Make us your home page

Easy weeknight meals: Grilled Lemon Chicken With Tomato Salad and more

Mon | Meatless meal

Simple White Bean and Fennel Soup comes together so quickly it won't heat up the kitchen much on a hot summer day. To make it, saute 1 diced onion and 1 small sliced fennel bulb in oil until tender. Add 5 cups chicken or vegetable broth, 1 (14-ounce) can each drained cannellini beans and diced tomatoes, 1 teaspoon dried thyme, salt and pepper to taste and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fennel is tender. Discard bay leaf. Add 3 cups spinach and cook until wilted.

Tues | Hot pizza pie

Spicy Shrimp Pizza can be made with store-bought pizza dough or homemade. To make the topping, mix 1 cup of pizza sauce with 1 tablespoon Cajun seasoning and spread over dough. Top with shredded manchego, asiago or Romano cheese. Bake until golden. (About 15 minutes at 350 degrees.) While baking, saute diced scallions, green bell pepper, celery and small peeled shrimp. For more heat, add red pepper flakes. Sprinkle over cooked pizza and serve.

Wed | Rotisserie chicken

Dress up a wrap or burrito with a Mediterranean Chicken and Orzo filling. To prepare, layer shredded cooked chicken with orzo cooked in chicken broth and brought to room temperature, plus chopped olives, feta cheese, diced tomatoes, sliced scallions and lemon zest in the wrap of your choice. Drizzle with tzatziki sauce. For tzatziki sauce, mix 1 cup plain Greek yogurt, 1 or 2 minced garlic cloves and a peeled, seeded and diced small cucumber. Serve with fresh fruit salad.

Thurs | Pasta plenty

Sausage and Mushroom Fettuccine is a quick weeknight meal with lots of punchy flavor. While water boils and pasta cooks, make the sauce. Brown a pound of bulk Italian sausage, then add sliced mushrooms and scallions plus red pepper flakes. Cook until veggies are soft. Add 1 can of diced tomatoes. Drain pasta and add to the sauce. Add black pepper if you want more kick. Serve with green salad.

Fri | Fire it up

Grilled Lemon Chicken With Tomato Salad (recipe below) is a tasty end-of-the-week meal. If there are just two of you eating, you'll have some left over for the weekend. Serve couscous on the side with fresh chopped mint or basil stirred in.

Contact Janet K. Keeler at or (727) 893-8586. Follow @RoadEats.


Grilled Lemon Chicken With Tomato Salad

1 teaspoon grated lemon rind

4 tablespoons fresh lemon juice, divided

3 tablespoons extra-virgin olive oil, divided

4 (6-ounce) skinless, boneless chicken breasts

½ teaspoon kosher salt, divided

½ teaspoon black pepper, divided

For the salad:

2 cups cherry tomatoes, halved

1 1/2 ounces feta cheese, crumbled (about cup)

Cooking spray

Combine rind, 2 tablespoons juice, and 1 tablespoon oil in a large zip-top plastic bag. Add chicken; turn to coat. Let stand 8 minutes.

Combine remaining 2 tablespoons juice, remaining 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl. Stir in tomatoes and feta cheese.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper; grill 5 minutes on each side or until done. Top chicken with tomato mixture.

Serves 4.

Nutritional information per serving: 304 calories; 14g fat; 38g protein; 5g carbohydrates, 1g fiber; 560mg sodium.

Source: Cooking Light

Easy weeknight meals: Grilled Lemon Chicken With Tomato Salad and more 07/07/14 [Last modified: Monday, July 7, 2014 5:49pm]
Photo reprints | Article reprints

© 2017 Tampa Bay Times


Join the discussion: Click to view comments, add yours