Summer Meal: Grilled Veggies and Chicken topped w/ Chimichurri Sauce and Nectarine Salad.

This meal is healthy, simple and savory. If you are a vegetarian you could substitute the chicken with marinated grilled oyster mushrooms (very savory) or portabella mushrooms. I prefer mushrooms over chicken but the husband needs more protein (post workout).

Main Dish Ingredients: 

  • 2-3 Zucchini
  • 2 Red Bell Peppers (dependent on their size)
  • 2 Chicken Breast (Cut in Fillets) 
  • Balsamic Vinaigrette
  • Olive Oil
  • Dried Herb Mix (thyme, oregano, parsley, crushed red peppers) 
  • Salt
  • Black Pepper 

Cut the veggies into long slices. In a dish drizzle 2 tbsp of balsamic, 3 tbsp olive oil, add salt to your liking, mix it up and coat the veggies in the marinade and once the grill is hot cook the zucchinis first since peppers cook faster. I let them cook until I get nice grill marks. Following I placed them on a baking tray with parchment paper in the oven at 150 °c just until fork tender.  Use the remaining marinade to coat the chicken fillets and cover with the herbs and salt.  Let it sit for a few minutes (fillets are cut thin so they cook really fast, your local butcher can do it for you) then grill (you can flip once you start to see the edges turn white on the top side and there are nice grill marks on the underside).

Chimichurri Sauce:

  • A bundle of Parsley (finely chopped)
  • 2-3 Cloves of garlic (smashed)
  • Balsamic Vinaigrette
  • Olive Oil
  • Salt
  • Crushed Red Peppers
  • Ground cumin (I forgot to add but it still came out tasty)

I roughly made this sauce, but here it goes. I recommend smashing the garlic cloves to get the full flavor. In a small blender add the chopped parsley, preferred salt amount, garlic, 1/2 tsp cumin, a good amount of balsamic and a good amount of olive oil. As you blend you may need to add more. It should have a saucy consistency. I added a little lemon juice for a little citrus taste.

Grilled Veggies and Chicken
As they say in Turkish “Afiyet Olsun.” [Enjoy your meal]
Plate: cut up the grilled chicken and place it on top of the grilled veggies, spoon the chimichurri sauce and garnish with dark opal basil and ground pepper over the entire dish.

Nectarines pair deliciously with dark opal basil and mint. 

Make with preferred lettuces and herbs. Basil and mint taste wonderful with nectarine. I dressed it with lemon juice, a drizzle of olive oil, dried herbs and ground pepper, and drizzled with Nar Eskesi (a Turkish sour pomegranate syrup) over the top. I added some crushed walnuts on top, you could also crumble some feta over the top. Feta goes well with sweet fruit like nectarines. 

I was inspired to make this dish by one of my favorite chefs Donal Skehan visit 5-Minute Meal Challenge to see the original meal.


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