Today's Sunday Supper is all about heart healthy dishes. Whether it's a way of life, a new choice, a "sometimes" choice, or you're just trying to maintain that New Year resolution, we have some wonderful options for you.
The dish I've prepared is a Greek dish called Lemonatie Kota sta Karvouna aka Lemony Grilled Chicken using boneless, skinless chicken breasts, marinated and grilled then served with a delightful sauce of your choice. The recommendations are Summer Peach Salsa or Tzatziki. Peaches aren't in season right now and since I drooled over all of the ingredients in Tzatziki, well....that's what my taste buds forced me to use.
Now let me confess a little something about my grilling skills. I'm learning. I know how to start the charcoal but I never really know how many coals to use. This chicken only grilled for about 10 minutes and I really felt guilty using all those coals. Is that typical? A starter full of coals for a 10 - 20 minute grill session?!
And I struggle with exactly when the coals are hot enough. Since Sir Sportsalot wasn't home when I tackled the Weber, I had to leave it up to my own judgement. I'm getting there...but I'm not a confident grill master by any means. Sure I could've used a skillet in the kitchen but it was over 80' outside. I really had no excuse other than my own insecurities. Therefore...I did it. And I didn't burn the chicken. I didn't over cook it. It was tender and juicy and oh so wonderful. Slowly but surely I'm getting there. The grill and I are forming the foundations of a beautiful friendship. I'm actually starting to look forward to my little grilling adventures.
Back to heart healthy. Low fat, low sodium and low cholesterol. I believe this dish covers that. Even with the Tzatziki which is made with Greek yogurt, olive oil and seasonings.
Lemony Grilled ChickenRecipe from the It's All Greek to Me cookbook
1/4 fresh lemon juice (about 2 lemons)
1/4 olive oil
2 teaspoons dried oregano
5 green onions, thinly sliced, green parts reserved.
4 boneless, skinless chicken breast
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
4 cups loosely packed fresh greens
Tzatziki (recipe to follow)
In a medium bowl, whisk together the lemon juice, olive oil, oregano and white parts of the green onions. Set aside
Rinse and pat dry the chicken. If the breasts are really thick, I recommend butterflying them. Season with salt and pepper. Place them in a zip lock baggy and pour the lemon juice mixture over them. Seal the bag and place in the fridge for at least one hour or up to over night, turning once.
Get your grill nice and hot. Remove the chicken from the marinade and grill for about 4 - 6 minutes on each side. Let rest for 10 minutes before serving.
Serve over a bed of greens accompanied by Tzatziki spooned over the chicken and garnish with the greens from the onions if desired (I forgot).
TzatzikiRecipe from the It's All Greek to Me cookbook
1/2 cucumber, peeled
1 teaspoon salt, divided
2 cups Greek yogurt
3 garlic cloves, mashed into a paste
1/3 cup extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
Grate the cucumber and place in a fine mesh strainer. Toss in 1/2 teaspoon of salt and let set over a bowl for 10 minutes.
Working in small batches, squeeze the cucumber in your hand to get out as much liquid as possible. Place the strained cucumber in a medium bowl.
Add the remaining ingredients in with the cucumber, along with 1/2 teaspoon of salt and mix well.
Place in the fridge to chill for 2 hrs or more. The longer it chills, the more intense the garlic flavor will become.
Store for up to 5 days.
The chicken was extremely tender and juicy! How could it not be after marinating in fresh lemon juice?! I've discovered that I absolutely love Tzatziki! Bursting with flavor, fresh and cool, the ideal accompaniment. This meal was light and satisfying. Perfect for a "pretend" summer day in the middle of winter.
Better for you breakfasts:
- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Oatmeal Chocolate Chip Scones by Brunch with Joy
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
- Almond Crusted Chicken Nuggets by Momma's Meals
- Chipotle Black Bean Dip by Bobbi's Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane's Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
- Kale, Spinach, and Bean Soup by Ruffles & Truffles
- Mushroom Quinoa Soup by Pies and Plots
- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue's Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy's Recipes and Writings
- Collard Greens with Cumin and Paprika by Nik Snacks
- Salmon Caesar Salad by Casa de Crews
- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
- Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
- Spinach Berry Salad by Country Girl in the Village
- Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
- Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons
- Baked Eggplant Parmesan by A Kitchen Hoor's Adventures
- Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
- Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
- Heart Healthy Salmon Bento by The Ninja Baker
- Lemony Grilled Chicken by Peaceful Cooking
- Moroccan Salmon Tagine by Curious Cuisiniere
- Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
- One Pot Mexican Quinoa by Have Fun Saving
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
- White Bean, Corn, Tomato and Rice Skillet by Family Foodie
- Baked Figs with Vanilla and Honey by Happy Baking Days
- Caramelized Pear Tart by PancakeWarriors
- Cherry-Blueberry Trifles by The Life and Loves of Grumpy's Honeybunch
- Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog