Grill season is here!

I am so happy that the weather is finally warming up! We took the grill out last week for the sweet whiskey flank steak and jerk-style chicken, and I will be using it again for one of my favorite go-to dishes--balsamic chicken.

Here is this week's line-up

Balsamic chicken with orzo salad

Cowboy burgers with steak fries

Meatball parm subs with cauliflower

The balsamic chicken is great because you put all of the ingredients into a zip-lock bag the night before and then throw it on the grill 20 minutes before you want to eat. If you don't have an outdoor grill, I suggest investing in a grill pan--they are great for year round BBQ. We have the All Clad Non Stick Double Grill and Griddle, and we use it all of the time.

Balsamic Chicken
Serves 4
5 points per serving (about 250 calories)
20 oz chicken, cut into fillets (or just buy chicken cutlets)
2 tsp oil
2 tbs mustard
2 tbs lemon juice
1/4 cup balsamic vinegar
2 tsp minced garlic, or two whole garlic cloves, crushed
1 tbs soy sauce
1 tsp ground pepper
1 tbs Italian seasoning

Place chicken in a large zip-lock bag.
In a small bowl, whisk together all of the ingredients.
Pour marinade into zip-lock bag.
Squeeze out the air and seal.
Place the bag in a shallow dish and refrigerate.
Let chicken marinate for at least 2 hours, or if possible over night.
Pre-heat grill to high. If using grill pan, coat with cooking sprat.
Grill each piece 4-5 minutes per side, depending on thickness**.
Remove chicken from grill and let rest 5 minutes before serving.

**If you are not sure if chicken is done, cut into one piece. You should not see any pink and the juices should run clear.

Healthy meals to nourish your mind.