Thursday, March 10, 2011

Lemon Pepper Chicken with a Vegetable Salad

Last night I made another light dinner after my yoga class. I was inspired by the green bean, corn, and tomato salad recipe in the new Power Foods cookbook.  I am in love with this book! There are so many great clean and wholesome meals that make me want to start making healthy new years resolutions about my diet all over again!

The original recipe calls for a mix of green beans, corn right off the cob, red onion, and a variety of beautiful heirloom tomatoes. They are tossed in a simple dressing of smashed garlic, olive oil, and red wine vinegar.

For the most part I kept the salad pretty similar. I had frozen sweet white corn in the freezer so I used that instead of corn on the cob. I also, (as delicious as it sounds) skipped the smashed garlic, olive oil, and vinegar dressing and just used a balsamic vinaigrette just because it was easier. The biggest change I made was adding grilled chicken, which I flavored with a great lemon-pepper seasoning I got from Trader Joe's, and a hard-boiled egg. The salad would be wonderful on its on, but I prefer a little protein with my salads.

Lemon Pepper Chicken with a Vegetable Salad
original recipe from Whole Living's Power Foods Cookbook
adapted recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 boneless chicken breasts
1 cup frozen sweet white corn, thawed
1/4 of a med sized red onion, thinly sliced
1 cup of small heirloom tomatoes, halved
3/4 lb green beans, trimmed
2 hard-boiled eggs
2 tablespoons olive oil
2 teaspoons white balsamic vinegar
2 tablespoons lemon-pepper seasoning
balsamic vinaigrette

Drizzle chicken breasts with olive oil and white balsamic vinegar. Sprinkle with lemon pepper seasoning. Let marinate for 20 minutes. Heat a grill pan to med -hi and cook 8 minutes per side, depending on the size of your chicken.

Boil a large pot of water, add beans and cook until tender, about 5 to 8 minutes. Once cooked, rinse under cool water and set aside. Bring another small pot of water to a boil and add eggs. Lower heat to low to med and cook for 8 to 10 minutes.

Mix vegetables together, slice eggs, and serving alongside chicken. Top with balsamic vinaigrette and enjoy!

click to print this recipe 


Medeja said...

Simple but very delicious and nice looking dinner :)

Carina said...

Looks so easy and delicious!!!

Amy Bakes Everything said...

How beautiful! Looks like a simple but super-elegant meal!

Teresa said...

Thanks for the recipe!!! Love it

btw, bird nest ( is made up of about 58% soluable proteins...the highest amoung all food and even synetic protein powders

it greatly increase tissue regeneration said...

It looks great, and so easy :) Love recipes like that!

Ana Rita said...

Looks so healthy and delicious!!!!

Rita said...

This meal looks delicious! So healthy too. Yum!

ravienomnoms said...

That looks absolutely amazing! So fresh and healthy!

Pam said...

The whole meal looks delicious!

Cheryl and Adam said...

Easy, healthy and delicious, perfect!!

The White Farmhouse said...

Oh, this looks so good and topped with balsamic vinegar too?! Mmmmmm!

Becky said...

Your salad looks so good, and I love the mix of veggies. Your chicken looks yummy, too. Herbs can elevate a plain piece of chicken to the next level.

Ann said...

This looks really healthy and so tasty. I'll be printing this out!

Chris's Gourmet Fashion said...

Looks delicious. It combindes some of my favorite foods in one dish. Thanks for sharing!

Tammy said...

Lovely photos, Sabrina, everything looks wonderful and sounds delicious!
Have a beautiful evening,

Christina said...

So good! I love your blog and wanted to pass on the Stylish Blog Award to you-


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