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365: Day 203


7/23/13: When I got home from the gym on Tuesday I found Zoe and Ta-ta doing their "exercises". Apparently Mommy & Daddy's new-found workout routine is rubbing off on Zoe :)

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Cook's Notes: Derek was off so we grilled some chicken and veggies. Yogurt-based marinades are so easy and the protein doesn't require too much marinating time.

For the veggies we did red onion and red and green pepper on skewers, and cut summer squash and zucchini into planks for easy grilling. I cooked up a box of Near East couscous, which takes about 7 total minutes, and mixed in the grilled veggies when everything was done cooking. Simple summer fare at its finest.

DINNER: A LOVE STORY

Lemon Pepper Grilled Chicken

CATEGORIES
 marinade, chicken

INGREDIENTS

    • Boneless chicken cutlets

  • Marinade

    • 1/2 cup plain yogurt
    • 1 minced clove of garlic
    • 2 tsp salt
    • Juice from two lemons
    • 1 good squeeze of honey
    • 1 tbsp olive oil
    • A very healthy dose of black pepper (I probably did 10-15 grinds)

INSTRUCTIONS

    1. Pound boneless cutlets between sheets of wax paper until thin.
    2. In a bowl, mix marinade ingredients. Whisk ingredients together until emulsified. Then, pour into Ziploc storage bag, drop in the cutlets, mush around until coated, and seal. Put in refrigerator for a minimum of 3 hours.
    3. When grill is ready (and oiled), cook about 3-4 minutes a side until flesh is firm but not rock hard.

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