Recipes
Archive »Salads & Sweets to Start the Summer
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Jellied Orange SlicesServe cold, jellied orange slices on a plate with regular ones, and watch people do a double-take! |
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Corn and Cherry Tomato SaladCorn, cherry tomatoes, and basil tossed with a fresh lemon vinaigrette make for a super simple — and simply delicious — summer salad. |
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Salted Caramel BarsFeast both your eyes and taste buds on these delectable, bite-size caramel wonders. |
Archive »Editors' Picks
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Steel-Cut Oats with Crème Fraîche, Raisins, & PistachiosMix up mealtime with a new oatmeal recipe your family will love. Yum! |
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Sticky Orange DrumsticksGet cooking with this all-star, easy-to-follow drumstick recipe! |
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Grilled Lemon Chicken and Vegetable Sandwich |
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| Ingredients: | 1 tablespoon olive oil 2 tablespoons lemon juice 2 tablespoons chopped fresh oregano 1 tablespoon snipped fresh chives Salt and pepper to taste 4 boneless/skinless chicken breasts 1 medium zucchini, thinly sliced horizontally 1 Portobello mushroom, sliced 1/2 red bell pepper, halved 1/2 red onion, halved 2 tablespoons olive oil 4 whole wheat hamburger buns |
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| Directions: | In a shallow bowl, stir together olive oil, lemon juice, oregano, chives, and salt and pepper to taste. Add chicken breasts and turn to coat. Marinate in the refrigerator for 30 minutes, or up to 8 hours. Brush the zucchini, mushroom, bell pepper, and red onion with olive oil. Grill over medium heat for 3 to 5 minutes on each side, until browned. Cut vegetables into smaller pieces for topping the sandwiches. Grill marinated chicken breasts over medium heat for 4 to 5 minutes on each side, until cooked through. Top with grilled vegetables and serve on hamburger buns. |
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| Source URL: | Grain Foods Foundation |
