As promised after a recent post about my startling high blood pressure, tonight's recipe is a light and healthy one and incorporates some of those ingredients that are good for lowering blood pressure. It's a fairly low maintenance recipe and makes a delicious summer dinner-- especially when you grill the chicken outdoors. Enjoy!
Ingredients:
For the chicken--
- 2 boneless skinless chicken breasts
- 2 Tbs. extra virgin olive oil
- Juice of 1 orange
- 1 tsp. orange zest
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dry parsley
- 1/2 tsp. dry chives
- 1/8 tsp. garlic powder
- 1/4 cup pecans, chopped
- 1/2 tsp. granulated sugar
- Salt
- 4 cups of mixed greens and/or spinach
- 2 radishes, thinly sliced
- 2 scallions, white and light green parts thinly sliced
- 1 orange, cut into 1-inch pieces
For the dressing--
- 1/4 cup extra virgin olive oil
- 2 Tbs. fresh orange juice
- 1/4 Tbs. red wine vinegar
- 1/2 tsp. grated orange zest
- 1/8 tsp. salt
- 1/4 tsp. black pepper
Rinse chicken breasts, pat dry, and puncture with a fork a few times on each side of the breast. In a shallow dish, whisk together olive oil and next 7 ingredients. Add the chicken to the marinade, cover with plastic wrap, and refrigerate for 3-4 hours. Preheat the grill to medium-high heat and grill 5-6 minutes on each side or until cooked through and the juices run clear.
Heat a nonstick pan over medium heat and add pecans, sugar, and a pinch of salt. Combine ingredients, stirring frequently until sugar melts and coats the pecans. Pour mixture on to a sheet of wax paper and let cool.
For the dressing, whisk together olive oil and remaining 5 ingredients. Arrange greens on plate and top with radishes, scallions, oranges, and glazed pecans. Top with dressing and serve with grilled chicken.
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