Grilled Lemon Chicken

This simple method yields tangy-sweet and super moist chicken.  

Serves 6

Ingredients:

1 t lemon zest
juice of one lemon
1/4 chopped fresh basil or oregano
1 T honey
2 garlic cloves, minced
1/2 t salt
1/4 t black pepper
1/4 cup extra virgin olive oil
6 (4 to 5 ounce) boneless skinless chicken breast halves
1/4 cup pitted kalamata olives, halved (We used capers cause that's what we had)

To prepare the dressing, whisk together the lemon zest and juice, the basil, honey, mustard, garlic, salt and pepper.  Whisking constantly, add the olive oil in a slow stream.  Set aside. 

Place the chicken on a cutting board and lay a sheet of wax paper over it.  Using the flat side of a meat mallet, pound the chicken slightly is it is an even thickness.  Place the chicken in a shallow baking dish just large enough to hold it.  Pour half of the dressing (about 1/3 cup) over the chicken and turn the breast once or twice to coat.  Cover the dish and refrigerate for at least 2 hours if possible, and up to 8 hours, turning at least once.
Stir the olives (or capers) into the remaining dressing and set aside until ready to serve.

If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill.  If using a grill pan, spray it with olive oil and heat over med-high heat. Discard the marinade and grill the chicken until it is opaque in the center, 5 to 6 mins per side.  Serve the chicken with a drizzle of the dressing.

Nutritional facts:
Cal: 227 cal Fat 11.1 g Protein: 26.6 g Carb: 3.9 g Sodium 395.4 mg

Found in The Master your Metabolism Cookbook pg 122

Grilled Greek Loin Roast

Prep Time: 10 min
Cook Time: 90 min
Ease of Preparation: Easy
Servings: 10

Ingredients:
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon oregano
1 teaspoon sea salt
1 teaspoon black pepper
6 cloves garlic, minced
2 1/4 pounds boneless pork loin roast
1 cup plain yogurt
1 cucumber, peeled and chopped
1/2 teaspoon garlic, crushed

Directions:
Combine first 6 ingredients in a bowl. Place pork loin in a large seal-able bag. Pour marinade over pork in bag. Seal bag and marinate in refrigerator overnight. Prepare grill. Remove pork from marinade, discard marinade. Place pork over drip pan on grill. Grill 1 to 1-1/2 hours over indirect heat on covered grill, or until meat thermometer registers 155 degrees. Let rest 10 minutes before slicing thinly. (Internal temperature will rise slightly upon standing.) While pork is cooking, combine remaining ingredients in a bowl. Cover and refrigerate until ready to serve with pork roast.

Nutrition Facts:
As prepared, each serving contains 210 calories, 13g total fat, 60mg cholesterol, 270mg sodium, 3g total carbohydrate and 21g protein.

From: Simple Organic App