken breasts in a medium size sealable plastic bag. Seal the bag and place in a bowl in the fridge. Marinate early in the day so that you can grill in the evening. You can marinate for 2 days in the fridge.

To grill: Let the chicken stand at room temperature for at least 10 minutes. Remove from the marinade, letting excess drip off and grill on an oiled rack til nicely browned.

Roasted Summer Vegetables
serves 2 can easily be doubled

1 small yellow squash, cut into 1 inch slices
1 small green zucchini, cut into 1 inch slices
1 small purple onion, quartered
2 Tbsp. olive oil
1 tsp. dried oregano
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. black pepper
1 large red bell pepper, seeded and sliced into strips
1 large yellow bell pepper, same as above
1 Tbsp. balsamic vinegar
1 Tbsp. fresh chopped parsley

Toss 1st three ingredients with oil and seasonings. Spread onto a large heavy roasting pan. Bake at 500 uncovered for 10 minutes. Add pepper strips, stir to mix and bake an additional 10 minutes til veggies are tender and begin to char. Place in a large bowl and toss with balsamic and parsley.

Mixed Greens salad with Tomatoes and Feta
serves 2

1/2 bag of pre-washed mixed greens
1 tomato, chopped
1/2 cucumber, chopped
1/2 package crumbled feta
1/4 cup dried cranberries
1/2 cup Hellman's Citrus Splash Salad Dressing (any variety)

Mix all the vegetable in a large bowl, drizzle on the dressing and top with the feta and cranberries. Divide between two salad plates.