Healthy, quick and easy dinner for the family.
I marinated thinly sliced chicken cutlets with: Salt, pepper, garlic, celery salt, oregano, sage, and orange juice. I used approximately a teaspoon or two of each. The juice should be enough to cover the chicken in a shallow dish.
The chicken only needs a few hours of marinating. The chicken cutlets were grilled to perfection on my trusty Weber grill. More about my grill collection to follow soon.
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This side dish is my new "house" vegetable dish. (I am sure my vegetarian friend Michelle will approve). I steamed brussel spouts just until they started to soften enough to slice them into thin rings. I them steamed sliced carrots, red pepper, and onion. I tossed all of the veggies into a mixing bowl adding thinly sliced onions and mushrooms. The veggies were then seasoned with salt, pepper, garlic, sage, tarragon, and small amounts of balsamic vinegar and extra virgin olive oil. Everything was placed in a shallow baking dish and baked at 400 degrees for approximately twenty minutes.
A simple and delicious Sunday family dinner!
