Enjoy These Healthy
THRIVE! Recipes
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Fire Up the Grill and
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Grilled Chicken
This recipe is from Jennifer Segal’s “Once Upon a Chef” website: https://www.onceuponachef.com Serves 4 INGREDIENTS 1¾ lbs. boneless, skinless chicken breasts 6 Tablespoons extra virgin olive oil 4 large garlic cloves, minced 1 teaspoon dried thyme ½ teaspoon dried oregano 1¼ teaspoons salt ½ teaspoon freshly ground black pepper 1½ teaspoons lemon zest, from one lemon DIRECTIONS One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness. Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). |
Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve. |
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Grilled Pork Tenderloin
With Peach Glaze Serves 6 
INGREDIENTS
2 pork tenderloins, ¾ lb. each ½ cup peach or apricot preserves 1 ½ Tablespoons reduced-sodium soy sauce - AND- 1 ½ teaspoons vinegar -OR- 2 Tablespoons Dijon mustard (omit soy sauce and vinegar) 2 teaspoons olive oil 1 teaspoon oregano Ingredients continue in next column |
Ingredients, continued
2 cloves of garlic, minced ½ teaspoon onion powder DIRECTIONS In a shallow glass dish or resealable freezer plastic bag (gallon size), mix the marinade ingredients. (You can substitute 2 Tablespoons mustard for the soy sauce and vinegar.) Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, for at least 1 hour up to 6 hours. Oil the grates of the grill and heat to medium. Remove pork from the marinade, reserving the marinade, and place the pork on the grill. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and a meat thermometer inserted in center reads 160°F. In a 1-quart saucepan, heat remaining marinade to boiling. (You can add a little water to extend it; or simply add more preserves and the other marinade ingredients.) Boil and stir for 1 minute. Cut pork into slices; spoon the marinade over the pork and serve with a side of rice and a fresh green salad! |
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