COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

quick & healthy grilled dinner

July 31, 2019

I'm all about saving time during the busy work week... purchasing pre-made items at the store can be a huge help! this past Monday we did a grilled dinner consisting of marinated chicken thighs, garlicky asparagus, herbed couscous and a cucumber salad. it was light, healthy, super easy to make, and, most importantly, delicious! 

quick & healthy grilled dinner

yields: 2 servings       prep time: 10 minutes       cook time: 15 minutes

 

INGREDIENTS

½ lb. boneless, skinless chicken thighs

1 package McCormick Grill Mates Garlic and Herb Marinade 

1 box Near East Roasted Garlic & Olive Oil Pearled Couscous Mix

½ lb. asparagus

2 Tbsp. butter

1 tsp. minced garlic

½ English cucumber, peeled and thinly sliced

¼ cup red onion, thinly sliced

2-4 Tbsp. Italian dressing

kosher salt & freshly cracked black pepper

 

DIRECTIONS

chicken thighs

  • Pat the chicken thighs dry and place them in a gallon size baggie along with the marinade package.

  • Refrigerate for up to 24 hours; you can do this overnight or for as much time that you have before dinner.

    • even 30 minutes to an hour will add a ton of flavor!

  • Grill the chicken thighs over medium heat for 5 minutes on each side, or until the internal temp reaches 165°.

  • Cover with tin foil and let rest for 10 minutes before servings.

 

garlicky asparagus

  • Lay the asparagus onto a large piece of tin foil. Top with 2 T butter, 1 t minced garlic, salt and pepper.

  • Envelope the foil around the asparagus making a pouch.

  • Grill the asparagus for 15 minutes over medium heat, flipping over halfway through.

    • You can grill the asparagus at the same time as the chicken!

 

herbed couscous

  • Make the couscous on the stovetop according to the directions on the packet.

  • It takes about 15 minutes and can be made while you are grilling the chicken and asparagus!

 

cucumber salad

  • Using a knife or a mandolin, thinly slice both your cucumber and red onion.

  • Place both in a small bowl along with the Italian dressing and toss until fully coated.

  • Season with salt and pepper and let sit in the fridge until ready to eat!

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