American Family Insurance is inspiring all of us to #ChooseDreams, and that means sitting down not only to #SundaySupper with our families, but also throughout the week. So we are also bringing you a month of #WeekdaySupper Recipes from the Garden. Since my high-tech herb garden is thriving, I need recipes for all of the fresh herbs I hope to be harvesting soon. One of those recipes is for these simple and versatile, moist and flavorful Lemon Herb Grilled Chicken Breasts.
Lemon Herb Grilled Chicken Breasts
I’ve been visiting my mom for a long weekend, and tonight we were out for dinner at one of our favorite local restaurants. We were sitting on the outside deck overlooking the bay. Mom and I were enjoying our dinners and some Riesling, and the boys were digging into their Shepherd’s Pie. Except a certain four year old boy prefers to shovel his food into his mouth, as opposed to enjoying a leisurely dining experience. Since mom and I were slowly sipping on our wine, and even the little guy was taking his time with his meal, he was getting a bit antsy and wanted to roam around on the deck. Luckily it wasn’t too busy in the restaurant, and the waitresses were super sweet. When they saw that he had some extra energy, the promptly put him to work watering the flowers in the flower boxes on the deck.
For all his hard work, he earned a little blue plastic flower that I am assuming they put in their tropical drinks, which we put through a button hole on his shirt, and he proudly strutted around the restaurant displaying his badge of honor. What else did he earn? A new job when we get home. Watering the tomato and pepper plants that Daddy planted while we were away…
I can’t wait to get home and see the plants in person, and to see The Bug excited about taking care of them, since the garden was his idea. He has also loves checking on that high tech herb garden I told you about last weekend, seeing the sprouts at they popped up, adding nutrients and water with Daddy. I am hoping that as our plants grow, we are growing in him an awareness and appreciation of where food comes from, and a sense of responsibility for helping to take care of them so that we have yummy things to eat. Yummy things like these Lemon Herb Grilled Chicken Breasts.
I know, I know, this isn’t much different from my Sunday Supper recipe form the garden, but I wanted to give you a weeknight version with similar flavors. This has actually been one of my “back pocket meals”, as I like to call them, for many years. Marinating the chicken in Greek yogurt helps to keep it moist and juicy, and you can add so many things to impart tons of flavor. I love to use lemon, garlic, and a handful of whatever herbs I have on hands. Soon enough it’ll be whatever herbs I snip from my garden.
The beauty of this recipe is that you can throw it in the marinade when you get home from work, and by the time you’ve changed and gotten your side dishes prepped, it’s ready to toss on the grill. Or you can put your thawed OR even still frozen chicken breasts into a plastic bag with the Greek yogurt mixture in the morning, and pull them out right when it’s time to cook dinner. Also, I use thinly sliced chicken breasts (or you could pound the chicken flat with a mallet) so that they cook up in minutes.
This particular night, we enjoyed our chicken simply with brown rice and broccoli, but you can make it as simple or complex as you like – top a salad, serve it over a pasta dish, or make a grilled chicken sandwich. THere are so many possibilities, and you can even grill up extra for lunches or leftovers later in the week.
I hope this recipe will become part of your summertime Weekday Supper rotation for a quick and tasty dinner on those busy weeknights!
American Family Insurance not only wants to inspire everyone to #ChooseDreams, they also want to help you pursue those dreams. Throughout their social media communities, they will be providing tips and tools, inspiration, statistics and encouragement for dreamers on various topics, and encouraging you to share your stories as we grow this community of dreamers.
That is where Sunday Supper (and Weekday Supper) comes in. Together with American Family, we want to encourage and support our readers in their summer gardening projects. And part of that is providing ideas and instructions for planting those gardens and for using your harvest to make delicious and nutritious meals. So I hope you’ll try this and many of the other recipes featuring the abundance of the season on the Recipes from the Garden #ChooseDreams Pinterest board. We will be pinning lots of amazing Sunday Supper and Weekday Supper recipes, from appetizers and salads to main dishes and desserts, all summer long!
And make sure you check out all of this week’s Recipes From the Garden at the bottom of this post.
How do you have your kids help with your family garden?
- 1-1/2 pounds thinly sliced chicken breasts (or chicken breasts that have been pounded flat with a meat mallet)
- ½ cup plain Greek yogurt
- juice and zest of one lemon
- 1 clove of garlic, crushed or finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons chopped fresh herbs I used a combination of parsley, rosemary, thyme, and sage, but use what you have on hand. Oregano is especially good, as well.)
- 1 Tablespoon olive oil
- Combine all of the ingredients except the chicken in a zip top plastic storage bag, and squeeze it around until everything is well mixed.
- Place the chicken in the bag and make sure that it is thoroughly coated. Seal the bag, and marinate in the refrigerator for at least 30 minutes, or up to 8-10 hours.
- Preheat your grill on high heat.
- Remove the chicken from the bag and wipe off some of the excess marinade.
- Place the chicken on the grill, close the cover, and reduce to medium heat.
- Grill on the first side for 3-4 minutes, then flip. Chicken should release easily form the grates when the first side is done.
- Grill on the second side for another 3-4 minutes, or until chicken is cooked through.
- Remove from the grill and serve.
Here are some more great grilling recipes:
- Black & Bleu Steaks
- Mexican Black Bean & Quinoa Burgers
- Grilled Chicken & Berry Salad with Goat Cheese, Pecans and Maple Blueberry Balsamic Vinaigrette
And make sure you check out all of this week’s #WeekdaySupper Recipes from the Garden:
Tuesday – You’re here!