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Archive for November, 2009

Ingredients (covers 4 chicken breasts):

  • 4 tablespoon red wine vinegar
  • 6 teaspoons dried mint, crumbled
  • 1 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, finely minced
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil

Directions: Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

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This makes a light, healthy recipe. Great for parties.
(Based on a recipe from The Food Network website.)

Servings: 4

Ingredients:

  • 1 tablespoon red wine vinegar
  • 3 teaspoons mint, minced
  • 3/4 teaspoon red pepper flakes
  • 2 cloves garlic, finely minced
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 chicken breasts
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, peeled & chopped
  • Freshly ground pepper
  • 4 pocketless pitas
  • 1/2 cup hummus

Directions:

  1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

  2. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.

  3. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

  4. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with hummus. Top with chicken salad.

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