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Menu Plan for the week of June 28, 2013:  Thursday's Recipes

Grilled, Marinated Chicken Breasts
Warm Green Bean and Brown Rice Salad

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     An easy meal to end the week.

Marinated, Grilled Chicken Breasts, II

Total time: 30 minutes
    I have a number of different marinades for chicken.  I decided it was easier to number them than come up with unique names. They only need to marinate as long as it takes to get the grill ready... but longer is fine!  We prefer slicing chicken, rather than serving the whole breast - nicer presentation.

Marinated, Grilled Chicken Breasts, II  Ingredients:


Warm Green Bean and Brown Rice Salad 

Total time: 30 minutes
     I use 'Uncle Ben's' which is all I can get and it's quick cooking.  It looks like brown Basmati and cooks in 15 minutes.  You can use regular Basmati if you prefer.  This salad is good warm or cold, so timing is not an issue.

Warm Green Bean and Brown Rice Salad Ingredients:


Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2 X), whisk, small saucepan
with lid, small skillet with lid, barbecue grill, dish for marinating

Light/turn on barbecue grill
Make marinade, spoon on chicken
Cook rice
Top and tail beans, cut
Toast sesame seeds if needed

Cook beans
Start to cook chicken
Make vinaigrette
Turn the chicken
Drain beans
Put rice in bowl, fluff
Combine beans and rice
Add some vinaigrette, stir gently
Taste, adjust vinaigrette
Sprinkle with sesame seeds
Remove chicken, slice if you like, Serve

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