Mustard Lemon Chicken Breast
2 Tbsp. mustard
2 Tbsp. balsamic vinegar
3 Tbsp. lemon juice
2 cloves garlic, minced
1 tsp. paprika
4, 6 oz. chicken breasts halves, boneless, skinless
• Mix first 5 ingredients.
• Add chicken breast and let it marinate for at least 1/2 hour in the
refrigerator.
• Preheat the grill.
• Place marinated chicken on grill and close lid. Let cook for 7 – 9 minutes
or until the meat is no longer pink and the juices run clear.
• Remove and serve.
• Yield: Serves 4
Tilapia with Tomatoes
2 tsp. olive oil
2 small onions, diced
2 cloves garlic, minced
2 small tomatoes, chopped
2 Tbsp. fresh basil or 1/2 tsp. dried, chopped
1 Tbsp. fresh parsley, chopped
1 Tbsp. ground pepper
1 Tbsp. lemon juice
1 lb. tilapia (or any white fish fillet)
• Preheat the grill.
• Sauté the onion and garlic in oil for 2 minutes, stirring occasionally.
• Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish
on top, folding thin parts under to even out thickness. Add the lemon
juice and remaining herbs.
• Cover and let cook for 3 – 4 minutes.
• Lift the fish and the vegetables onto a plate.
• Serve with fresh bread or rice.
• Yield: Serves 3 – 4
