This month,the Random Recipes challenge was the GRAB AND RUN challenge. What does this mean? Dom asked us, “If you have 10 seconds to pick one book, which would it be?” I immediately thought Cook Yourself Thin. Since I’ve bought it, it’s been my favorite cookbook. I’ve made many recipes out of it, everything’s pretty easy, and everything’s absolutely delicious. To just top it off, everything in the book is healthy.
I’ve cooked out of this book for Random Recipes before, when I made breakfast sandwiches. This time I opened the book to page 152, which has the Mediterranean Chicken on it. This recipe is actually broken into three smaller recipes: the chicken, the topping (which the book calls the salsa verde,) and the tomatoes.
The topping was SO great. And on top of that, the tomatoes paired perfectly with the chicken and the topping. I couldn’t have picked a better recipe from the book (though, everything’s good in it, so I probably could have picked something as good.)
2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1 tsp dried rosemary
4 boneless, skinless chicken breasts
1 cup parsley, chopped
1 cup mint, chopped
2 cups basil, chopped
1/3 cup olive oil
3 cloves garlic, minced
3 tbsp capers, rinsed and chopped
4 anchovy fillets, boned and chopped
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/8 tsp pepper
1 tbsp olive oil
1 clove garlic, minced
4 medium tomatoes, chopped
splash of balsamic vinegar
1. In a large plastic ziplock bag, combine all of the ingredients in the chicken category. Place in the refrigerator and marinate for at least a half hour.
2. Next, mix all the ingredients from the salsa verde list in a small bowl. Set aside.
3. When you’re ready to cook the chicken, spray cooking spray into a cast iron skillet. Heat over medium high heat until smoking.
4. Remove the chicken from the marinade and pat off any excess. Place the chicken in the skillet and cook for 3 minutes per side. Flip the chicken and cook for 2 more minutes. Depending on how thick your chicken is, you may need more time. Make sure you cook the chicken all the way through.
5. Heat 1 tbsp of oil in a saute pan over medium high heat. Add the garlic and tomatoes and the balsamic vinegar. Saute for 3 minutes, until the tomatoes are warmed through. Crush lightly with the back of wooden spoon.
6. Top the chicken with the salsa verde and serve the tomatoes on the side.