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Grilled chicken with fresh green beans and salad.

Grilled chicken with fresh green beans and salad.

There always seems to be a few nights out of the week that there’s no time to cook a big meal. I’ve been trying to add more vegetables to my family’s diet. My husband Joe and my son Timothy both love this in-door grilled chicken. With the addition of a Boston lettuce salad and fresh green beans the plate is looking way more healthy. This meal only took about 30 minutes from start to finish.  It was delicious and filling. I had plenty of salad and greens beans just in-case anyone wanted seconds.

Cut the ends off the beans and rinse them in cold water.

Cut the ends off the beans and rinse them in cold water.

Drain and add just a little butter, salt and pepper.

Drain and add just a little butter, salt and pepper.

Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.

Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.

For the dressing I used 3 tablespoons of Balsamic vinegar, 1tablespoon good extra virgin olive oil, 1 teaspoon honey, and fresh cracked pepper and kosher salt to taste. I put all the ingredients together in a shaker and just shake to combine.

To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil

To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil.

I use thin boneless chicken breast.

I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.

I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.

I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer. Let the chicken rest on a plate for a few minutes before serving.

I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer.

Let the chicken rest on a plate for 5 or so minutes before serving.

Let the chicken rest on a plate for 5 or so minutes before serving.

Ready to serve.

Enjoy!

Thanks for stopping by!