Tag Archives: chicken breast

Grilled Chicken w Greens Cherry Tomatoes & Haloumi

Grilled Chicken on Greens, Mushrooms, Cherry Tomatoes and Grilled Haloumi
Grilled Chicken on Greens, Mushrooms, Cherry Tomatoes and Grilled Haloumi

This started out as an ambitious plan to rustle up dinner like I see Jamie Oliver do. Inspiration aside, it was the trepidation to get it absolutely right that got me completely involved in this dish that I (unimaginatively) call Grilled Chicken on a bed of Greens, Mushrooms, Cherry Tomatoes with Grilled Haloumi. I am sure the name would run off the page if featured on a menu. This is how it all went.

 

For the grilled chicken:

    • 1 chicken breast, halved
    • Rosemary and Thyme for the rub
    • Salt and Pepper for seasoning

 

For the Greens

    • 1 box of greens (or choose rocket leaves, lettuce of different hues)
    • 1 box or 250 grams of cherry tomatoes (quarter them up)
    • 200 grams of mushrooms (I used the ordinary white button mushrooms)
    • 2 pods of garlic, chopped
    • 4 slices of fresh Haloumi Cheese (grilled)
    • Juice of 1 lemon
    • Olive oil
    • Salt and pepper for seasoning

 

In a large salad bowl, flip over the box of greens and roughly tear the leaves up a bit. Throw in the quartered cherry tomatoes. Lightly saute the finely sliced mushrooms in butter and garlic. Cool them a bit before tossing them in the bowl. Squeeze a juice of a lemon all over. Add in some extra virgin olive oil. Throw in a dash of salt and pepper to season. Use your hands to mix it all up and keep ready.

Heat a skillet nice and hot. Drizzle in a spot of olive oil. Add in the chicken. While the chicken gets grilled, put the slice of haloumi cheese. While the criss-cross mark of the grill looks pleasing on the haloumi skin, keep in mind that over cooking or heating the cheese will make it rubbery and chewy. Flip them over. Check on the chicken too. That was just to show how good a multi-tasking cook I can be. The chicken will take about 6-7 minutes to get done. Take them off the heat and rest them for a few minutes. Meanwhile, start the plating.

Make a generous bed of greens. Make sure that you can see the cherry tomatoes and mushrooms; adds to the treat visually. Place a slice of grilled chicken on top. Add in a couple of slices of the grilled haloumi. Et violà!

Bon appétit! 

Wifey rating: 5 burps!

Grilled Chicken with Pesto

#HomeChef #GrilledChicken
#HomeChef #GrilledChicken

This recipe was the result of what I could rustle up for wife and I without having to order anything from the local grocery. Here’s how it goes:

  • 1 chicken breast: marinate with salt and pepper and oregano flakes on one side
  • 2 table-spoon olive oil for grilling
  • 400 grams of veggies (anything you want to eat with your meat). I chose peas, carrots and broccoli.
  • 4 table spoons of pesto. I chose classic basil pesto. Cannot think beyond that, honestly.
  • Seasoning

Procedure:
Heat the skillet / griddle pan on high flame. Add olive oil and let it smoke. Meanwhile, lightly beat the chicken breast to a consistent thickness. With the griddle all ready, add in the chicken breast. Prepare to go high on the decibel as the pan screams and smokes out.

Bring water to a boil and blanch the vegetables. Add some salt. Carrots take more time. Peas don’t. Broccoli needs some careful handling to keep the colour in tact. Once blanched, put them in cold water, specially the broccoli to stop the cooking and keep up colour.

Check on the chicken. Grill each side for about 5-6 minutes. Watching food as it cooks is a very satisfying activity. Once the chicken is done, take it off the pan and let it rest for about 5 – 7 minutes.

Lightly saute the vegetables in olive oil (with a small smatter of butter). Season it. Keep aside.

Grilled Chicken with Pesto
Grilled Chicken with Pesto

Now for the plating. Bed up the plate with the sautéed vegetables. Place the grilled chicken on top. Spoon some pesto sauce on the chicken. You may want to dust some parmesan cheese on top. Add a grilled lemon by the side. Tuck in! And don’t forget to squeeze that lemon – you will not believe how wonderful the juice will taste with the veggies!

Bon appetit!