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    Herb Grilled Chicken & Veggies

    rosemary thyme grilled chicken recipe by robin shirley on take back your health

    Lately I’ve been cooking a lot on the George Foreman grill.

    I can’t stop! It’s so convenient! And quick.

    My favorite and easiest meal that I’ve been making lately is simply Rosemary Thyme Grilled Chicken with Grilled Vegetables.

    I’ve posted the recipe below, but basically all I do is cover the chicken in lemon and herbs in a bowl, throw it on the George Foreman grill along with some veggies, close the lid, and wait 20-30 minutes (depending on the size of the chicken and veggies).

    Now there are two things I want to share regarding this chicken recipe –

    1. A lot of you have told me at my cooking classes that you are squeamish with raw meat. I have solutions below.
    2. I know that cooking times are confusing and vary widely depending on the cut. Solutions are also below.

    Cooking meat – chicken, beef, fish – it doesn’t have to be gross or too “hands-on” or even that difficult at all!

    Squeamish With Raw Meat? Two Tips:

    1. Use rubber gloves to open the package and handle the meat – just remember to wash your “hands”/gloves afterward.
    2. You can also use tongs to handle the meat – to lift it into the pan, or onto the grill.

    Grilled Rosemary Chicken

    Serves 5-6
    Prep Time: 20-25 minutes

    Ingredients:
    1-2 chicken breasts or preferred cut
    1-2 servings of vegetables of choice (broccoli, winter squash – cubed,
    1 T olive oil per serving of meat andveg
    1 t rosemary per serving of meat and veg
    1 t thyme per serving of meat and veg
    Juice of 1/4 lemon
    A few pinches of sea salt per serving

    Directions:
    1. Turn the grill onto medium-high or preheat (toaster) oven to 375 degrees fahrenheit.

    2. Get two oven-proof containers. Add all seasonings.

    3. Add meat, toss to coat.

    4. Put meat on grill or put the whole container into the (toaster) oven.

    5. Chicken cooking times. With two bone-in breasts, it’s about 25 minutes on the grill. But there are so many variations on cooking times, depending on the cut you are using, so I think it’s best to refer you to this site (although I do not promote or recommend Perdue chicken, they do have an awesome cooking time chart for chicken):

    http://www.perdue.com/tips_from_the_kitchen/cooking_times/chicken_cooking_times/

    Most of the time the veggies don’t take as long to cook, so you can put them on the grill or in the oven halfway through cooking the chicken. If you’re cooking something like onion or winter squash, the cooking time will be longer – maybe 15-25 minutes. But something like broccoli would be 5-10 minutes.

    In case you’re in the market for one, I use this George Foreman 4 Serving Classic Plate Grill

     

    Keep taking back your health,

    Robin

    One Response to Herb Grilled Chicken & Veggies

    1. Stephen Wong August 15, 2015 at 12:02 am #

      This chicken veggie plate looks good Robin. I wish you could of made everyone free healthy dinner last night at Yogasmoga.

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