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this weeks recipes
Featured Recipe: Grilled Chicken and Asparagus
PREP AND COOK TIME 35 minutes
MAKES 4 servings
Ingredients:
- 4 O Organics™ Boneless & Skinless Chicken Breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry
- 2 red onions (1 lb. total), peeled and sliced crosswise 1/2-in. thick
- 2 lbs. asparagus (at least 1/2 in. wide), tough ends snapped off
- 3 tbsp. O Organics™ Extra Virgin Olive Oil
- 2 tbsp. minced O Organics™ Tarragon leaves
- Safeway Salt and freshly ground black pepper
- 3/4 cup (4 1/2 oz.) crumbled blue cheese
Preparation Instructions:
1. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit Safeway.com for complete instructions).
2. While grill heats, arrange chicken, onions, and asparagus in 2 large, shallow pans. Brush all over with oil and sprinkle all over with tarragon, then salt and pepper to taste.
3. Lay onions on cooking grate; cover gas grill. Cook until browned, about 5 minutes. Turn onions over with a wide spatula, then add chicken to grill. Brown chicken on underside, 3 to 5 minutes. Turn onions and chicken over, then add asparagus. Cook, turning foods often with spatula and tongs, until chicken is no longer pink in thickest part (cut to test) and vegetables are tender-crisp, 5 to 10 minutes more. As ingredients are done, lift to a platter.
4. Arrange chicken, onions, and asparagus on platter. Sprinkle blue cheese on top.
PER SERVING 494 CAL., 42% (207 CAL.) FROM FAT; 58 G PROTEIN; 23 G FAT (8.2 G SAT.); 17 G CARBO (3.4 G FIBER); 583 MG SODIUM; 134 MG CHOL.
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MAKES 4 servings
Ingredients:
- 4 O Organics™ Boneless & Skinless Chicken Breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry
- 2 red onions (1 lb. total), peeled and sliced crosswise 1/2-in. thick
- 2 lbs. asparagus (at least 1/2 in. wide), tough ends snapped off
- 3 tbsp. O Organics™ Extra Virgin Olive Oil
- 2 tbsp. minced O Organics™ Tarragon leaves
- Safeway Salt and freshly ground black pepper
- 3/4 cup (4 1/2 oz.) crumbled blue cheese
Preparation Instructions:
1. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit Safeway.com for complete instructions).
2. While grill heats, arrange chicken, onions, and asparagus in 2 large, shallow pans. Brush all over with oil and sprinkle all over with tarragon, then salt and pepper to taste.
3. Lay onions on cooking grate; cover gas grill. Cook until browned, about 5 minutes. Turn onions over with a wide spatula, then add chicken to grill. Brown chicken on underside, 3 to 5 minutes. Turn onions and chicken over, then add asparagus. Cook, turning foods often with spatula and tongs, until chicken is no longer pink in thickest part (cut to test) and vegetables are tender-crisp, 5 to 10 minutes more. As ingredients are done, lift to a platter.
4. Arrange chicken, onions, and asparagus on platter. Sprinkle blue cheese on top.
PER SERVING 494 CAL., 42% (207 CAL.) FROM FAT; 58 G PROTEIN; 23 G FAT (8.2 G SAT.); 17 G CARBO (3.4 G FIBER); 583 MG SODIUM; 134 MG CHOL.
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Leftover Recipe: Chicken & Grilled Onion Salad
PREP AND COOK TIME 10 minutes
MAKES 2 to 3 servings
Ingredients:
- 4 tablespoons O Organics Extra Virgin Olive Oil
- 1 tablespoon O Organics Balsamic Vinegar
- 2 teaspoons finely chopped fresh O Organics tarragon
- 2 cups lightly packed O Organics Baby Greens
- 4 to 8 leftover grilled asparagus spears, cut into 1-inch pieces
- 1 to 2 leftover grilled red onion slices, cut into 1-inch pieces
- 2 tablespoons Deli Counter Bleu Cheese crumbles
- 1 to 2 grilled chicken breasts, cut into bite-size cubes
Preparation Instructions:
1. To make dressing, in a small jar or bowl, mix olive oil, vinegar and tarragon. Season with salt and pepper to taste.
2. In a medium bowl, mix greens, asparagus, red onions, bleu cheese and chicken.
3. Pour dressing over salad and toss well.
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MAKES 2 to 3 servings
Ingredients:
- 4 tablespoons O Organics Extra Virgin Olive Oil
- 1 tablespoon O Organics Balsamic Vinegar
- 2 teaspoons finely chopped fresh O Organics tarragon
- 2 cups lightly packed O Organics Baby Greens
- 4 to 8 leftover grilled asparagus spears, cut into 1-inch pieces
- 1 to 2 leftover grilled red onion slices, cut into 1-inch pieces
- 2 tablespoons Deli Counter Bleu Cheese crumbles
- 1 to 2 grilled chicken breasts, cut into bite-size cubes
Preparation Instructions:
1. To make dressing, in a small jar or bowl, mix olive oil, vinegar and tarragon. Season with salt and pepper to taste.
2. In a medium bowl, mix greens, asparagus, red onions, bleu cheese and chicken.
3. Pour dressing over salad and toss well.
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