Aioli Chicken
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Grilled Chicken Aioli Time: 30 minutes
2 chicken breasts, boneless, skinless
Marinade
3 tbs soy sauce
3 tbs mayonnaise
3 tbs olive oil
1 tsp garlic powder - or 2 cloves minced
1 tsp dried oregano
In small bowl whisk together the ingredients for the marinade - whisk well: it should emulsify (come together thickly). Pour over chicken breasts and let marinate for 10 - 15 minutes - or longer if you are doing other stuff, up to 45 minutes. Remove from marinade and cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak). OR sauté in nonstick skillet for 8 - 10 minutes a side, until done. Serve, sliced or not. I put the couscous on a platter, the vegetables on top, then sliced the chicken and arranged around the couscous.
Simple Couscous Time: 15 minutes
1/2 cup couscous
3/4 cup chicken broth
1 tsp soy sauce
2 tbs snipped chives
2 tsp olive oil - the good stuff
Heat chicken broth and soy sauce to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it. Snip chives. Add chives, and oil to couscous, fluff gently with a fork to combine and serve.
Stir-Fried Vegetables Time: 15 minutes
Time to clean up the week's bits - this is what I have left
1/2 green pepper
2 - 4 oz mushrooms
a few green onions
1 small bit of zucchini from last night
1 carrot been in the fridge awhile
2 ribs of celery been in the fridge awhile, too
To which I'm adding
1 onion
2 clove garlic
1 tbs olive oil
1 tsp sesame oil or walnut oil only if you have it
1 tsp soy sauce
2 tsp teriyaki sauce
1 tbs sesame seeds, toasted (optional - but I have some)
Slice pepper and onion. Mince garlic. Julienne the carrot(s) Slice celery on the diagonal. Mince garlic. Cut zucchini in half, then in slices, 1/4" thick (.5cm). Clean mushrooms and slice thickly. Heat oils in nonstick skillet over medium-high heat. Toss in all of the vegetables and stir-fry about 5 - 8 minutes. Add soy sauce and teriyaki sauce, reduce heat to low, cover and simmer another 5 minutes. Vegetables should be crisp-tender. Sprinkle with sesame seeds and serve over couscous.
Note: You may not have the carrot and celery...you may have more. You can add anything you want, green beans, tomatoes, whatever....it's 'clean-out the fridge dish'! Just keep the sizes similar for even cooking.
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Cooking schedule: 30 minutes |
Cut everything else that you are using for veg |
Cooking for Two? Or more?
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