Grilled chicken is so easy and versatile! That’s why I always grill a double-batch and save the extras for other meals I’ve planned for the week. From salads and sandwiches to pastas and rice dishes, grilled chicken makes it easy to whip-up a healthy meal.
Here are just a few ideas on how you can use grilled chicken to create quick, nutritious meals:
• Veggie Zoodle Stirfry w/Leftover Grilled Chicken
• Grilled Chicken Salad
What are you’re favorite ways to use leftover grilled chicken?
Another favorite, is Grilled Balsamic Chicken – it’s especially delicious with fettuccine alfredo and can also be used to turn your favorite summer salad into a satisfying light supper.
And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!
Ingredients
- 1 pound organic boneless, skinless chicken breasts, fat trimmed
- 2 tbsp olive oil
- 1/4 tsp each of dried thyme, dried rosemary and garlic powder
- 1/2 tsp Celtic sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Cut each chicken breast in half lengthwise, to form two thinly-sliced breasts. or cut breasts into strips (chicken tenders).
- In a medium bowl, whisk together olive oil and seasonings. Add chicken and use a fork to turn chicken over a few times to thoroughly coat with marinade.
- Tightly cover bowl. Place in frig and allow to marinate at least one hour or overnight.
- When ready to cook, preheat grill to medium high heat and grill 2-3 minutes per side, until cooked through.
Notes
Whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!