Tuesday, September 14, 2010

Grilled Chicken Breast with Roasted Vegetables and Yogurt Recipe

4 servings

- Chicken -
4 skinless boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon each paprika & oregano
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion flakes
1/2 teaspoon granulated garlic
1 teaspoon dried parsley
1/2 teaspoon prepared mustard
1 teaspoon low sodium soy sauce
2 tablespoons balkan style yogurt
1/2 a lemon juiced
1 tablespoon honey

- Roasted Vegetables-
1/2 a head each cauliflower and broccoli cut up
1/2 red onion, sliced
4 whole cloves garlic, smashed
1 tablespoon each paprika and dried parsley
1/2 teaspoon chile powder
1/4 teaspoon cumin powder
salt & pepper
1 tablespoon lemon juice
2 tablespoons olive oil
3 tablespoons grated parmesan cheese

- Yogurt -
1 1/2 cups balkan style yogurt
1 tablespoon dried dill
1/2 teaspoon cumin powder
salt & pepper
1 teaspoon dried mint
1 teaspoon olive oil
1/2 cup grated cucumber

To make chicken. Mix all ingredients except chicken and place in a large ziploc bag. Place chicken inside, seal the bag and smoosh it all around. Let sit in the fridge for 2 hours or longer. Remove the chicken from the bag and grill it until no longer pink inside.

To make the vegetables. Mix the spices with lemon juice and olive oil. Add all the veggies and toss well. Place in a glass baking dish in the oven for 40 minutes on 425F. After 20 minutes, give it a stir. Remove from oven and toss with parmesan cheese.

To make the yogurt. Mix all ingredients in a bowl. Refrigerate until ready to use.

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