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View printable version of this recipe View all Field-Fresh Recipes LEMON GRILLED CHICKEN Serves 4 Lemon-Herb Marinated Grilled Chicken: 1/4 C. olive oil 1/4 C. fresh lemon juice 2 Tbsp. fresh thyme, leaves 3 cloves garlic, minced 4 chicken breast halves Salt and fresh ground pepper In a glass or ceramic dish combine the first 4 ingredients to make a marinade. Rinse the chicken breast then add to the marinade. Season with salt and pepper. Marinate chicken 45 minutes, turning once. Can be marinated overnight covered in the refrigerator. Heat grill. Grill chicken breasts 5-7 minutes on each side until cooked through. Serve with the bulgar salad. Bulgar Salad with Artichokes and Asparagus: 2 1/2 C. vegeetable stock 1 1/2 C. bulgar 1 bunch asparagus, ends trimmed, cut in 1 inch pieces 2 Tbsp. fresh lemon juice 1/4 C. olive oil 1C. artichoke hearts, drained and quartered 1/2 C. Italian parsley, chopped 1 tsp. lemon zest, finely grated 1/2 C. almonds, coarsely chopped Sea salt and fresh ground pepper In a saucepan, bring the vegetable stock to a boil. Add the bulgar, cover and let stand until all the liquid is absorbed, 10-12 minutes. Fluff with a fork. In another saucepan, bring salted water to a boil. Add the asparagus and cook until bright green and tender, about 2 minutes. Drain. In a small bowl whisk together the olive oil and lemon juice. In a large mixing bowl toss together the bulgar, asparagus, artichoke hearts, parsley, lemon zest and almonds. Add the vinaigrette stirring to blend and season to taste with salt and pepper. Grocery List: Fresh thyme Lemons Garlic Asparagus Italian parsley Almonds Bulgar (bulk) Vegetable stock Olive oil Artichoke hearts Chicken breasts |
