TOMATO, CUCUMBER, AND RED PEPPER RELISH
Provided by Ellie Krieger
Categories side-dish
Time 10m
Yield 4 (3/4 cup) servings
Number Of Ingredients 8
Steps:
- In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.
Nutrition Facts : Calories 103 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 154 milligrams, Carbohydrate 3 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
GRILLED CHICKEN BREAST WITH CUCUMBER RELISH
To ensure the boneless, skinless chicken breasts stay nice and juicy in this Grilled Chicken Breast with Cucumber Relish recipe, pound them to an even thickness and sprinkle with salt about half an hour before grilling. This step gives the salt a chance to create tiny pockets in the meat for the juices to collect into as it cooks. A zesty, Thai-inspired cucumber relish that you can chop up while you wait adds a cooling crunch and splash of color to the finished dish.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Season chicken on both sides with salt and pepper. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 2 hours. Meanwhile, combine cucumbers, scallion, jalapeño, vinegar, and sugar. Season with salt.
- Heat grill to medium‐high; lightly brush grates with vegetable oil. Rub chicken with olive oil; transfer to grill. Cook about 2 minutes, then rotate chicken 45 degrees (to create crosshatch marks) and continue cooking another 2 minutes. Flip and grill until cooked through, 3 to 4 minutes more. Transfer to a platter; let stand 10 minutes. Serve with cucumber relish and mint.
GRILLED PEPPERS WITH ROSEMARY YOGURT SAUCE
Steps:
- Brush peppers with olive oil and place on prepared grill. Grill until peppers are soft.
- Arrange grilled peppers on a platter and drizzle with Yogurt Sauce. Sprinkle with capers
- ROSEMARY YOGURT SAUCE: To make sauce: In a small bowl combine all ingredients and mix until well-blended. Season with salt and pepper.
HERBED CHICKEN WITH GRILLED RED PEPPERS
Charred bells lift a chicken dish to a flavorful new place. The chicken breasts are skinless (which cuts their fat in half) and marinated in garlic, marjoram, and olive oil, then grilled. In the mix are also potatoes with skins; their fiber-filled, most healthful part.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds). Stir together 2 minced garlic cloves, the marjoram, 2 teaspoons oil, and 1/2 teaspoon salt in a small bowl; season with pepper. Place chicken in a shallow dish, and coat both sides with garlic mixture. Let stand at room temperature about 15 minutes, or up to overnight in the refrigerator.
- Toss bell peppers with remaining garlic and 1 teaspoon oil in a medium bowl. Grill peppers, turning, until tender and blackened in places, about 15 minutes. Remove peppers from grill, and return to the bowl. Add 1 tablespoon vinegar; toss to combine. Set aside.
- Cover potatoes with 2 inches cold water in a medium saucepan; bring to a boil. Reduce heat; simmer until just tender, 15 to 20 minutes. Drain; return to dry saucepan until ready to use.
- Grill the chicken, turning halfway through, until browned and cooked through, about 10 minutes. Meanwhile, slice potatoes into 1/4-inch-thick rounds; sprinkle with remaining 1/4 teaspoon salt. Remove chicken from grill, and arrange on a serving platter with peppers and potatoes. Drizzle with remaining 1 teaspoon vinegar and oil, if desired. Garnish with marjoram sprigs; serve immediately.
Nutrition Facts : Calories 310 g, Cholesterol 99 g, Fat 6 g, Fiber 2 g, Protein 42 g, Sodium 328 g
GRILLED CHICKEN WITH ROSEMARY AND BACON
This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled. What could be better? I'm always thinking up easy rosemary recipes, since my yard has 5 huge bushes of rosemary! Enjoy! Great with grilled vegetables and rice.
Provided by Skoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 26m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
- Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.3 g, Cholesterol 80.9 mg, Fat 8.1 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 2.5 g, Sodium 348.1 mg, Sugar 0.7 g
GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS
Jazz up grilled chicken breasts with sweet, flavorful red peppers and a splash of KRAFT Sun Dried Tomato Vinaigrette Dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Heat greased grill to medium heat.
- Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
- Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
- Serve chicken topped with peppers.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
BASIL GRILLED CHICKEN SANDWICHES WITH RED PEPPER RELISH
Basil lovers unite!!! This one is for you! Great tasty sandwich, lower in calories and high in protein ans quick. Equally as good hot or cold also. From a fitness website. Note cooking time doesnt include chicken marinading time, and the relish can be done ahead.
Provided by LAURIE
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
- Add the chicken and coat it evenly with the yogurt mixture.
- Cover and refrigerate for at least 1 hour or overnight.
- Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
- Add the raw red pepper, onion and garlic and season with salt and pepper.
- Cook until the vegetables soften, about 5 minutes.
- Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
- Remove from heat, cool and stir in the basil.
- This can be stored in the refrigerator for up to 1 week.
- For the chicken preheat the grill to high heat.
- Remove the chicken from the marinade and discard the marinade.
- Season the chicken with salt and pepper.
- Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
- Let the chicken cool slightly and slice it on the bias.
- For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
- Finish the sandwiches with a dollop of relish and the other half of the focaccia.
Nutrition Facts : Calories 221.5, Fat 7.1, SaturatedFat 2.2, Cholesterol 76.4, Sodium 586.9, Carbohydrate 8.5, Fiber 1.4, Sugar 4.2, Protein 30.4
GRILLED ROSEMARY CHICKEN WITH CUCUMBER RELISH
I got this recipe from Weight Watchers, and it's actually one I can "trick" my husband into eating if I don't tell him where it's from. Their version says this serves four, but that's only at four-ounce portions. So, I put it in here as serving two--as two breast (halves) typically make up a pound. But, if you're watching your waistline, this is a great one! Try it with some steamed spinach and my Recipe #241374, and I guarantee it's as good as any restaurant meal! (Incidentally, a four-ounce portion is worth 5 points on WW.) Read the recipe through before you start!
Provided by Battle in Seattle
Categories Chicken Breast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine 1 1/2 cups yogurt, 2 chopped garlic cloves, rosemary and lemon juice. Add chicken and let mixture marinate at least 15 minutes, or preferably overnight.
- Coat stove top grill pan (or broiler pan) with cooking spray. Place grill pan over medium-high heat and cook chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side. (Or, preheat broiler on high and broil chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side.
- Meanwhile, to make relish, in a medium bowl, combine cucumber, onion, remaining 1/2 cup of yogurt, remaining chopped garlic clove, parsley, oil, salt and pepper. Serve relish over chicken. Yields about 1 1/2 cups of chicken/pepper mixture and 1/2 cup of relish per serving.
- P.S. You can leave the chicken breasts whole when cooking, but they will take five to ten minutes longer than what's above. Also, they'll cook longer (when whole) than the peppers, so watch that the peppers don't burn! You can also cook this outdoors on the grill.
Nutrition Facts : Calories 518.4, Fat 8.6, SaturatedFat 1.9, Cholesterol 136.6, Sodium 2090, Carbohydrate 41, Fiber 5, Sugar 29.9, Protein 69.8
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- In medium bowl, whisk 11⁄2 cups yogurt, lemon juice, 2 chopped garlic cloves, and rosemary. Mix in chicken. Marinate at room temperature for 15 minutes, or cover and refrigerate up to overnight.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In medium bowl, combine cucumber, onion, parsley, oil, salt, black pepper, and remaining 1⁄2 cup yogurt and 1 chopped garlic clove for cucumber relish.
- Grill chicken and bell peppers, turning once, until chicken is cooked through, instant-read thermometer inserted into centers registers 165°F, and peppers are charred in spots, 3 to 4 minutes per side. Coarsely chop chicken and bell peppers. Serve with relish.
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