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Mustard Lemon Chicken Breast
2 Tbsp. mustard
2 Tbsp. balsamic vinegar
3 Tbsp. lemon juice
2 cloves garlic, minced
1 tsp. paprika
4, 6 oz. chicken breasts halves, boneless, skinless
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Mix first 5 ingredients.
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Add chicken breast and let it marinate for at least 1/2 hour in the
refrigerator.
•
Preheat the grill.
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Place marinated chicken on grill and close lid. Let cook for 7 – 9 minutes
or until the meat is no longer pink and the juices run clear.
•
Remove and serve.
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Yield: Serves 4
Tilapia with Tomatoes
2 tsp. olive oil
2 small onions, diced
2 cloves garlic, minced
2 small tomatoes, chopped
2 Tbsp. fresh basil or 1/2 tsp. dried, chopped
1 Tbsp. fresh parsley, chopped
1 Tbsp. ground pepper
1 Tbsp. lemon juice
1 lb. tilapia (or any white fish fillet)
•
Preheat the grill.
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Sauté the onion and garlic in oil for 2 minutes, stirring occasionally.
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Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish
on top, folding thin parts under to even out thickness. Add the lemon
juice and remaining herbs.
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Cover and let cook for 3 – 4 minutes.
•
Lift the fish and the vegetables onto a plate.
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Serve with fresh bread or rice.
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Yield: Serves 3 – 4
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