Grilled Chicken Recipes that are quick, easy and healthy for you.
California Chicken Bowl over Quinoa
1 pound chicken, diced or cut into strips
2 tablespoons Wildtree Natural Grapeseed Oil
(#10229 at www.TheDinnerPlanMan.com)
2 teaspoons plus ½ teaspoon Wildtree Garlic Galore Seasoning Blend, divided
(#10725 at www.TheDinnerPlanMan.com)
2 teaspoons Wildtree Smoked Tomato & Mozzarella Blend (#10209 at www.TheDinnerPlanMan.com)
1 bell pepper, seeded and cut into quarters
1 large zucchini, sliced into ¼ inch thick rounds
¼ teaspoon salt
¼ teaspoon pepper
2 cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions
1 cups dry quinoa
1 teaspoon lemon juice
1 cup grape tomatoes, halved ¼ cup walnuts (optional)
Method of Preparation
Combine the chicken, 1 tablespoon Grapeseed Oil, 2 teaspoons Garlic Galore Blend, and Smoked Mozzarella Blend; marinate 30 minutes. Preheat heat grill or grill pan to medium heat. Toss the bell pepper and zucchini with remaining 1 tablespoon Grapeseed Oil, salt and pepper. Start grilling the chicken, bell pepper, and zucchini. Cook until vegetables are tender and chicken is cooked through. Meanwhile bring the Vegetable Bouillon to a boil. Add the quinoa, reduce heat to a simmer, cover, and cook for 10-15 minutes or until liquid is absorbed and quinoa is tender. Right before serving mash the avocado with lemon juice and remaining ½ teaspoon Garlic Galore and slice the belle pepper into strips. Serve the chicken, bell pepper, and zucchini over quinoa. Top with avocado and walnuts. Top with feta or blue cheese if desired.
Saturated Fat: 2.5g
For more Grilled Chicken Recipes and/or shop Wildtree, go to www.TheDinnerPlanMan.com
Mediterranean Chicken with
Olive Tapenade and Couscous
2/3 cup kalamata olives, diced
2 tablespoons capers
2 tablespoons finely diced red onion
1 teaspoon plus 2 teaspoons Wildtree Mediterranean Dry Rub, divided (#10824 at www.TheDinnerPlanMan.com)
1 teaspoon Wildtree Garlic Galore Seasoning Blend (#10725 at www.TheDinnerPlanMan.com)
2 teaspoons lemon juice
½ tablespoon plus 2 tablespoon Wildtree Natural Grapeseed Oil, divided (#10229 at www.TheDinnerPlanMan.com)
1 pound chicken breasts, boneless and skinless
2 teaspoons red wine vinegar
2 ½ cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions (#10757 at www.TheDinnerPlanMan.com)
1 cup pearl couscous
Method of Preparation
Combine the olives, capers, red onion, 1 teaspoon Mediterranean Rub, Garlic Galore, lemon juice and ½ tablespoon Grapeseed Oil; refrigerate until ready to use. Combine the chicken with remaining 2 teaspoons Mediterranean Rub, 1 tablespoon Grapeseed Oil, and red wine vinegar. Marinate at least 20 minutes. Heat grill or grill pan to medium high heat. Grill chicken until cooked through. Meanwhile combine the Vegetable Bouillon, couscous, and remaining 1 tablespoon Grapeseed Oil in a saucepan. Bring to a boil. Reduce heat to a medium boil, cover, and cook for about 10 minutes or until all the liquid is absorbed and couscous is tender. Serve chicken over couscous and top with olive tapenade.
2 pounds chicken breasts, boneless & skinless
2 tablespoons Wildtree Natural Grapeseed Oil (#10229 at www.TheDinnerPlanMan.com)
2 tablespoons Wildtree Mediterranean Dry Rub (#10824 at www.TheDinnerPlanMan.com)
1 cup olives (an variety) diced
2 garlic cloves, minced
1 teaspoon Wildtree Roasted Garlic Grapeseed Oil (#10226 at www.TheDinnerPlanMan.com)
8 (6 inch) flour tortillas (or flatbread if preferred)
½ cup hummus
1 cup cherry tomatoes, halved
½ cup roasted red peppers, diced
Method of Preparation
Add the chicken, Grapeseed Oil, and Mediterranean
Rub in a large re-sealable bag. Use your hands to coat all the chicken
breasts with the Grapeseed Oil and Mediterranean Rub. Preheat grill to
medium high. Remove the chicken from the bag and place on the grill.
Cook the chicken for about 4 minutes on each side or until completely
cooked through. Meanwhile prepare an olive tapenade but combining the
olives, garlic, and Garlic Grapeseed Oil; set aside. Transfer the
chicken to a cutting board, slice into strips for serving. Enjoy on a
tortilla with the olive tapenade, hummus, tomatoes, and roasted red
peppers. Everyone will want to add this to their favorite grilled chicken recipes.
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