Grilled Pesto Chicken & Heirloom Tomato Salad


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Metabolic Medical Center Recipes

If you like pesto chicken, you will love this recipe. This may seem like a lot of pesto to make for just four chicken breasts, but you are making three separate pesto stations: marinating, stuffing, and saucing each breast. This method is well worth it and the leftovers are even better.

Serves 6-8  Cook Time 45 minutes

Ingredients:
4 C fresh basil leaves
1/2 C extra virgin olive oil
5 garlic cloves, peeled
1 1/2 Tbsp fresh lemon juice
1 oz Parmesan cheese, grated
4 bone-in split chicken breasts, trimmed of fat and skin
1 1/2 lb heirloom tomatoes, cut into 1 inch wedges
1/2 small red onion, sliced very thin
2 C arugala
1 Tbsp balsamic vinegar
salt and pepper

Directions:

  1. In a food processor, combine basil, 1/2 Cup oil, garlic, lemon juice, and 3/4 teaspoon of salt and process until smooth. Remove 1/4 Cup of pesto and reserve for marinating the chicken. Add the Parmesan cheese to the pesto in the processor and pulse until incorporated. Remove another 1/4 Cup from the processor and reserve this for stuffing the chicken. Reserve the remaining pesto for saucing the chicken.
  2. Starting on the thick side of the breast, closest to the bone, cut a horizontal pocket in each breast, stopping 1/2 inch from the edge so the halves remain together. Place 1 Tablespoon of Parmesan pesto reserved for stuffing into each pocket of each breast.
  3. Evenly space kitchen twine beneath each breast and tie to secure each pocket closed. Place the stuffed breasts in a bowl and rub the pesto reserved for marinating all over the chicken, cover and marinate for 1 hour.
  4. Heat the grill to 350 degrees. Oil the cooking grates, and place the chickens on the freshly oiled grates. Cover and cook until the chicken registers 160 degrees (25-30 minutes). Flip the chickens and cook until they register 160 degrees (5-10 minutes).
  5. To serve, remove the twine and carve the chicken from the bone. Toss the argugala into the tomato salad and enjoy.

Metabolic Medical Center Recipes

Tomato Salad
Combine the tomatoes, onions, vinegar, salt and pepper in a bowl and let it sit until ready to eat. Only add the arugala just before serving.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Grilled Herb Chicken Breast & Zucchini Salad


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Serves 4 Cook Time 7-10

Ingredients:
1/2 C extra virgin olive oil
2 Tbsp fresh parsley, chopped
1 1/2 Tbsp fresh dill, chopped
3 garlic cloves, minced
1 1/2 tsp grated lemon zest
1 Tbsp fresh lemon juice
1/4 tsp red pepper flakes
8 (1 1/2 lbs) thin-cut boneless, skinless chicken cutlets
Metabolic Medical Center Recipes

Zucchini Salad

4 (1 1/2 lbs) zucchini sliced lengthwise into thin ribbons
1/2 C fresh mint, shredded
1/2 C (4oz.) fat-free feta cheese
salt & pepper

Directions:

Zucchini Salad: Wash and dry zucchini. Using a mandolin set to it’s thinnest setting, carefully shave the zucchini into thin, long ribbons. If you do not have a mandolin, use a vegetable peeler. Make them as thin as possible.

For the Chicken:

  1. Combine 1/4 C oil, parsley, dill, 2 garlic cloves, 1 tsp lemon zest, red pepper flakes, 1/4 tsp salt, and 1/4 tsp pepper in a medium bowl. Add the chicken and turn to coat. (You can also marinate this in the fridge for a couple of hours if you have time.)
  2. Whisk the remaining oil, garlic, lemon zest, juice, salt and pepper in a small bowl and toss the zucchini gently by hand in the bowl.
  3. Grill the chicken over direct heat until lightly charred and the chicken registers 160 degree (about 2-3 minutes per side).
  4. On each plate, serve the zucchini salad topped with 1oz. of cheese and one chicken cutlet.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Strawberry Chicken Salad


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This salad is for patients on the Nutriplus or Maintenance Program. This recipe supports patients that have lost their weight and are at or close to their goal weight. This recipe is not recommended for patients on the Modified Profast Program.

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Serves 4 Cook Time 10 minutes

Ingredients:
6 oz fully cooked grilled chicken breast strips (Tyson)
1 Cup cucumber, peeled, diced, and seeded
1 Cup fresh strawberries, hulled and halved
2 tsp fresh mint, chopped
1/4 Cup low-sodium chicken broth
1 Tbsp rice wine vinegar
1 tsp Dijon mustard
1 pinch salt
1 pinch pepper
4 Cups fresh baby spinach

Directions:

  1. In a large bowl, combine chicken, cucumber, strawberries and mint. Set aside.
  2. In a small bowl, whisk together broth, vinegar and mustard. Season to taste with salt and ground black pepper. Add mixture to chicken mixture and toss to combine.
  3. Arrange spinach leaves on a serving platter or individual plates and top with chicken mixture.

Recommended for patients on the Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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