Last night’s dinner – baked chicken with salsa, grilled zucchini & bean salad and cheesy baked tomato.
I make baked/grilled chicken once or twice a week because my husband loves chicken (he doesn’t want me to cook rice sebab takut bertambah gemuk). What I love most about baked chicken is that you can prepare them in advance. Mix the marinades (oil, acidic ingredients, some herbs and spices) and marinate the chicken in the fridge for a few hours or even a day. Then when you’re ready to cook, just pop them in the oven!
This savory marinade recipe is adapted from Kalyn’s Kitchen and it’s one of my favorite marinades for chicken.
6 chicken breasts
1/2 cup olive oil
1/4 cup white vinegar
3 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 tsp salt
1 tsp black pepper
1 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp sweet paprika
1 tsp dried thyme
Mix all the ingredients together. Pour over the chicken, cover and marinate them in the fridge for at least 5 hours. To bake, preheat oven at 200ºC. Bake the chicken for 20 minutes.
I usually serve baked chicken with steamed broccoli and roasted potatoes. But the other day, I saw this grilled zucchini and bean salad on Mexican Made Easy (I love watching Food Network shows) and decided to give it a try. So easy to make! Oh, and I also poured some salsa on the chicken for that extra Mexican twist. It was absolutely delicious.
2 zucchini, cut lengthwise
2 tbsp lime juice
2 tbsp white vinegar
1/4 cup olive oil
2 red onions, chopped
2 cloves garlic, chopped
1/4 cup fresh cilantro, chopped
1 cili padi, chopped
1 can red kidney beans, rinsed and drained
Salt & black pepper
In a medium bowl, whisk lime juice, vinegar and oil until slightly thickened. Add the red onion, garlic, cilantro, cili padi, salt and pepper. Mix well. Add the beans. Toss gently.
Heat grill pan to medium high. Brush zucchini slices with olive oil. Sprinkle with salt and black pepper. Grill the zucchini oil side down and brush the other side of zucchini with olive oil, sprinkle with salt and pepper. Cook for about 4 minutes until you get the grill marks. Turn them over and cook for another 4 minutes.
When the grilled zucchini have cooled down slightly, cut them crosswise into 1-inch pieces. Add them in the bean dressing and toss gently. Serve.
This salad is light and refreshing and goes well with the chicken. If you’re a fan of zucchini, this is a must try recipe!