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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Clean Eating July/August 2009 - UPDATE: 1/27/11 - Finally got around to making this, grilled the chicken on the George Foreman. Really nice flavors in the gazpacho, but I think I prefer it separate from the chicken, the textural differences threw me off. Ingredients:
1 cucumber, peeled & seeded |
2 slices multigrain bread |
1 cup green grape, halved |
2 garlic cloves, crushed |
1 tablespoon white vinegar |
1 tablespoon lemon juice |
1/2 teaspoon lemon zest |
1 green onion, chopped |
1/2 cup fresh parsley |
1/4 teaspoon kosher salt |
1 tablespoon olive oil |
6 (4 ounce) chicken breasts, trimmed |
cooking spray |
1/2 teaspoon paprika |
Directions:
1. Set oven to broil on high.
2. Coarsley chop the cucumber and remove the crust from the bread. Place all but the last 3 ingredients in a food processor and puree until smooth.
3. Place chicken on cookie sheet misted with cooking spray. Sprinkle paprika evenly over chicken, spray with cooking spray and broil for 7 minutes.
4. Serve chicken topped with 1/3 C gazpacho.
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