Lemon Thyme Chicken and Baby Potatoes
4 chicken breasts, skinless and boneless
3 tablespoon fresh chopped thyme
3 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoon olive oil
1 large red onion, thinly sliced
1 clove garlic, crushed
1 ¼ cup brown rice (dried)
2 cups water
3 cups chicken stock
8 oz baby spinach leaves
Place chicken. Mix 1 tablespoon thyme, 2 teaspoons lemon rind, lemon juice and 1 tablespoon olive oil in a bowl and rub over chicken. Cover and refrigerate approximately 20 minutes to let flavors sink in.
Heat the remaining 1 tablespoon olive oil in a large deep non stick pan or wok add the onion and cook for about 2 minutes until soft, stirring often. Add the garlic and cook for another minute or so. Add rice and stir everything together until rice is coated, approximately 2 minutes. Add the water and stock and bring to a boil. Reduce heat and cover. Simmer over low heat for approximately 30 minutes or until liquid is absorbed and rice is tender. If necessary add a little more stock and cook longer until tender.
While the rice is cooking, transfer the chicken breasts and marinade to a non stick baking tray and grill for approximately 15 minutes or until golden and cooked through.
Once rice is finished, stir in the baby spinach, remaining lemon rind and thyme and transfer to serving plate. Top with grilled chicken and serve.
* Low Fat
Filed under Health Talk, Main Dish, Recipes by on May 8th, 2007. 
Grilled Herb Chicken and Baked Sweet Potatoes
4 sweet potatoes
4 boneless skinless chicken breasts
6 tablespoons of dried mixed herbs (you can use a ready mixture or mix oregano, parsley, cilantro, etc.)
1 garlic clove
2 teaspoons clear honey
1 teaspoon Dijon mustard
1 tablespoon olive oil
4 tablespoons light cream cheese
Pepper
Wash the sweet potatoes and place on a baking tray. Bake in a preheated oven at 350F for approximately 1 to 1 ½ hours or until tender.
Cut three slashes on each chicken breast (making sure not to cut all the way through). Place the herbs, garlic, honey, mustard and olive oil in a blender or food processor and mix until smooth. Rub this mixture over the chicken. Cover and let sit in the refrigerator for at least 20 to 30 minutes. If possible leave a little longer so the flavors can really sink in.
Heat a non stick frying pay lightly greased with a little olive oil or non stick spray and cool chicken for approximately 5 minutes on each side or until gold and cooked through.
Cut the sweet potatoes open (just as you would a baked potato) and spoon in a little cream cheese and pepper onto each potato, serve with chicken.
*Low GI
Filed under Main Dish, Recipes by on Dec 16th, 2006.
Grilled Eggplant and Mozzarella Rolls
1 large eggplant
3 tablespoons olive oil
1 mozzarella cheese ball, cut into 8 slices
2 plum tomatoes, each cut into 4 slices
8 large basil leaves
Salt and black pepper
Balsamic vinegar for drizzling (optional)
Cut the eggplant lengthways to make 10 thin slices, discard the two outermost slices. Sprinkle the slices with salt and leave for 20 minutes. Rise and pat dry with paper towels. This process helps get rid of the bitter taste.
Place the eggplant slices on a non stick baking try and brush with olive oil. Place under a hot grill for approximately 10 minutes or until golden and tender. Turn once halfway through grilling.
Remove the eggplant slices from grill but leave in baking tray. Place one slice of mozzarella, tomato and basil leaf in the center of each eggplant slice. Fold each end of the eggplant slice over towards the middle. Grill the slices seam side down for approximately 2 minutes or until heated through and mozzarella begins to melt. Drizzle with a little balsamic vinegar if using and serve.
* Low GI, Sommersize Plan, Atkins
Filed under Main Dish, Recipes by on Dec 14th, 2006.
Whole Wheat Spaghetti & Orange Brandy Chicken
This recipe takes about 30 minutes to make including prep time but it’s definitely worth it. It’s best with orange brandy but if you don’t have this white wine works great too. You can also use chicken breasts instead of chicken thighs if you prefer.
5 tablespoons olive oil
4 Pieces of chicken thighs or chicken breast
½ cup orange brandy or white wine (brandy is excellent in this recipe)
2 tablespoons plain flour
1 cup orange juice
2 zucchinis cut into matchstick strips
1 red bell pepper, deseeded and cut into strips
2/3 cup ricotta cheese
2 oranges peeled, deseeded and cut into segments
Rind of one orange
Cooked whole wheat spaghetti for four
Salt and pepper to taste
Heat the olive oil in a non stick frying pan and add the chicken. Cook until golden brown on the outside. Lower the heat and add the orange brandy, cook for 3 minutes. Sprinkle over the flour and cook for a further 2 minutes. Then add the orange juice, zucchini, bell peppers and salt and season with a little salt and pepper. Simmer over low heat for approximately 15 to 20 minutes or until chicken is cooked through and liquid has thickened.
While the chicken is cooking, bring a large pot of water to boil and cook the whole wheat spaghetti according to package instructions. Drain and transfer to a serving dish. Slightly drizzle spaghetti with a little olive oil and set aside.
During the last 5 minutes of cooking the chicken, add the orange segments, orange rind and the ricotta cheese to the pan and cook on the lowest heat for 3 minutes. Do not bring to a boil.
Serve the chicken and sauce over the pasta and garnish with parsley.
*Low GI – Serves 4
Filed under Main Dish, Recipes by on Dec 11th, 2006.