Lemon Parsely Chicken

You may not like green eggs and ham, but fortunately I don’t think green chicken comes from green eggs. I also can’t be sure which came first, the green chicken or the green egg.

I can tell you that green chicken occurs when trying to throw together a quick weeknight meal. For easy grilling, I find that you can’t go wrong with some citrus juice and zest, a touch of olive oil, garlic, and a fresh herb. This week, it was all about lemon and parsley. I wanted something that I could serve with tahini-yogurt sauce again, since I now have this huge tub of tahini from making the lamb skewers. That sauce is just so good, and I knew it would be delicious drizzled over lemon-parsley grilled chicken.

I’ve made similar marinades plenty of times by hand-chopping and whisking, but this evening I decided to make my blender do the work. After all, it was sitting there doing nothing. So I threw the juice, zest, garlic, oil, parsley, salt & pepper in there and let it do it’s thing. Before I knew it, I had a smooth green sauce instead of a yellow one flecked with bits of parsley. I didn’t really care – I figured it would all taste the same anyway.

The result was great – the chicken had a bright and intense flavor from the tangy lemon and fresh, crisp parsley. And, it was very green. I served this over a quick quinoa salad and drizzled with the tahini sauce.

Lemon-Parsley Chicken with Tahini Yogurt Sauce

Chicken & Marinade
9 oz boneless, skinless chicken breast
juice & zest from one lemon
2 tsp olive oil
salt & pepper
1 clove of garlic, minced
handful of fresh parsley

Tahini-Yogurt Sauce
2 tbsp plain nonfat Greek yogurt
1 tbsp tahini
1 clove of garlic
1 tbsp lemon juice
water, as necessary

Cut the chicken into bite-size chunks. Combine marinade ingredients in a blender and process until smooth. Pour over the chicken, toss to combine, and let sit for at least 20 minutes.

Heat grill over low heat and either brush grates with oil or spray with a nonstick grilling spray. Skewer the chicken chunks and cook for about 10-15 minutes until, turning halfway through, until no longer pink inside.

Meanwhile, blend together sauce ingredients, adding a bit of water to thin it out if necessary.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 246.2
Total Fat: 10.2 g
Cholesterol: 74.0 mg
Sodium: 99.1 mg
Total Carbs: 6.0 g
Dietary Fiber: 1.0 g
Protein: 32.6 g

Quinoa Salad with Cucumbers and Tomatoes
1 medium tomato, seeded and diced
1 medium cucumber, peeled, seeded and chopped
1 tbsp red wine vinegar
2 tsp olive oil
1/2 tsp dried oregano
salt & freshly ground pepper
1/2 cup quinoa

Combine quinoa with 1 cup of water in a medium saucepan. Heat to boiling, then reduce heat, cover, and simmer 10-15 minutes or until water is absorbed. Set aside to cool.

Combine remaining ingredients. When quinoa is cooled, toss in with tomato-cucumber mixture. Chill the salad until ready to serve.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 229.8
Total Fat: 7.4 g
Cholesterol: 0.0 mg
Sodium: 20.0 mg
Total Carbs: 34.0 g
Dietary Fiber: 7.9 g
Protein: 7.1 g

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4 Responses to “Lemon Parsely Chicken”

  1. 1

    Kerstin — May 3, 2009 @ 5:43 pm Reply

    What a healthy and flavorful meal! I love the quinoa salad – yum!

  2. 2

    Shauna — May 3, 2009 @ 6:45 pm Reply

    Like most people, I am always looking for new ways to spruce up chicken while still keeping it waistline friendly. This would make for a great weeknight meal. I just may add it to my menu for the week.

  3. 3

    Vanessa — August 23, 2009 @ 4:20 am Reply

    Making this dish tomorrow! Thanks! doclover :)

  4. 4

    Shauna — April 5, 2011 @ 1:19 am Reply

    Like most people, I am always looking for new ways to spruce up chicken while still keeping it waistline friendly. This would make for a great weeknight meal. I just may add it to my menu for the week.

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