Grilled lemon basil chicken with a warm green bean salad.
I use one dressing as a dressing/marinate.
Zest of 1 lemon
Juice of 1 lemon
1 Tbls dijon
1 Tbls honey
2 cloves of garlic grated on a microplane or minced
1/4 c of chopped basil
1/3 c of olive oil
1/4 c of black olives, I prefer the oil cured
Hold back 1/2 of the zest and the olives. Whisk together all of your ingredients except the basil, stir that in last. Put 1/3c of the dressing in a plastic resealable bag. Pound out boneless chicken breast to about 1/2 an inch even thickness and add that to the bag. Marinate about 2 hours and grill. Let the chicken rest and slice. Add olives to the remaining 1/3 cup of dressing and top the chicken when plated.
1lb of fresh french green beans
1 Tbls of olive oil
1/4 c of water
1/4 c of feta
2 Tbls of toasted almonds
Warm the oil in a non stick skillet that has a lid. Add the beans, water and salt to taste. Cover and steam 4-5 minutes stirring occasionally. Uncover and cook out any remaining water. Add 1/3 c of dressing and toss.Top with feta and almonds.