Hello, friends. I’m back with another freezer meal. Although it also makes a pretty darn good non-freezer meal, too.
But, first, the background:
When Ryan travels, I eat out a lot. I just get bored and wanna get out of the house. I mean, who’s there to listen to me talk? 😉
But, on Saturday night, I was just craving grilled chicken and fresh asparagus. And pajamas. So, this was the perfect meal. And, I ate out on the deck with a glass of wine and a magazine. Totally dreamy, right? Although, it still would have been better with a husband to talk to, of course.
An asparagus aside:
We’ve been eating asparagus about 3 times a week for the past few weeks. We’ve been getting it from our CSA farmer. But, this is the last week for asparagus, so I also think I should share how we prepare it so it’s flavorful and crunchy. It’s so simple, but I fear that many people overcook asparagus. And, when asparagus is buttery and crunchy, it’s the best ever. I could seriously eat it every night.
I use my favorite grilling tool – aluminum foil. I just add a few pads of butter and Jane’s Krazy Salt (which I was introduced to by Darby – best ever). I use that salt on ev-ry-thing. Seriously. So good. Don’t be skimpy on the Krazy Salt. The butter helps it stay moist.
Then, just wrap it up like a burrito and throw it on the grill. It takes no more than 10 minutes. You can grab a piece and chomp it to make sure it’s done.
The best part, no clean up. WOO HOO!
A lettuce aside:
And, don’t even get me STARTED on the lettuce salad. I love just grabbing lettuce from our window boxes on the deck, quickly rinsing them and chowing down. I firmly believe that everyone should plant leaf lettuce. It is oh-so-satisfying. If I ever run for President (highly likely), this will be my platform.
But, while all of this is important, it’s time for the Grilled Chicken recipe. It was really yummy, and the marinade made the chicken really moist. And, anytime a recipe has feta, I’m a fan.
The real deal: Grilled chicken with Greek flavors
Makes 4 servings (I cut the recipe in half for 2)
Adapted from Country Living, June 2009
Remove chicken from marinade and cook on grill over medium-high heat, turning once, until nearly done (8 minutes or so). Meanwhile, halve 1 pound cherry or small mixed heirloom tomatoes. Toss tomatoes, 2 tablespoons red wine vinaigrette and 1/4 teaspoon salt in a medium bowl. Lower grill temperature to medium. Put mixture on aluminum foil on the grill until softened. Add chicken to mixture and cook until chicken is done. Crumble and sprinkle 1 1/2 ounces feta cheese plus additional fresh oregano over chicken and tomato mixture.
Peace, love and asparagus, people.