Grilled Chicken and a Rainbow of Veggies with Lemon & Cilantro

Today was absolutely gorgeous and sunny.  It was however not very warm here in ohio.  So I decided to make a spring dish that is as flavorful as it is colorful.  I have pulled out the juicer we got for our wedding recently and absolutely love using it.  You get more juice and it's a small cheap unit easy to clean up.  The 30 second blanching step is definately worth it for the snap peas.  They become brighter and tastier after the step.  I often find myself prepping for dinner in the evenings or afternoons when I have more free time.  If you have have small children read this as after bedtime and during naptime.  This meal is great because you can prep almost everything ahead of time and it will only take you 10 minutes to prepare dinner later.  And because it's healthy you almost have to treat yourself to a little dessert too!

Recipe Modifications

• Marinated chicken for around 3 hours.  
• Pan fried the chicken instead of grilled.  There is oil in the marinade so you shouldn't need any in the pan
• Used more veggies than called for.  One whole yellow and red pepper.  One large zucchini

Ingredients
Chicken:
3/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon fresh thyme leaves
1 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Salad:
1 cup sugar snap peas, trimmed
1/2 cup red bell pepper strips
1/2 cup yellow bell pepper strips
1/2 cup (1/4-inch-thick) slices zucchini
2 tablespoons chopped fresh cilantro
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 lemon wedges (optional)

Recipe

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life! 

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