Grilled chicken and cucumber by Eric Scott — Foodie Friday
We have been all out grillin’ on Foodie Fridays recently, and this week is no different.
This week, Henry and I are going to show you how to make a light, healthy and delicious meal that is perfect for a warm summer day!
This is one of my favorite times of the year, when my fresh herb garden is mature enough to start harvesting. Fresh herbs are a great way to infuse flavor in almost any dish, without adding calories.
This week, I’m using a variety of fresh herbs from my garden to encrust a chicken breast for grilling. If you’ve donet a chicken breast on the grill, and it came out dry, you may not have let it rest before serving. Allowing any meat to rest for even 10-minutes after taking it off the grill, will allow the juices to flow back into the meat, leaving it moist and flavorful. Please don’t skip this step.
I’m also grilling a cucumber to go along with the chicken. A grilled cucumber, you ask? YES! Grilling brings out the sweetness of the cucumber and ads a little smoke. Served with a dill infused Greek yogurt, grilled cucumber could become a delicious and healthy staple to any BBQ menu.
Your shopping list is below, then watch the video to see how it’s done.
Please like and share this video so we can continue to grow our culinary community. If you make any of our dishes, I’d love to see photos or video of what you’ve created!
- Fresh rosemary
- Fresh sage
- Fresh thyme
- Fresh parsley
- Fresh chives
- Minced garlic
- ½ lime
- 4-6 chicken breasts
- 3 medium cucumbers
- ½ cup plain Greek yogurt
- Salt and pepper
- Olive oil