Dijon and Thyme Grilled Chicken
Salt-and-Pepper Grilled Okra and Tomato Rice
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 tsp chopped fresh thyme
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Combine oil, mustard, honey, and thyme in a zip-top plastic bag; add chicken. Seal bag, and chill at least 1 hour or up to 24 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken, covered, 5 to 6 minutes per side or until done.
Side Dish Ingredients
- ¾ lb okra
- 1 Tbsp olive oil
- ¾ cup long-grain white rice
- 1 cup grape tomatoes, halved
- 1 tsp chopped fresh thyme
Side Dish Instructions
- Preheat grill to medium-high heat. Soak wooden skewers in water 30 minutes.
- Toss together okra and oil. Thread okra onto double skewers, two skewers side by side. Season okra lightly with salt and pepper.
- Grill, covered, 3 minutes per side or until crisp-tender.
- Meanwhile, cook rice according to package directions in a saucepan, stirring in tomatoes during last 5 minutes of cooking. Stir in thyme, and season with salt and pepper to taste.
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