Monday night I not only grilled chicken BUT also pineapple. Yes, that's right pineapple and it is amazing. I drizzled some honey on it and just threw it on the grill, turning frequently. It is a great addition to your grilled entree but could also be used as a desert with some vanilla non-fat greek yogurt on top.
The chicken recipe below is one of my favorites and I recommend you marinate the chicken over night or for at least 4 hours. I also quickly made an Israeli Couscous Salad which was great the next day for lunch!
Asain Chicken Marinade:
Ingredients:
- 1/4 cup teriyaki sauce
- 1/4 cup soy sauce (low sodium or Braggs)
- 2 garlic cloves, minced
- 1 tsp honey
- 2 tbsp lemon juice
- 2 tbsp toasted sesame seeds
- 4-6 chicken boneless chicken breasts
Israeli Couscous Mediterranean Salad
Ingredients:
Dressing:
- 1/4 cup olive oil
- 2 tsp honey
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 garlic clove, minced
Combine all the ingredients and mix well. Set aside.
Salad:
1 cup uncooked Israeli Couscous
5 cups water
1-1 1/2 cup cherry tomatoes, sliced or quartered
1/2 red onion diced
1 cucumber, peeled, sliced and diced
3/4 cup feta cheese, crumbled
2 tbsp basil, finely chopped
Bring water to boil in a medium size pot, add couscous and return to boil than reduce to simmer, cover and cook for 8-9 minutes. Drain well, rinse well with cold water. Transfer to bowl and add tomatoes, onion, cucumber, feta and basil. Toss with dressing, use 1/2 dressing and add more if needed. Can store in refridgerator for several days. Serve at room temperature.
For 21 Day fix measure with 1 yellow and 1 blue
For 21 Day Fix:
Chicken Breast = 1 RED
Couscous Salad = 1 YELLOW, 1 BLUE, 1/2 GREEN
Grilled Pineapple = 1 PURPLE
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