Simple Summer Grilled Dinner

Last night, we grilled our entire dinner on the true summer style!  Super simple. And the best part is: you get three meals from one grilling!  Here's how to do it:

MEAL #1:
1.) Marinate 12 boneless, skinless chicken breasts halves in the morning.  Really, you can use any marinade recipe you like.  Marinades are not an exact science, so just use your best judgement and toss the following ingredients in a large Ziploc bag: olive oil, a vinegar (white wine works well), a spoonful of a good mustard, chopped fresh herbs, minced garlic, kosher salt, and freshly cracked pepper.  And if that's too much to think about, my other favorite go-to marinade is Girard's Champagne Dressing.  Italian dressing works well too.  Add chicken breasts and marinate all day.

2.) At dinnertime, fire up your grill and get chicken grilling while you work on the vegetables.

3.) For the veggies, you will need: 2 zucchini, 1 bunch of asparagus, and 1/2 package of baby bella mushrooms (I chose the largest ones I could find).  Slice off the ends of the zucchini, and then slice them lengthwise into 1/4"-thick slices. Scrub the mushrooms. Take all the veggies and toss them in a drizzle of olive oil.

4.) When the chicken is nearing done, add the vegetables to the grill, sprinkling them with kosher salt and freshly cracked pepper.

5.) Take one loaf of garlic cibatta bread and slice lengthwise and butter lightly.  Add to grill until heated through and slightly charred.

Voila! An entire grilled dinner for four (reserving six of the chicken breasts for another meal).  You should have leftover bread and vegetables too!

MEAL #2 - Pasta meal using your leftovers:
1.) Start a big pot of salted water boiling, and cook penne pasta (enough to serve four) al dente.

2.) Chop all your leftover veggies from Meal #1 into bite-size pieces. Sliced three of remaining chicken breasts into bite-size pieces.

3.) Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add the remaining 1/2 package of baby bella mushrooms (chopped) and cook until tender.  When the mushrooms are almost done, toss in about 2 cups of fresh spinach.  Then add all your chopped leftover veggies and chicken and heat through.

4.) Drain pasta.  Add hot veggies-chicken medley to the hot pasta and serve topped with large shavings of Parmesan cheese.

MEAL #3 - Make a chef salad using all your remaining leftover chicken, and adding vegetables per your taste.

Bon appetit!  Happy summer feasting!

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