Monday, September 10, 2012


~ Take Shape For Life Lean & Green Meal Cookbook

42 oz. boneless, skinless chicken breast
6 T. fresh parsley, finely chopped
3/4 c. black or green olives, chopped
3 cloves garlic, minced
5-6 T. lemon juice
1 T. olive oil
3 c. cucumber, chopped
3 c. orange or red bell pepper, chopped
3 c. tomato, chopped
6 T. red onion, finely chopped

Preheat grill to medium-high.  Place chicken on grill and cook five minutes on each side or until no longer pink.  Cut into slices and set aside. 

In a serving bowl, combine parsley, olives, and garlic.  Whisk in the lemon juice and olive oil.  Add cucumber, bell pepper, tomato, and onion.  Toss to coat, then divide among plates and place sliced chicken on top of salad.

Makes six servings. 

Notes: We like this with green olives.

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