This recipe I saw Rachael Ray do on one of her shows and I thought it was great. Eating chicken is a great way to eat protein, but still eat healthy. Here is a fun way to eat chicken with tons of flavor. Healthy flavor.

Lemon Garlic Herb Chicken

Make as much as you want, serve 2 chicken breasts per person.

Ingredients

5 cloves garlic, peeled
Salt
Black pepper
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
4-8 boneless skinless chicken breasts

Directions

Heat grill or grill pan to medium-high.

Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Alternatively you can finely chop the garlic and leave out the salt. Without salt it still tastes great!

Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. It will get a bit messy!

Grill chicken 12 to 15 minutes until juices run clear.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.

[source Rachael Ray]

Being on a diet, almost anything with chicken and salad, you can’t go wrong.

Grilled Chicken Salad with Honey Ginger Dressing recipe serves 4

Ingredients

4 boneless, skinless chicken breasts (1-2 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
1 teaspoon grated peeled fresh ginger
8 cups mesclun salad greens (7 ounces)
1 ripe mango, peeled and cute into bite-size cubes
salt and pepper for taste

Cooking Tip: While the chicken is grilling, cut the mango and make the honey-ginger dressing.

Chicken Directions

Heat a grill pan (or grill) over medium-high heat. Brush the chicken with 1 tablespoon of the olive oil, then season with salt and pepper to taste. Place the chicken smooth side down on the grill and cook until edges turn opaque, about 6 minutes. Turn the chicken over and cook until firm to touch, about 6 minutes more. Transfer chicken to a cutting board to rest for about 5 minutes.

Dressing Directions

Combine the lemon juice, honey, and ginger in a small bowl. Gradually whisk in the remaining 1/4 cup olive oil (4 tablespoons). First start with a few drops and then add the rest in a steady stream, to make a smooth, slightly thick dressing.

Salad Directions

To put the salad together, slice or shred the chicken into pieces and add it to the greens along with the mango and dressing. Toss and divide the salad among 4 large plates and serve.

Cooking Tip: This is an excellent appetizer or side dish. Especially if you want to make the same recipe for 6-8 people. The salad portions will be smaller and a nice taste for a main course.

[source Food Network]

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Grilled Asparagus with Tomato and Mozzarella Salad

Serves 4 to 6

Ingredients

2 bunches medium asparagus (about 2 pounds) peeled and woody stems trimmed
2 tablespoons of extra-virgin olive oil
2 cups grape or cherry tomoatoes, halved
8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes
2 tablespoons chopped fresh parsley
1 teaspoon of grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper

Cooking Tip: To “peel” the asparagus just peel off some of the thick stalk.

Directions

Arrange the asparagus in a microwave-safe dish, cover with plastic wrap and microwave on high until crisp-tender, about 2 minutes. (You can also steam the asparagus if you don’t want to microwave it). Brush asparagus with 1 tablespoon of olive oil and set aside.

Toss tomatoes and mozzarella cheese in a large both with the remaining 1 tablespoon of olive oil, parsley, lemon zest, lemon juice, salt, red pepper flakes, and black pepper.

Heat a grill pan over medium heat. Grill asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswide and arrange as desired. Place salad in the middle of serving dish. Be creative with it!

Cooking Tip: This is a great appetizer or side dish.

Grilled salmon stays moist with the addition of a savory, herb-filled paste.

Cooking Tip: A grill basket is great for keeping fish intact when grilling. Oil generously before placing salmon inside and use handles to turn

Cooking Tip: This recipe doesn’t call for cilantro, but I like to add that on top when it’s cooking. It gives it great flavor.

Makes 6 servings

Ingredients:

1 cup sun-dried tomatoes in oil
1/2 cup fresh basil leaves, loosely packed
1/2 cup fresh flat-leaf parsley, loosely packed
3 tablespoons fresh oregano leaves
3 cloves garlic, peeled
1 ancho chile, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds salmon fillets with skin
1 lemon, quartered
1 lime, quartered

Directions:

Preheat grill to medium.

In a food processor or blender, combine sun-dried tomatoes with their oil, basil, parsley, oregano, garlic, chile, salt and pepper. Process lightly until a coarse paste forms.

Place salmon skin-side down on a tray. Spread herb paste over top of salmon, making a thick, even layer.

Generously oil grill so that the salmon doesn’t stick. place salmon on grill, paste-side down, and cook for 3 minutes. Use 2 metal spatulas to gently loosen salmon from grill and turn it over. Grill salmon for 3 to 4 minutes longer, or just until opaque throughout.

Use spatulas to carefully remove fish from the grill to a warm platter. Garnish with lemon and lime wedges and serve.