- grilled chicken thighs
- steamed Texmati rice
- crunchy vegetable salad
The chicken thighs were boneless and skinless. I just sprinkled them with prepared fajita seasoning, then marinated them in a mixture of fresh orange juice, fresh lime juice and EVOO. I grilled them about six minutes per side over high heat (they were pretty big) and they were DELICIOUS! I am really looking forward to longer days so I can get back to grilling on a regular basis. Of course, you know by September I'll be sick of it and craving roasts and stews.
The rice was just steamed in the microwave. Easy!
I was channeling my inner Jamie Oliver with this salad. I was tired of green salad but wanted something fresh to go with the grilled chicken. So, what I did was slice up some carrots, celery and radishes in the food processor (using the slicing blade, NOT the knife blade) and then I sliced some green onions and chopped some broccoli by hand. I whomped it all into a big bowl, added some chopped fresh parsley and cilantro, then drizzled on some fresh lemon juice and EVOO and seasoned it with a bit of salt before tossing it all together. It was really good! Nice and crunchy and fresh-tasting, just like I wanted. Mint would have been a nice addition, but mine all bit the dust after our first frost.
The radishes, broccoli, cilantro and the orange I used in the chicken marinade were all from our CSA. The parsley was from my own garden. I've also got thyme and rosemary going strong out there, along with my bay tree. I love using fresh herbs in winter!