Cilantro Thai Grilled Chicken

(serves 4)


INGREDIENTS:
2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons Asian fish sauce (or 1 tablespoon of reduced sodium soy sauce)
1 tablespoon toasted sesame oil
4 boneless skinless chicken breasts


DIRECTIONS:

1. Place first four ingredients in a food processor and process until smooth.

2. Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler.

3. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, to prevent the meat from drying.

Cilantro Thai Grilled Chicken w/Quinoa and Tomato Salad and Sauteed Veggies

* See the original recipe in this cool food blog: http://www.artsy-foodie.com/2008/09/wonderful-tasting-chicken-breast-recipe.html

Summer Lime Chicken and Veggies

Summer Lime Chicken is a delicious recipe to liven up chicken breasts. The flavors of lime, cilantro, and garlic combine well to create a great citrus taste that's very light and fresh. This marinade is one of my favorites for grilling chicken breasts, and it also tastes great on lean pork chops.

Once you make the marinade, you should let the chicken marinate for 20-30 minutes. You want to give it enough time to combine the flavors and soak into the chicken, but you don't want to let the lime juice sit on the meat for too long (it will get tough!).



INGREDIENTS:
1 lb boneless, skinless chicken breasts, pounded thin
2 tbsp olive oil
3 limes, juiced
4 cloves garlic, minced (or to taste)
1/4 tsp salt
1/4 tsp pepper
1 bunch cilantro, chopped fine

DIRECTIONS:
1. Combine all ingredients and pour over pounded chicken. Let marinate for 20-30 minutes. Grill until done; internal temperature should be about 160 F.

I usually serve this meal with some kind of mixed vegetables. One of my favorite combinations (pictured here), is broccoli, green beans, tomatoes, and garlic. I usually steam the veggies in a microwave steamer for about 7 minutes. I also cut the green beans into pieces, so they are easier to handle and eat. After steaming, I heat a small amount of olive oil in a large skillet and add minced garlic (having a jar of minced garlic in the refrigerator is very handy!) and steamed veggies. I cook them on medium to low heat until the veggies are a little softer. When ready, I turn off the fire and toss in my chopped tomatoes. This way, they get warm but not mushy.

Parmesan-Crusted Pork Chops

PointsPlus value per serving: 6
Prep: 5 minutes
Cook: 7 minutes

INGREDIENTS

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 egg white, lightly beaten
1/2 cup panko (Japanese bread crumbs)
1/4 cup (1 ounce) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 lemon wedges
2 teaspoons chopped fresh thyme

DIRECTIONS

1. Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch) using a meat mallet or small heavy skillet.

2. Place egg white in a shallow dish. Combine panko, cheese, salt, and pepper in a shallow dish. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.

3. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3 to 4 minutes on each side or until lightly browned. Squeeze 1 lemon wedge over each pork chop; sprinkle evenly with thyme.

Yield: 4 servings (serving size: 1 pork chop).

Per Serving: Calories - 253, Fat - 12g, Protein - 27.4g, Fiber - 0.6g, Carbohydrates - 6.2g

*I used Italian Seasoning flavored panko crumbs.


Recipe is from the cookbook Weight Watchers: Our Best Quick & Easy Meals