Now that it’s (un)officially summer, it’s time for some lighter recipes that can be enjoyed al fresco! Ben asked me again to come up with some sort of marinade for some regular chicken breasts that he wanted to grill for the week ahead. Ever since becoming a pescetarian, it’s been a lot of work for me to basically create two separate dinners for the two of us each night. We’ve found that it’s easier if I make a big salad or stew on the weekend and eat it as my entree during the week with some sort of protein (tofu, fried egg, canned tuna) while Ben enjoys it as a side with chicken or turkey. Since it’s been warmer out, we’ve been able to use our grill more and it makes for a lot less-mess cooking!
Plus the entire downstairs still smells good the next morning 🙂
This week I invented a quick marinade that could also be used as a dipping sauce, or slathered on some vegetables or beans as a dressing. Parsley is the star of the show here, and I used a LOT of it! Don’t worry- it gets diluted a bit when the excess comes off the chicken during grilling, and you can always dilute with a little water, oil or lemon juice if it’s still too strong as a dressing.
I stirred the leftover marinade with a can each of sprouted peas and chickpeas, added a little extra lemon juice and shook vigorously in a tupperware before chilling for about 4 hours (the beans chilled, I kept working hard :P). While Ben was grilling the meat, I baked these suckers up at 375-400 for 25-30 mins (depending how hot your oven is) until crispy. They were a great addition to my green salad, or I could even see them making a delicious crouton-like garnish to a summer soup!
Of course you all want to know about the chicken. After marinating for a few hours in the fridge (I separated 3 breasts per zip-top bag with about 1/2 cup of the marinade, plus a little extra oil between the two to thin it out a little bit), Ben grilled them on medium direct heat for 7-10 mins per side (these took a little longer for some reason- maybe because they were thicker chicken breasts?) until cooked through.
Serve with any extra sauce that you have left, and a sprinkle of parmesan cheese.
Dinner is served- Enjoy!
- 1 bunch parsley, rinsed and chopped roughly
- juice of 1/2 lemon
- 2 tbsp whole grain dijon mustard
- 2 tbsp vinegar (I used 1 T red wine and 1 T apple cider)
- 2 tbsp minced garlic
- 2 tbsp tahini
- pinch of red pepper flakes
- 1 tsp each salt and pepper
- 1/4 cup olive oil
- 6 boneless, skinless chicken breasts
- parmesan cheese (optional)
- In a food processor, combine parsley through salt and pepper. Pulse for 10 sec, then wipe down the sides of the processor and process on low speed for 30 more seconds, drizzling in olive oil gradually until combined.
- Pour into a mason jar or other air-tight container until ready to use.
- For Marinade: Pour about 1/2 cup mixture into a large zip-top bag, adding a little extra drizzle of olive oil if desired. Add chicken breasts to bag and shake until evenly coated. Marinate in refrigerator for 3-6 hours, flipping halfway. (Note: I also used some of the marinade with a can of chickpeas and sprouted green peas for a vegetarian option- added a little lemon juice to thin it out a little, then when the chicken was grilling I baked them on a cookie sheet at 375 deg for about 30 minutes until crispy!)
- Preheat grill to medium. When ready to grill the chicken, remove from marinade and place on preheated grill for 7-10 min per side or until cooked through.
- Allow to sit for at least 5 minutes before serving.
- Serve with any leftover parsley sauce and parmesan cheese.