Thursday, March 10, 2011

Lemon Pepper Chicken with a Vegetable Salad

original recipe from Whole Living's Power Foods Cookbook
adapted recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 boneless chicken breasts
1 cup frozen sweet white corn, thawed
1/4 of a med sized red onion, thinly sliced
1 cup of small heirloom tomatoes, halved
3/4 lb green beans, trimmed
2 hard-boiled eggs
2 tablespoons olive oil
2 teaspoons white balsamic vinegar
2 tablespoons lemon-pepper seasoning
balsamic vinaigrette

Drizzle chicken breasts with olive oil and white balsamic vinegar. Sprinkle with lemon pepper seasoning. Let marinate for 20 minutes. Heat a grill pan to med -hi and cook 8 minutes per side, depending on the size of your chicken.

Boil a large pot of water, add beans and cook until tender, about 5 to 8 minutes. Once cooked, rinse under cool water and set aside. Bring another small pot of water to a boil and add eggs. Lower heat to low to med and cook for 8 to 10 minutes.

Mix vegetables together, slice eggs, and serving alongside chicken. Top with balsamic vinaigrette and enjoy!

back to eat.drink.and be merry.