Sunday, April 25, 2010

Back from San Diego

We had a great time and stayed relatively true to our healthy eating thanks to being able to cook in the timeshare. We had some great meals include burgers with melted onions, Montreal Steak salads and Lemon Scallops with Sage Butter Pasta. Back to the real world.

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
Cooking spray

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~

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