Recipes: Grilled Chicken with Balsamico Sauce & Spinach Salad


I made these two things last night and combined was probably the best home cooked meal I’ve made in a while. And, healthy, hello! Both are from the Flat Belly Diet Cookbook. No we aren’t on no stinkin’ diet but we do love this cookbook for easy and healthy recipes. I have to confess – we used the George Foreman to grill. Take that!

The Best Grilled Chicken Breast
20 minutes – 4 servings – 355 calories
CHICKEN:
-4 boneless, skinless chicken breasts
-1 tablespoon olive oil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
BALSAMICO SAUCE
-3 tablespoons finely chopped fresh basil
-1 tablespoon balsamic vinegar
-1 tablespoon finely chopped shallots
-1 teaspoon Dijon mustard
-1 teaspoon honey
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-4 tablespoons extra virgin olive oil

1. Prepare the grill for medium-hot direct-heat grilling (see note below).
2. To prepare the chicken, lightly pound the chicken to an even thickness using a meat mallet or the heel of your hand. Toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. Grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165°F.
3. To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey, salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced chicken breasts.
Note: To coat the grill with a thin layer of oil, which will help prevent sticking, crumple a ball of foil, drizzle with a teaspoon of vegetable oil, and rub onto the surface of the grill with a pair of tongs.



Spinach Salad with Pears, Pecans, and Goat Cheese
10 minutes – 4 servings – 311 calories
-1/2 cup pecans
-2 tablespoons olive oil
-1 tablespoon + 1 teaspoon white wine vinegar
-1 tablespoon honey
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-3 tablespoons chopped red onion (I used leftover shallots from above)
-2 large red or green pears, cored, cut into thin slices
-2 tablespoons golden raisins (I omitted these)
-1 bag prewashed baby spinach (I used mixed greens because I had it on hand)
-3 ounces goat cheese, crumbled

1. Toast the pecans in a large nonstick skillet over medium heat, stirring often, for 3 to 4 minutes or until lightly browned and fragrant. Put onto a plate and let cool.
2. Whisk the oil, vinegar, honey, salt, and pepper in a salad bowl. Stir in the onion, then the pears and raisins. Add the spinach and toss to coat.
3. Divide the salad among 4 plates and top each with pecans and goat cheese before serving.

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3 Responses to Recipes: Grilled Chicken with Balsamico Sauce & Spinach Salad

  1. Pingback: Recipes: Grilled Chicken with Balsamico Sauce & Spinach Salad | HIPLIP | ClubEvoo

  2. Danika says:

    Looks super yummy!

  3. Pingback: My Fridge Food | HIPLIP

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