Healthy Grilling Outdoors!

Easy and heart healthy grilling at it’s best! I find that most people prefer eating boneless skinless thin chicken cutlets. For a fast and simple meal, try this marinade you can marinate it for a hr. or up to three hrs in the refrigerator. Simply can be grilled in doors on a grill pan or fire up the gas grill outside or for more flavor over charcoal or wood.

Grilled Chicken Breasts with Rosemary, Garlic, Lemon and Grapeseed Oil

Serves 2

1     chicken breasts, pounded

1      rosemary Sprig, minced

2     garlic cloves, minced

1      lemon, juiced

2      tbsp  grapeseed oil

salt and pepper to taste

Preheat Gas Grill

Pound chicken breasts by covering it with a sheet of plastic wrap.

Using a meat mallet, pound chicken evenly.

In a medium size baking dish, pour grapeseed oil, garlic, rosemary, lemon juice and s&p, dredge chicken breasts in it.

Cover with plastic and store in the refrigerator for about 2-3 hrs.

Preheat a gas grill or grill pan, and cook for 5-7 minutes each side, rotating to get ready good grill marks and until thoroughly cooked through.

Here’s a take on the classic tabbouleh dish and adapted from a cooking light recipe that I used years ago. It’s really easy to make, nutritious and goes well with this easy grilled chicken dish!

Cherry Pecan Tabbouleh

6 Servings

1 cup bulgur wheat

1 cup boiling water

1/2 cup chopped dried cherries

1/2 cup chopped fresh parsley

1/4 cup minced red onion

1/4 cup fresh lemon juice

2 tablespoons chopped pecans, toasted

2 tablespoons chopped fresh mint

1 1/2 tablespoons walnut oil

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

Combine bulgur and dried cherries in a medium bowl.

Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed.

Fluff bulgur mixture with a fork.

Stir in chopped parsley and the remaining ingredients, and toss gently to combine.