I spent this weekend being incredibly idle. Aside from some major yard work on Saturday morning, I found myself doing some serious lounging and wandering around the house (you know, drinking wine…talking on the phone…pulling weeds…throwing a tennis ball). It felt really good to have some downtime – as my typically overprogrammed days can become tiring.
Unprogrammed days require low maintenance meals.
The day I came back from my beach vacation, I put together this a quick and fresh meal for my friend Beth and bunkmate Andy. After all the potato chips at the beach, this was the perfect fix of summer nutrition. I typically always have lemons, olive oil, salt and pepper in the house plus thyme in the garden. So, this mixture is a go-to for a grilled chicken. This recipe it best if you start the day before. I throw roughly equal parts lemon juice and olive oil in a plastic bag (I chuck the remaining lemon in too), add boneless skinless chicken breasts, a couple of sprigs of thyme and salt & pepper. The next day, cook the chicken on a hot grill and serve it with your favorite summer side. That night, I made Sarah Foster’s Avocado, Roasted Corn and Tomato Salad. I’ll post her recipe tomorrow.
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[…] 4 go-to grilled chicken breasts […]