Tonight's dinner is:
Grilled Chicken Thighs with Roasted Grape Tomatoes
Yield: 4 servings (serving size: 2 chicken thighs and 1/4 cup tomato mixture)
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon olive oil
2 garlic cloves, minced
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grape tomatoes
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon capers
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Prepare grill.
2. To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
4. Preheat oven to 425°.
5. To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining
CALORIES 194 (36% from fat); FAT 7.8g (sat 1.7g,mono 3.4g,poly 1.6g); IRON 1.9mg; CHOLESTEROL 106mg; CALCIUM 23mg; CARBOHYDRATE 4.5g; SODIUM 329mg; PROTEIN 25.9g; FIBER 1.1g
Cooking Light, JUNE 2008
Served with steamed broccoli. The roasted tomatoes made enough of their own juice that the extra olive oil could be omitted. DO NOT DO IT~