Saturday, April 16, 2016

Garden Herb Chicken with Greek Salad

The rice was done with a teaspoon of olive oil, salt and a few drops of fresh lemon juice. The chicken was marinated in herbs from the garden then BBQ'd.

Chicken Marinade

1/4 cup olive oil
1 tsp salt
1/2 tsp paprika
juice 1/2 lemon
1/2 cup chopped fresh oregano
2 cloves garlic chopped
1 tbsp chopped chives/green onion

I just rolled the chicken in it and let it sit in the fridge for a couple of hours. It was enough, the flavour was better than I hoped. I BBQ'd the chicken for 20 minutes on medium high. I managed to squeeze a few drops of lemon on the breast on the plate too.

Greek Salad

1 tbsp olive oil
2 tsp lemon juice
1/2 tsp salt
black pepper
2 medium tomatoes diced
4 inches English cucumber diced
tbsp chopped chives/ green onions
2 tbsp feta cheese
10 black olives

Toss and serve.

The chicken was outstanding. The oregano came through beautifully with a nice garlic background, the lemon tang carried it home. Everything else was merely delicious.

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