Quick Grilled Chicken Menu

Serve a fresh vegetable salad with a homemade vinaigrette to complement the zesty grilled chicken. Rice pilaf rounds out the quick-cooking meal. (Serves 4)

Total Time: 35 minutes

Lemon and Oregano-Rubbed Chicken Paillards
Servings

Greek farmers' salad: Combine 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon extra virgin olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper, and 2 minced garlic cloves, stirring with a whisk. Combine 3 cups coarsely chopped English cucumber, 2 cups halved cherry tomatoes, 1 cup chopped yellow bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup halved kalamata olives. Drizzle dressing over salad, toss to coat.

Basmati rice

Cooking Light, September 2007