Grilled Chicken Breasts / Sage, Lemon, Rosemary
Tomato Scented Basmati Rice with Courgette (Zucchini)
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
We're into the fall herbs now; the summer herbs are loosing their flavor. The zucchini is sautéed separately and combined with the rice when done. A simple meal, loaded with late summer flavors.
Chicken Breasts with Sage, Rosemary and Lemon
Total time: 30 minutes
Sage and rosemary work well together and, along with the lemon, make these simple chicken breasts a tender, succulent, flavorful dinner.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 3 tbs lemon juice
- 2 tbs olive oil
- 1 tbs ketchup
- 1 tbs fresh sage, chopped substitute 1 tsp dried
- 1 tbs fresh rosemary, chopped substitute 1 tsp dried
Instructions:
- In a small bowl mix lemon juice, oil, ketchup and herbs.
- Place chicken breasts in a dish with sides and pour marinade over. Let marinate 10 - 20 minutes or up to 4 hours in the refrigerator.
- Remove from marinade and cook on barbecue grill for 7 - 10 minutes per side, or until done, basting with marinade.
- Could also be sautéed in a nonstick skillet for same amount of time. Serve.
Tomato Scented Basmati Rice with Zucchini (Courgette)
Total time: 30 minutes
I don't normally put zucchini in my Spanish Rice, Cooking it separately and adding it later seemed to bring out the best flavors of both the rice and the vegetables. Check the rice towards the end of the cooking time; you may need to add 1 - 2 tbs of water, depending on the tomato. Finish with hot sauce if you like.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 large tomato, grated
- 1/3 - 2/3 cup chicken stock enough to make 1 1/8 cups (9oz, 270ml) liquid when added to the tomato
- 1/2 onion
- 1 small - medium zucchini (courgette) 6 - 7 inches (15 - 17cm)
- 2 cloves garlic
- 2 tsp chili powder
- 1 tbs olive oil
Instructions:
- The Rice:
- Cut the tomato in half. Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard, be careful not to grate your hand.
- Put grated tomato, rice and stock in small saucepan, cover and bring to a boil.
- Reduce heat and simmer until rice is tender, 15 - 20 minutes or however long your rice package directs. This recipe assumes a 2:1 ratio of liquid to rice and was adjusted to use the tomato.
- The Zucchini:
- Chop onion.
- Mince garlic.
- Cut zucchini in half lengthwise then each half in half again. Slice into 1/4 inch thick (.6cm) quarter-circles.
- Heat oil in nonstick skillet over medium heat. Add chili powder, onion and sauté until just starting to get tender, 5 - 7 minutes.
- Add zucchini and garlic; sauté until zucchini is tender, 10 - 15 minutes longer.
- Stir rice into skillet with zucchini and serve.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, dish for marinating, small saucepan with
lid, medium skillet, barbecue grill or large skillet
Turn on/light barbecue grill if using
Snip herbs
Make marinade, pour over chicken
Grate tomato
Chop onion, mince garlic
Measure tomato, add stock
Put tomato, stock, rice in saucepan, cook |
Sauté onions, chili powder
Slice zucchini
Start to cook chicken
Add zucchini to skillet, sauté
Check the rice to see if water is needed
Turn the chicken
Mind the zucchini
Check the rice again
Remove chicken, let rest
Add rice to zucchini
Slice chicken
Serve |