Light and easy dinner…before I screw it all up this weekend with bad decisions.
Still working through the Bobby Flay Fit program, and am officially down 15 pounds since January 1, 2013 as I type this. While this is one of the chef’s dishes, it’s listed elsewhere in the Food Network’s Healthy Eating, which I highly recommend. You can expect more from that section in the coming weeks as well.
This is a basic marinated chicken dish that’s simple to make and packs a nice spring flavor to it, which is nice to have considering that it’s snowing in Philadelphia right now. Because of the cold temperatures here, I took the chicken to an indoor grill, so you lose some of that grill mark sexiness and that charred flavor. Fortunately, you still wind up with a nice juicy chicken breast.
Recipe courtesy of Bobby Flay
1/4 cup fresh lemon juice
1 small shallot, chopped
1/4 cup olive oil
1/4 tsp. black pepper
4 chicken breasts, pounded thin
1/2 pound arugula
2 tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tbsp. red wine vinegar
2 tbsp. olive oil
Start with the marinade, because the chicken is going to need to sit in it for at least 30 minutes in the fridge. Mine sat for an hour with no negative effect on the taste, but the long it sits, the more lemony it’s going to get. So beware.
Whisk the lemon juice, shallot, oil and pepper in a dish or sealable bowl. Add the chicken and put the container in the fridge.
Preheat your grill to high. Season the chicken, then grill for two to three minutes per side until golden brown and cooked through.
For the salad, combine the arugula, tomatoes and onion, then toss with the vinegar and oil. Season.