Lighten up the Supper!

By the end of the week all I want is a healthy light dinner because I know the Hubs and I will be going out to dinner over the weekend and I won't be holding back. I think I have told y'all before, but I'm all about eating whatever you want in moderation. MODERATION that's the key!!

Well, It is back up to 80!!!! Yes it is December and only three weeks until Christmas. Memphis is expecting a HUGE ice storm and it is 80 here. The weather has a mind of its own. But anyway, because it is 80, all I could think about was grilling. Hope the Hubs is up for it when it he gets home from work… Today I have grilled chicken, grilled potato wedges, and roasted broccoli. Hope you are hungry!!

Basil Lemon Grilled Chicken

Gluten Free, Dairy Free

Click here for printable recipe!! 

Ingredients:

1 cup fresh basil

2 cloves garlic

1 lemon, zest (yellow parts only) and juice

1/4 cup white vinegar

1/2 t salt

1/2 t fresh ground pepper 

1/2 cup extra virgin olive oil

2 boneless, skinless chicken breast

First things first, your chicken needs to marinate for about an hour, so make sure you allow time before you're ready to eat.

Roughly chop your basil.

Finely chop your garlic.

Zest your lemon directly into a medium bowl. Add in your lemon juice. It is helpful to toll the lemon on the counter with slight pressure to release the juices before you slice into it. 

Add in your basil, garlic, vinegar, salt, and pepper.

Stir to combine.

While stirring, add in your olive oil. It is important to stir while the olive oil is added so that the mixture will correctly emulsify. 

Trim any excess fat off of your chicken. Place your chicken breast into the marinade.

Cover with plastic wrap and let marinate in the fridge for about an hour.

Remove from fridge and grill over about 350° for about 15 minutes or until completely cooked.

Garlic Roasted Broccoli

Click her for printable recipe!! 

Ingredients:

2 heads broccoli

2 cloves garlic

1 shallot

1/4 cup olive oil

1 t salt

1/4 t red pepper flakes (optional)

Preheat your oven to 350°

Roughly chop your broccoli florets.

Finley chop your shallot.

Finely chop your garlic.

Mix the garlic, shallot, olive oil, salt, and red pepper flakes (if using) together in a medium bowl.

Add in your chopped broccoli and stir to coat. 

Spread the broccoli over a parchment covered baking sheet. I like to sprinkle with a little extra salt and olive oil here.

Roast in the oven for 15-20 minutes.

Grilled Potato Wedges

click here for printable recipe!! 

Ingredients:

2 russet potatoes

3 cloves garlic, chopped

1/3 cup olive oil

2 T fresh rosemary, chopped

salt and pepper to taste

Wash your potatoes and cut your into wedges. Each potato should have about 8 even pieces. Here is a video tip on cutting your potatoes into wedges from Chef Gordon Ramsay :) 

Add your wedges into a large bowl. Add your remaining ingredients to the bowl and stir to coat the potatoes.

Grill the potatoes on a conventional grill, or on a grill pan, for 15 minutes at about 350°, turning 1/2 way through. RESERVE YOUR LIQUID!!

After the potatoes are done, return the potatoes to your olive oil mixture and CAREFULLY mix to give them an extra burst of flavor. Sprinkle with a little extra salt.

Now dip your plate and enjoy a movie! Well at least thats what the Hubs and I did.

Thanks Y'all!

-Wise Wife