Grilled Lemon Chicken Breasts
Pesto Potato Gratin, leftover
Green and White Beans with Tomatoes, Shallots and Sage
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The green and white beans will also be for 2 meals.
Grilled Lemon Chicken Breasts
Total time: 30 minutes
Chicken breasts are a favorite on the grill but be careful not to overcook or they tend to dry out. We prefer to slice them thinly, at an angle, to serve rather than leaving the breast whole, but that, of course is optional!
Ingredients:
- 2 chicken breasts, boneless, skinless
- 3 tbs olive oil
- 2 tbs lemon juice
- 2 tbs orange marmalade substitute 1 tbs honey
- 1/2 tsp garlic powder
- 1 tsp dried tarragon leaves
- 1/4 tsp ground ginger
Instructions:
- In small bowl whisk together oil, juice, marmalade, garlic, tarragon and ginger.
- Put chicken in shallow glass baking dish and pour marinade over. Let marinate 15 - 30 minutes.
- Cook on barbecue grill 15 - 20 minutes or on baking sheet in oven (400F) for 25 - 30 minutes or until done.
- When done (knife poked in and juices run clear) remove from heat, slice and serve.
Pesto Potato Gratin
Total time: 15 minutes
Ingredients:
- leftover pesto potato gratin
Instructions:
- Gently reheat in a warm (350F, 175C) oven for 15 - 20 minutes.
- Or in the microwave.
Green and White Beans with Tomatoes, Shallots and Sage
Total time: 35 minutes
In the winter I love to make white beans with sage; this is a summer version, adding green beans and fresh tomatoes. Fresh sage is at its best right now, giving a 'fall' flavor to the dish. This is enough for 2 meals.
Ingredients:
- 8oz (240gr) green beans
- 1 1/2 cups (15oz, 450gr) white beans, cannellini, drained and rinsed
- 2 shallots
- 2 cloves garlic
- 2 medium tomatoes
- 2 tsp olive oil
- 10 medium sage leaves
- 1 tbs Balsamic vinegar
Instructions:
- Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).
- Chop the shallots.
- Mince the garlic.
- Roughly chop the tomato.
- Tear sage leaves in half.
- Heat oil in nonstick skillet over medium heat. Add shallots and sauté until tender and transparent, about 7 minutes.
- Add sage and garlic and sauté another 3 - 4 minutes.
- Add both kinds of beans and tomato, cover, reduce heat to low and simmer 20 minutes, until green beans are tender and done. If they start to dry out add a tbs of water or chicken stock.
- When beans are done, uncover, stir in vinegar and serve.
Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, dish for marinating, medium
skillet with lid, baking dish for potatoes, barbecue
grill or skillet
Light/turn on barbecue grill if using
Make marinade, spoon over chicken
Chop shallots, sauté
Remove potatoes from fridge, put in dish to reheat
Top and tail beans, cut
Mince garlic
Tear sage leaves
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Add garlic, sage to shallots, sauté
Open, drain, rinse white beans
Chop tomato
Add both beans, tomato to shallots, cover, cook
Start to reheat potatoes
Start to grill chicken
Pause while stuff cooks
Turn chicken
Mind the beans
Pause while stuff cooks
Remove chicken, potatoes
Add vinegar to beans, stir
Slice chicken if you like,
Serve |