Grilled Chicken Marinated in Yogurt & Fresh Herbs
6 – Bone in chicken breasts
18 0z Plain Non-fat yogurt
1/3 Cup Honey
3 Heaping TBL Fresh Chopped Parsley
3 Heaping TBL Fresh Chopped Basil
¼ Cup Lemon Juice
¼ Cup EVOO
2 TBL Kosher salt
2 TBL Ground Black Pepper
Wash & Pat Dry Chicken. Trim off outer rib bone and any excess skin. Season Chicken with salt & pepper. In a medium bowl whisk together all ingredients, cover chicken completely and let marinate overnight or up to 4 hours. Turn grill on medium high for ten minutes. Using grill brush, brush off any excess debris and then liberally oil grill grates or grill pan. Place chicken skin side down on grill and grill until the skin is nicely browned. Coat the back of chicken with any reserved marinade. Turn chicken over and turn the grill down to medium and continue to cook until an instant read thermometer reads 165 degrees and holds steady for 15 seconds.
Roasted Butternut Squash
2 Butternut Squash Peeled, seeded, and diced
1 TBL EVOO
1 tsp salt
1 tsp Black Pepper
¼ tsp of Curry
¼ tsp of Cinnamon
Toss all ingredients in a large bowl and spread out on a sheet pan. Roast in an 350 degree oven for 15 to 20 minutes or until slightly soft and browned.
Sauteed French Green Beans
1 ½ Lbs Fresh Trimmed Green Beans
1 Garlic Clove Minced
Salt & Pepper to taste
Heat a sauté pan over medium high heat until thoroughly heated. Add olive oil to pan. Add green beans to the olive oil and sauté for about a minute, stirring constantly. Add minced garlic and continue to sauté until bright green and slightly soft or al dente'. Beans should have a slight crunch. Serve warm with Chicken & Squash.