“Since Eve ate the apple, much depends on dinner.”
It’s Sunday today, it’s been a race, & thankfully, it’s finally drawing to an end. Am sitting here quite exhausted because the day has been long & never ending. The son’s soccer league season began today, so virtually every Sunday for the next few months has been written off. With so much cheering & nonsensical yapping at the match, there’s hardly any voice left in me. But have to squeeze something important as Monthly Mingle for the month at What’s For Lunch Honey has reached the deadline, well almost. As usual, I’m back to the Mad Hatter’s Tea Party like situation…‘I’m late, I’m late for a very important date…’. This is being raced off to the guest hostess this month, Michelle of What’s Cooking Blog, a blog dedicated to “cooking with kids for a better body, planet and community”. The theme for this month’s mingle – Healthy Family Dinners. We’ve just polished off this dinner a couple of hours ago. It was very delicious & healthy too. The recipe for the balsamic & herb marinated chicken is one from Marie @ Proud Italian Cook, which I’ve used before. This time I made the bell pepper & basil salsa too, & it does go beautifully with the grilled chicken, just as she says in her post. The pictures have been taken at night, so are ‘hued‘, & in a tearing hurry, & so not too clear.
BALSAMIC & HERB GRILLED CHICKEN BREASTS
The recipe as taken from Proud Italian Cook
4 chicken breasts
4 chicken breasts
2 crushed garlic cloves
Herbs of your choice; dried or fresh (I used oregano; Marie used oregano, thyme & rosemary)
1 Tbsp Dijon Mustard
3 tbsp olive oil
1/4 cup balsamic vinegar
Salt & freshly ground pepper
- Whisk the marinade ingredients together. Place with chicken in a ziploc bag.
As Marie says, ‘marinating the chicken is the key here, so you’ll want to do it for at least 2 hours.’
- Place on your grill to cook.
ROASTED RED & YELLOW BELL PEPPER & BASIL SALSA
recipe taken from Marie @ Proud Italian Cook
1 each red & yellow bell pepper
2 cloves of crushed garlic
A handful of fresh basil leaves; chopped
1 tbsp olive oil
1 tsp red wine vinegar ( I used the juice of 1/2 a lime instead)
Salt & pepper to taste
While your chicken is marinating grill your red peppers. Peel, seed, then cut them into a dice.
Place in a bowl along with some crushed garlic, lots of fresh basil, red wine vinegar/lime juice, olive oil, salt and black pepper. Let everything sit together at room temperature.
Spoon this salsa over the chicken once grilled, & enjoy the fantastic flavours. Amazingly enough, the kids enjoyed the flavours too. This salsa pairs really well with grilled chicken, just as Marie said.
I served the meal with…
Stir fried garlic mushrooms, baby corn & broccoli
Oven roasted garlic baby potatoes
Fusilli in Uliana’s pasta sauce
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