Grilled Chicken Breasts with Fresh Herbs

Ingredients: (Grilled Chicken Breasts with Fresh Herbs)

3 large cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon Chicken Flavor Bouillon
1/2 teaspoon ground black pepper
6 (about 1 3/4 pounds total) boneless, skinless chicken breast halves
2 tablespoons extra virgin olive oil
1/3 cup dry white wine
Hot cooked rice (optional)
Assorted steamed vegetables (optional)


Directions: (Grilled Chicken Breasts with Fresh Herbs)


Combine garlic, rosemary, thyme, bouillon and pepper in small bowl.
Arrange chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
Preheat grill or broiler
Grill or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.

4 Step Zesty Garlic Chicken and Veggies

Ingredients(4 Step Zesty Garlic Chicken and Veggies)

1 lb chicken tenders
1 onion, sliced
2 bell peppers, sliced
2 roma tomatoes, sliced
6 ounces garlic and herb marinade,
16 ounces angel hair pasta
1 lb frozen broccoli
1 cup fat free sodium free chicken broth


Directions:(4 Step Zesty Garlic Chicken and Veggies)


  1. Soak chicken in marinade for 10 minutes before cooking, then cook in skillet with sliced onion, bell pepper, and tomato on medium heat. Instead of oil or butter, add about 1 cup sodium free chicken broth as necessary. When chicken is cooked, reduce heat to simmer, stir in about 2 more tablespoons of Mrs. Dash 10 Minute Marinade. Continue stirring occasionally to give mixture an even consistency.
  2. While chicken is cooking, cook your broccoli in microwave or steamer, and boil pasta in a separate pot.
  3. When broccoli is done, stir gently into skillet with chicken and other vegetables.
  4. Pour the sauce and the veggies over your pasta and layer it in or just use it to top off the noodles. Whatever your preference, this dish has terrific flavor.

Rice Pilaf With Meatballs

Ingredients: (Rice Pilaf With Meatballs)


For the sauce:

1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, finely chopped
1 carrot, peeled and diced
1 tablespoon all-purpose flour
½ pound tomatoes, peeled, seeded and chopped
2 tablespoons tomato paste
1 dried red chile
1 quart water
1 teaspoon salt
teaspoon freshly ground white pepper
Pinch of freshly ground nutmeg
For the kaftas (meatballs):
1 pound ground lamb
1 tablespoon all-purpose flour
1 egg yolk
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon freshly ground white pepper
teaspoon ground nutmeg
teaspoon freshly ground allspice berries
For the rice:
1 cup long grain rice
½ cup water
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

Directions:(Rice Pilaf With Meatballs)



Prepare the sauce: In a saucepan, heat the olive oil over medium-high heat, then cook, stirring, the onion until light golden, about 4 minutes. Add the garlic, reduce the heat to medium and cook 1 minute while stirring constantly. Add the carrot, flour, tomatoes, tomato paste, chile and water. Stir well and bring to a boil over high heat. Reduce to medium-low and season with salt, pepper and nutmeg. Reduce to low, cover and simmer 30 minutes. Remove from heat and pass through a food mill or sieve. Remove 1 cup sauce for the rice and reserve the remaining sauce in a skillet that can hold all the meatballs.
Preheat the broiler.
Prepare the meatballs: In a bowl, mix the ground lamb, flour, egg yolk, salt, cinnamon, white pepper, nutmeg and allspice until well blended. Divide into small walnut-sized meatballs. Arrange them on a broiling tray and broil until golden brown and sizzling, 5 minutes. Remove the meatballs and transfer to the reserved sauce in the skillet and bring to a boil, then reduce the heat to medium-low, cover and simmer until bubbling furiously, 10 minutes. Uncover and cook for an additional 5 minutes.
Combine the sauce reserved for the rice and the ½ cup water in a heavy saucepan and bring to a boil. Add the rice, bring again to a boil, reduce heat to medium-low and stir in the salt. Cover, reduce to low and simmer until the rice is tender and the liquid is absorbed, without stirring or lifting the cover, 12 to 15 minutes. Arrange the rice on a serving platter and sprinkle with parsley and serve the meatballs separately.