To celebrate summer, I have been doing a bit of “urban
grilling.” In the comfort of my air-conditioned apartment, I’ve been charring
meat and vegetables to perfection with my George Foreman Lean Mean Fat Reducing
Grilling Machine (I did not make that name up). Cheating? Perhaps. But this
little appliance allows even those of us whose ‘outdoor space’ consists of the
inch between the window screen and the glass pane to still enjoy a
favorite summer pastime. So, pretend your kitchen is a wrap-around wooden deck
with an ocean view and try this tasty recipe. Then take it to the park for a
picnic! —
This is a two-part recipe. The first is a delicious marinated grilled
chicken breast and the second is a curried chicken salad you can make with the
leftovers. The marinated chicken recipe is adapted from, Dropping Acid The Reflux Diet Cookbook and
Cure by Jamie Koufman, M.D. and Jordan Stern, M.D. with French Master
Chef Marc Bauer. It’s a low-fat, low-acid reflux diet cookbook, and it’s
great.
Marinated Chicken
INGREDIENTS (Serves 4)
4 Skinless, boneless chicken breasts
1/2 Cup Tamari
1/2 Tbsp brown sugar, Agave or maple syrup
1 Tbsp fresh basil (washed, dried, leaves separated from stems, chopped
coarse)
1 Tbsp fresh thyme (washed, dried, leaves separated from stems, chopped
fine)
1 Tbsp fresh rosemary (washed, dried, leaves separated from stems, chopped
fine)
1/2 Tbsp olive oil
1/4 Cup plain yogurt
DIRECTIONS
- In a bowl whisk together tamari, sugar, basil, thyme, rosemary, oil and
yogurt
- Place chicken in a Ziploc bag and add marinade
- Seal bag, remove excess air and refrigerate
- Turn bag every hour to spread marinade throughout the meat
- Marinate 2 to 12 hours
- Drain and pat chicken dry with paper towel
- Place chicken on preheated George Foreman Lean Mean Fat Reducing Grilling
Machine
- Grill until thoroughly done, about 4 to 6 minutes
I like to cut the chicken into strips and serve warm over a bed of greens or
rice. If you double the marinade, you can marinate vegetables (up to 2 hours)
in a separate bag and grill those as well.
Leftover chicken? Try this scrumptious curried chicken salad.
Curried Chicken Salad
INGREDIENTS (Serves 4)
2 1/2 Cups leftover marinated chicken, cubed
2 Tbsp Safflower Mayonnaise
1 Cup quartered red, seedless grapes
1/2 Cup dried cranberries
Dash of curry powder
Handful of diced sugar snap peas or celery
DIRECTIONS
Combine ingredients and chill. Serve over a bed of greens or on
crackers.
Tracy Gary, intuition-nutrition.com
