Fast, Simple and Fabulous: Buffalo Chicken grilled with veggie medley and salad

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This is a to make ahead easy supper, the only requirement is that you do your preparation, the day before. Plan your dinner one day in adavance and you will have a great success with your family!!
Simple ingredients for a summer delicious meal made in an instant (15 minutes), and  healthy too ( under 420 calories per serving).

Ingredients: serves 4
For Marinade, the day before

  • 4 boneless skinless chicken breast
  • 3 tablespoons barbecue sauce ( here is Outta the Park sauce)
  • 1 teaspoon lemon juice

For Grilling

  • Cooking spray or 1 to 2 tablespoons olive oil
  • 1 cup chicken broth (made with a Knorr cube or store bought)

Salad and Veggie Medley

  • 1 cup onions chopped
  • 2 zucchini chopped
  • 1 cup mushrooms sliced
  • 2 cups greens salad
  • 2 medium tomatoes sliced
  • 2 cups of corn  kernels( from a can or from ears of corn)
  • Cooking spray
  • dried herbs (fins herbs, thyme)

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Salad Dressing

  • 2 teaspoons mustard
  • 2 tablespoons balsamic vinegar
  • 6 to 7 tablespoon extra virgin olive oil
  • 2 good pinches of salt, ground pepper to taste.

The day before 
Place chicken breasts, barbecue sauce and lemon juice in zip-top bag, shake bag to coat chicken, seal and refrigerate for 12 hours at least to overnight.

Dinner Time

  1. In small sauce pan, heat chicken broth, keep it warm and covered.
  2. Film with oil or cooking spray  a medium skillet . Saute’ onions and mushrooms first, over medium heat till soft, adding 2 to 3 tablespoons of chicken broth or warm water to avoid veggie mixture to dry, saute’ until mixture is soft about 4 minutes, add herbs, salt and pepper.
  3. Keep warm and covered while your are grilling chicken breasts.
  4. Heat your grill pan to medium high and coat with oil or cooking spray. Grill chicken on both sides about 6 minutes (depending of thickness) , making sure your chicken is cooked  thru ( should register 160 degrees), keeping the marinade.When chicken is grilled , remove on plate, add  marinade from the bag, 4 tablespoons of chicken broth, let  it reduce for 2 to 3  minutes  at low temperature, then bring  back chicken breasts to the grill pan and cook for 3 to 4 minutes, till coated turning once.
  5. If using a charcoal grill, when your chicken breasts are grilled, add them to a lightly coated skillet, then add the marinade  and broth, simmer at low heat for 3 to 4  minutes turning once.
  6. In a small bowl, add  salad dressing ingredients, starting with Dijon mustard, vinegar, then gradually olive oil, whisk well to emulsify the  vinaigrette, add salt and pepper.
  7. In a large bowl  add 1/2 of salad dressing, salad greens, corn kernels, tomatoes and zucchini, gently mix, then sprinkle remaining dressing an toss lightly till all well coated.

For serving:

Add to each plate salad a portion of veggie medley , a  chicken breast and its sauce, serve immediately.

Simple and  super tasty!!

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