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Week of 6/5/17

Lemon-Herb Marinated Chicken
with prosciutto-wrapped melon

Active: 30 min Total: 50 min
Original GF Paleo Vegetarian
Lemon-Herb Marinated Chicken
Tahini herb dressing doubles as a marinade for chicken and salad dressing in this fresh meal. On the side, melon slices wrapped in prosciutto are an Italian favorite that combines salty and sweet in a surprisingly delicious way.
Smarts: In addition to using the dressing in two ways tonight, you can double the recipe to use on cobb salad later this week.
Tags
Grill Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
72

Ingredients

Metric
Servings:
4
Lemon-Herb Marinated Chicken over Greek Salad:
  • Tahini herb dressing (ingredients listed separately) - 1/3 cup + 1/3 cup
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Tomatoes, heirloom preferable - 1/2 lb , diced
  • Mixed greens - 4 oz
Tahini Herb Dressing:
  • Garlic - 1 clove , peeled
  • Tahini - 2 Tbsp (sub cashew or almond butter)
  • Oil, cooking - 4 Tbsp
  • Lemon juice - 1 Tbsp
  • Cilantro leaves - 3 Tbsp
Fruit Salad with Melon and Berries:
  • Cantaloupe - 8 slices (sub any melon; look for pre-sliced to save time)
  • Prosciutto, thinly sliced - 8 slices

Prep

  1. Make tahini herb dressing - Double if making Wednesday's dinner. Peel garlic. Combine garlic, tahini, oil, lemon juice and cilantro leaves and blend until smooth using an immersion blender or food processor. (Can be done up to 4 days ahead)
  2. Marinate chicken - If you doubled dressing for tomorrow's salad, reserve half. Divide tonight's portion into two parts - half for a marinade and half for a dressing. Slice chicken breasts in half to thin. Combine chicken with the portion of the dressing for the marinade and tenderize with a fork. Marinate chicken for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Tomatoes - Dice tomatoes.

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Make

  1. If using a grill: Heat grill to to 400F / 204C degrees. Clean grates and brush with some oil. Remove chicken from marinade (discard marinade) and place over heat. Season with some salt and black pepper as the chicken cooks. Sear for 3 to 4 minutes on each side until cooked through.
  2. If using the stovetop: Place a grill pan or skillet over medium heat. Brush pan with some oil and sear chicken (discard marinade) on both sides until cooked through, 5 to 6 minutes total. Season with some salt and black pepper as the chicken cooks.
  3. While chicken cooks, peel and slice melon. Wrap each melon slice in a slice of prosciutto (no need to be precise - you just want them to be eaten together).
  4. Toss tomatoes and greens in the remaining tahini herb dressing for tonight (just until dressed to your liking.)
  5. When chicken is finished cooking, serve it over a bed of dressed greens / tomatoes. Enjoy with melon and prosciutto on the side.

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