Clean Eating Citrus Grilled Chicken with Grilled Eggplant with Herbs and Feta

   The other night Wade and I actually had a few minutes where we were home at the same time and I wasn't exhausted. (Man, summer is busy.) Soooo, I got to make dinner!

   The chicken is a recipe I have done before. It's incredibly simple and incredibly healthy, two things I love in a meal. Youknowwhatimean? Yep. 

   The eggplant was something new I was trying. I get daily recipe emails from ten million different places and this one caught my eye. I am a newer fan of eggplant and boy-oh-boy is it good. So eggplant and Feta? Together? I hopped right on that wagon and gave it a try!

Clean Eating Citrus Grilled Chicken- www.thegraciouspantry.com

Ingredients:

• 1 orange
• 1 lime
• 2 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 2 (6 ounce) boneless, skinless chicken breasts
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper (I omitted this so Mini Chef would eat it)

Directions:

1. Zest orange and lime into a large bowl.
2. Squeeze orange juice into bowl.
3. Add oil, garlic and chicken, tossing to coat.
4. Cover and refrigerate 30 minutes.
5. Prepare grill or grill pan over medium-high heat.
6. Remove chicken from marinade, and sprinkle with salt and pepper.
7. Cook chicken 6 minutes per side or until done.

Nutrition Facts: Calories per serving 142; Fat 1.7g, Carbs 13.5g, Sugars 5g, Protein 25.1; Sodium 191.5g

Now, like I said I had made this before and loved it... So, when I made it this time I thought I could do it from memory because it's pretty simple, right? Wrong. Looking at the recipe now I realize I did it allllll wrong. I forgot to zest my orange and lime and just juiced them. It's still pretty good that way if zest is not your bag, but I definitely recommend doing it the right way. Hopefully next time I won't trust my memory... Womp, womp. 

   Now for the eggplant, this recipe is from Fine Cooking magazine but I did make some alterations to make it easier and tastier in my opinion.

Grilled Eggplant with Herbs & Feta- from Fine Cooking

Ingredients:

1 small clove garlic

Kosher salt

1 small shallot, finely diced

2 Tbsp lemon juice

2 Tbsp olive oil

1/2 tsp ground cumin

1 medium size eggplant, sliced into 1/4 inch thick slices

2 Tbsp fresh minced cilantro

2 Tbsp fresh minced mint

1/4c crumbled reduced fat feta

Directions:

1. Preheat grill and broiler.

2. Add first 6 ingredients to blender or food processor and blend until smooth to make a vinaigrette.

3. Brush slices of eggplant with the vinaigrette. Grill over medium-high heat for 3 minutes per side. 

4. Once eggplant is grilled place In a shallow baking dish, so that the slices overlap slightly. Top with the remaining vinaigrette, fresh minced herbs, and feta. 

5. Broil under high heat until cheese is melted. Serve immediately.

Nutrition Facts: Serves 5; Calories per serving 93; Fat 6.4g; Carbs 7.4g; Sugars 2.1g; Protein 1.9g; Sodium 177.3g

Enjoy friends!