Lemon Basil Grilled Chicken & Leafy Green Salad with Garbanzo Beans and Shaved Parmesan

15 Jul

We recently discovered the delicious herb, Lemon Basil (click here for the technical name and
more info) and could not wait to use it!  We wanted to cook something simple with lots of fresh
ingredients that would highlight the lemon basil flavor and I think this marinated chicken was the
perfect first lemon basil dish!

Here is a guide for making our Lemon Basil Grilled Chicken and Leafy Green Salad with
Garbanzo Beans and Shaved Parmesan.

We use a large amount of olive oil for the marinade, but this will be used to saute the garbanzo beans and to dress the salad.  It is important to get the lemon and basil flavors infused into the oil so be sure to use the full 1/2 cup!

Lemon Basil Chicken
2 boneless, skinless chicken breasts
1/2 cup Olive Oil
Lemon Basil Leaves -at least 5 large leaves
Basil – 2 large leaves
Lemon juice – 1/2 lemon
Lemon zest of 1 lemon
2 Cloves of Garlic – smashed and sliced
Salt, Pepper, Granulated garlic

Trim the chicken if necessary and season both sides with salt, pepper and granulated garlic.

In the bowl that you will marinate the chicken in, add the olive oil,coarsely chopped basil leaves, lemon zest, lemon juice, garlic and saltand pepper.

Place the chicken in the oil and coat it on both sides.  Cover andplace the bowl in the refrigerator for at least 6 hours, flipping thechicken at least once.

When ready to prepare, grill the chicken and begin to prepare the beans and salad.

Leafy Green Salad w/ Garbanzo Beans and Shaved Parmesan Cheese
Olive Oil Marinade (used above)
1 can of Garbanzo beans, rinsed well
Lemon Juice – 1/2 Lemon
Romaine, Green Leaf and/or any kind of lettuce that you like (except iceburg of course)
Red Onion
Shaved Parmesan Cheese
Salt and Pepper

In a sauce pan over medium-high heat, add the olive oil marinade (including the basil and garlic) and bring it to a simmer.  Add the garbanzo beans and coat them with the oil. Reduce the heat to medium and cook until tender and slightly browned.  Taste a bean and salt if necessary.  When done, remove the pan from the heat and top with lemon juice.  Set aside until the salad is done.

Prepare the salad with the lettuce and other vegetables listed above. We add salt and freshly ground pepper to the top of the greens prior to dressing, but you can wait to add salt and pepper if you would like.

When the chicken is done and the beans have cooled, pour the beans and olive oil into the salad bowl and toss.

Taste a piece of lettuce and add salt, pepper and a touch of olive oil if necessary. The salad should not be soaked in dressing but lightly coated providing a fresh lemon-y taste.

Plate the salad and top with shaved Parmesan cheese.  Place the chicken on the plate and serve.

I think if you Eat It… You’ll Like It!

Let us know if you try this dinner and how it turns out!  E-mail us at comments@eatityoullikeit.com


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