The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Then there’s the Sherry Vinaigrette. Just the right balance of vinegar to honey to aromatic shallot and garlic.

I recently had the opportunity to prepare a Tailgate Luncheon for a very special Birthday Party!

When I sat down with my neighbor to plan the menu we got stuck on what type of salad to include.

Should we do a pasta salad like Italian Tortellini – decided on Three Cheese Mac ‘n’ Cheese instead.

Perhaps a great big Greek Salad with grilled chicken – we’ve already agreed on Mardi Gras Chicken Wings.

We went through this exercise for a few minutes before I posed this question….. What is your favorite salad? With a smile on her face she said there’s a salad at From The Earth that I love.

Bingo! We shall recreate that salad. Because with all that fun (and indulgent) Game Day food, it’s nice to have a great big salad!

I made multiple FTE visits, each time ordering THE salad. I quickly became a fan too!

I’m just now noticing I should have halved my cherry tomatoes ;-)

This salad makes a wonderful lunch or light meal. AND you can easily make a big batch to serve at your next family gathering or potluck!

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share in the comments below :)

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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From The Earth Salad with Sherry Vinaigrette

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

• 2 garlic cloves
• 1 shallot
• 1/4 cup sherry vinegar or substitute white balsamic
• 2 Tablespoons honey or more to taste
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• salt & pepper to taste

From The Earth Salad

• 1 pint Cherry Tomatoes blistered
• 1 Tablespoon olive oil
• 10 ounces Mixed Greens
• 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
• 1 English Cucumbers sliced
• 1 Avocado sliced
• 1/4 cup Red Onion thinly sliced
• 4 ounces Crumbled Feta Cheese

Instructions

Sherry Vinaigrette

• In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

• Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
• Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!

The post From The Earth Salad with Sherry Vinaigrette appeared first on Lemony Thyme.

The original viral recipe from @liemessa got over a million views on TikTok! And I’m pretty certain every other food blogger has since posted some version of this feta dish.

And for good reason. It’s absolutely delicious!!!

So as my 21 year-old bonus son goes off to his senior year of college, I was presented with a challenge or a theme if you will (by he and a buddy – who are both quite capable in the kitchen).

Start a recipe series called College Cooking and give us a new recipe each week that we can prepare in our off-campus housing kitchens!

Be sure the ingredients are readily available (and affordable) but help us break free from blue box mac ‘n cheese, frozen pizzas, and fast-food meals.

It’s fairly well documented here on the pages of Lemony Thyme that I love a good theme!

Challenge accepted!

Weekly College Cooking Series

• Recipes using readily available affordable ingredients.
• The recipes will include substitutions for items that may be hard to locate or intimidating.
• Will include how-to techniques for new cooks.
• We’ll stick to basic kitchen equipment, down the road a slow cooker will definitely be involved especially as we head into winter. Click this link to view my top “Essentials, Tips & Ingredients Lists.”
• Each recipe will be full of elevated flavor! Here we go!

I love this challenge already!

Easy Baked Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We’ll add broccoli and chicken and toss it all with cooked pasta at the end!

Check out my 30-second Recipe Video HERE!

Equipment Required

• Cutting board and sharp knife
• 9″ x 13″ Baking Dish
• Oven
• Pasta Pot & Strainer
• Spoon for stirring and serving

Recipe Note: yes, you can substitute a different size baking dish. The key is to find something similar to the same square inches. The dish below is 10″x12″ for example. Square, oval or round works for this recipe.

Ingredients Required for 4 servings

• 2 pints cherry tomatoes
• a head of fresh broccoli
• 1 1/2 lbs. boneless skinless chicken breasts
• 1 8-ounce block feta cheese (packed in water or brine is best)
• 1/2 cup extra virgin olive oil
• 1 pound dried pasta (I used Cavatappi)
• salt & black pepper
• 3 cloves garlic
• 1 handful fresh basil leaves (about 3 Tablespoons chopped)

Preparation

• Preheat oven to 400 degrees F.
• Rinse cherry tomatoes and place in baking dish.
• Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish.
• Cut chicken into 1″-1~1/2″ cubes. Add to baking dish and mix with tomatoes and broccoli.
• Add block of feta cheese to center.
• Drizzle with olive oil
• Sprinkle with salt & black pepper
• Bake for 35 minutes

While feta mixture is baking…

• Prepare pasta according to package instructions. You can use any dried pasta in this recipe: cavatappi, elbow macaroni, penne, spaghetti.
• Chop garlic and fresh basil (see Recipe Note below)
• Call mom or dad :)

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

For how to break down a head of garlic or chop fresh basil, see our quick How-To Videos linked in Instagram Story Highlights under College Cooking.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

Preparation Continued

• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil.
• There will be liquid in the baking dish which will mix with the soft feta to create a delicious sauce.
• Stir well.

• Stir in your drained cooked pasta and serve!

Baked Feta & Tomato Pasta with Chicken & Broccoli is meant to be a complete meal, but a side salad with Greek Red Wine & Feta Vinaigrette would go nicely with this dish!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking.

All my best,
xo Libby

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Easy Feta & Tomato Pasta with Chicken & Broccoli

This recipe is going to take the key components of the original feta and cherry tomatoes version and turn it into a satisfying easy meal. We'll add broccoli and chicken and toss it all with cooked pasta at the end!

Course Entree

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 pints cherry tomatoes
• 1 head broccoli cut into florets
• 1 1/2 pounds boneless skinless chicken breasts cut into 1" – 1~1/2" cubes
• 1 8 ounce block of feta cheese preferably packed in water or brine
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound dried pasta of choice I used cavatappi
• 3 cloves garlic minced
• 1 handful fresh basil chopped

Instructions

• Preheat oven to 400 degrees F. Rinse cherry tomatoes and place in 9"x13" baking dish. Cut broccoli into florets (bite-sized pieces), discarding tough stems. Add to baking dish. Cut chicken into 1"-1~1/2" cubes. Add to baking dish and mix with tomatoes and broccoli. Add block of feta cheese to center. Drizzle with olive oil and sprinkle with salt & black pepper. Bake for 35 minutes.
• While the feta mixture bakes, prepare pasta according to package instructions. Chop garlic and fresh basil (see Recipe Note below).
• When the feta mixture comes out of the oven, sprinkle with minced garlic and chopped basil. There will be liquid in the baking dish which will mix with the feta to create a delicious sauce. Stir well and serve.

Notes

Recipe adapted from Liemessa.

Recipe Note: while fresh garlic and basil will elevate the flavors in this dish, you can substitute jarred minced garlic and dried basil.

• 1 clove of fresh garlic minced = 1/2 teaspoon of jarred minced garlic
• 1 Tablespoon fresh chopped basil = 1 teaspoon dried basil

 

The post Easy Baked Feta & Tomato Pasta with Chicken & Broccoli appeared first on Lemony Thyme.

If you need a go-to summer time pasta salad that everyone will love….

Look no further. This is the one!

Italian Tortellini Pasta Salad has been the one dish I know I can put together quickly. It transports easily, please everyone and I always wish I had made a double batch!

There’s something so addicting about the submarine dressing. It’s tangy and herby. The traditional Italian flavors keep them coming back for more.

I start with a batch of homemade Submarine Dressing. This go-to dressing is packed with oil, vinegar and herbs. It delivers that classic Italian sub flavor to this pasta salad.

If time permits, I marinate the mozzarella pearls (you could easily cube up fresh mozzarella for this) for a couple hours to boost them with herby flavor too.

For this Father’s Day weekend, if you’re looking for a hearty pasta salad that dads and kids alike will love, give this one a try!

What’s in your go-to pasta salad? I’d love for you to comment below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Italian Tortellini Salad

If you need a go-to summer time pasta salad that everyone will love….look no further. This Italian Tortellini Salad is bursting with fun flavors like fresh basil, mozzarella cheese, and pepperoni.

Course Pasta, Side Dish

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinate Mozzarella (optional) 2 hours hours

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 20 ounce package fresh cheese tortellini can sub frozen
• 1 8 ounce package mozzarella pearls or cubed fresh mozzarella
• 6 ounces sliced pepperoni cut into bite-sized pieces
• 1 6 ounce can small pitted black ripe olives
• 10 ounces cherry tomatoes halved
• 1/2 cup fresh basil leaves torn
• 1 recipe submarine dressing recipe link in post

Instructions

• Prepare tortellini according to package instructions. Allow to cool before preparing salad. Prepare Submarine Dressing (recipe link in post). Place mozzarella in a jar and cover with dressing, allow to marinate for 1-2 hours (optional). Toss cooled tortellini with remaining ingredients. Chill or serve at room temperature.

This Italian Pasta Salad is equally delicious made with bowtie (or your favorite) pasta!!

The post Italian Tortellini Pasta Salad My Go-To Family Favorite appeared first on Lemony Thyme.

Do you grow your own herbs? Cooking is such a joy when you can walk to your back patio or apartment balcony or front porch or massive envy-of-the-neighborhood raised bed garden and pluck fresh tender herb leaves and stems from plants that you’ve nurtured yourself. Fresh herbs will change your cooking life! I promise!!

Basil is a relatively easy plant to grow. It needs two three things to thrive. Dirt, water, and sun. If you can give it a bed of good dirt, promise to water it pretty much daily and put it in a sunny spot – you’re almost guaranteed to have a happy basil plant. One that will continue to produce all summer long if you harvest regularly. Here’s a handy reference guide I wrote in an article about Growing, Harvesting, Using, Storing, Freezing and Drying Fresh Herbs.

This Basil & Herb Vinaigrette is everything! Truly the epitome of fresh, bright, flavor!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Italian Tossed Green Salad {with Basil & Herb Vinaigrette}

There's something so delicious about a fresh crisp Italian Tossed Green Salad. A few simple ingredients tossed with a nice herby vinaigrette is the perfect start to an Italian themed dinner.

Course Salad

Prep Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 3 hearts of romaine chopped into bite-sized pieces
• 1 cucumber sliced or diced
• 1 pint cherry tomatoes
• 1 can ripe black olives
• 1/2 cup ricotta salata cheese (or feta) crumbled
• 1 bag favorite croutons

For the Vinaigrette

• 2 cups fresh basil leaves only
• 1/3 cup fresh oregano and/or parsley and/or cilantro leaves only
• 1/2 cup extra virgin olive oil
• 1 shallot rough chopped
• 2 garlic cloves
• 2 Tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Instructions

For the Salad

• Combine ingredients in a large salad bowl. Serve with Basil & Herb Vinaigrette.

For the Vinaigrette

• Combine ingredients in a food processor and blend until smooth. Store in an air tight container in refrigerator for up to a week.

The post Italian Tossed Green Salad {with Basil & Herb Vinaigrette} appeared first on Lemony Thyme.

I adore the creamy texture of butter beans and how nicely they pair with fresh bright flavors.

It’s the perfect side dish or healthy vegetarian meal.

Fresh herbs are a wonderful way to elevate a recipe. For this Butter Bean Salad I chose lemony thyme, dill, and parsley.

We have been on a vinaigrette kick.

They are SO easy to make and taste far better than any store bought variety.

This Lemony Thyme Vinaigrette is of course loaded with fresh herbs, fresh squeezed lemon juice, some lovely aromatics and good quality EVOO.

While we’re enjoying this salad smack in the middle of winter, it’s bright flavors remind me of summer.

I can see Butter Bean Salad becoming our go-to side dish for summer BBQ’s and picnics since it’s delicious served chilled or room temperature.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Butter Bean Salad {with Lemony Thyme Vinaigrette}

This Butter Bean Salad is loaded with veggies then dressed in Lemony Thyme Vinaigrette. It's the perfect side dish or healthy vegetarian meal.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 1 15 ounce can Butter Beans rinsed and drained well
• 1 avocado diced
• 1 cup cherry tomatoes halved
• 1 cup English cucumber sliced
• 1/4 cup red onion thinly sliced
• 2-3 Tablespoons fresh herbs (lemony thyme, parsley, dill) chopped

For the Vinaigrette

• 1/2 cup fresh herbs (lemony thyme and parsley)
• 1 small shallot rough chopped
• 2 small cloves garlic peeled
• 2 Tablespoons champagne vinegar
• 2 Tablespoons fresh squeezed lemon juice
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 pinch red pepper flakes

Instructions

For the Salad

• In a medium bowl, combine all ingredients. Then toss with Vinaigrette.

For the Vinaigrette

• Combine all ingredients in the bowl of a small food processor or blender and puree.

The post Butter Bean Salad {with Lemony Thyme Vinaigrette} appeared first on Lemony Thyme.

Southwest Salmon Salad Therapy. Right here.

There are those days, moments, situations when you just need to take your mind somewhere else. For me that typically means I’ll wind up in the kitchen. Slicing, fine dicing, fresh bright flavors and lots of beautiful bowls.

Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it’s core is very simple.

Start with a nice big piece of salmon, seasoned with your favorite southwest spices. For me that looks like chili powder, cumin, ground oregano, touch of cayenne, salt & pepper.

Now make a mental list (or written list – total list-maker here) of all your favorite southwest ingredients. Black beans, fire roasted corn & poblano peppers, oven roasted sweet potato, tomatoes, scallions, cilantro, red onion, avocado, cilantro chili lime rice and vinaigrette all on a bed of crisp lettuce. The beauty of this salad is you make it your own with your favorite flavors and ingredients.

I love serving Southwest Salmon Salad family-style on a great big platter, to enjoy with friends and family.

Sidenote: I am a huge ‘thrifter’ aka Goodwill, consignment, thrift store junky. We scored this platter during last weekend’s road trip for $6.00.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Southwest Salmon Salad

Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it's core is very simple.

Course Main Course, Salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

For the Salmon & Sweet Potato

• 1 lb. fresh salmon skin on
• 1 sweet potato 1/2" cubed
• 2 Tbl. olive oil
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. black pepper
• 1/2 tsp. ground oregano

For the Cilantro Rice

• 1 cup basmati rice rinsed well
• 2 cups water
• 1/4 cup Cilantro Chili Lime Vinaigrette see recipe below

For the Cilantro Chili Lime Vinaigrette

• 2 cups cilantro leaves
• 1/2 cup olive oil
• 2 Tbl. fresh lime juice
• 1 shallot rough chopped
• 1-2 garlic cloves peeled
• 1/2 tsp. Tajin chili lime seasoning or chili powder
• 1/2 tsp. salt

For the Fire Roasted Corn & Poblano Pepper

• 2 corn on the cob
• 1 poblano pepper

For the Salad

• 1 head green leaf lettuce rough chopped
• 1 cup cherry tomatoes halved
• 1 can black beans rinsed and drained
• 1 avocado sliced
• 3 scallions thinly sliced
• 1/4 cup red onion finely diced
• 1/4 cup fresh cilantro leaves

Instructions

For the Salmon & Sweet Potato

• Preheat oven to 400 degrees F. Place salmon (skin side down) and cubed sweet potato on a parchment or foil lined baking sheet. Drizzle with olive oil and sprinkle with seasonings. Bake for 15 minutes.

For the Cilantro Rice

• Meanwhile, bring 2 cups water to boil. Rinse rice for 2-3 minutes until water runs clear. Stir in rice, cover and reduce heat to low. Cook for 15 minutes. Remove from heat, fluff with fork. Stir in 1/4 cup of Cilantro Chili Lime Vinaigrette.

Cilantro Chili Lime Vinaigrette

• Combine all ingredients in a food processor or high-powered blender.

For the Fire Roasted Corn & Poblano Pepper

• Fire roast poblano pepper (gas stove or broiler) until skin is blackened on all sides. Place in bowl and cover with plastic wrap for 5 minutes. Rinse under cold water removing charred skin, stem and seeds. Fine dice. Roast corn on the cob over open flame (gas stove) or under broiler, until slightly charred. Cut kernels from cobs.

To assemble the Salad

• Spread chopped lettuce on a large platter, top with cooked salmon and remaining prepared ingredients. Drizzle with Cilantro Chili Lime Vinaigrette. Serve family style.

Notes

The post Southwest Salmon Salad appeared first on Lemony Thyme.

I promise. Oh my gosh the savory flavors…..shrimp bathing in lemon, saffron, garlic, fresh herbs, olive oil, bursting tomatoes and feta.

You will want to soak up all that goodness with a hunk (or two) of crusty bread!

The saffron, lemon zest, salt and sugar are ground together using a mortar & pestle. If you don’t have one you can use a cutting board and the back of a chef’s knife to grind the ingredients. Then add the lemon juice and let sit for 5 minutes so the saffron can release it’s wonderful flavor.

Add the garlic, fresh herbs and two tablespoons of olive oil to the saffron mixture and grind until well combined. Pour mixture over shrimp and let marinate for 15 minutes.

Nestle the shrimp, feta and cherry tomatoes into a casserole dish that’s just large enough to hold them. Then pour remaining olive oil over top. Bake at 275 degrees for 30 minutes until the shrimp turn pink and are cooked through.

The aromas alone had me sold, but when you taste the olive oil broth that forms you will immediately reach for a piece of crusty bread (or a spoon) and dig right in. Baked Shrimp with Feta & Herbs is amazing!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post Baked Shrimp {with Feta & Herbs} appeared first on Lemony Thyme.

Avocado & Chicken Salad Boats with hints of lime, cumin and cilantro.  This delicious plate could easily become my new favorite lunch.  The mashed avocado replaces mayonnaise in this recipe, lending numerous healthy benefits.

While my Healthy Choices eating plan doesn’t quite have room for the calories of a whole avocado every day, I happily incorporate a half an avocado almost daily.  It’s a huge treat that adds a dose of delicious to any meal.

Avocado & Chicken Salad Boats first happened at the office.  A couple of coworkers and I each brought in an ingredient and we pulled it together in less than 15 minutes.  Completely filling, full of fresh flavor, and far better than a drive-thru meal.

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Avocado & Chicken Salad Boats

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Ingredients

• 1 avocado
• juice of 1/2 a lime
• 1/2 cup fresh cilantro leaves rough chopped
• 1 tsp. ground cumin
• 8-10 cherry tomatoes sliced
• 1 scallion thinly sliced
• 1 cooked boneless skinless chicken breast about 8 ounces, cubed
• salt & pepper to taste
• romaine lettuce boats about 3-4 per serving

Instructions

• In a medium bowl, mash avocado. Squeeze in lime juice. Add cilantro and cumin and mix well.
• Add in sliced tomatoes, scallion, cubed cooked chicken, and season to taste with salt & pepper.
• Serve on romaine lettuce boats.

The post Avocado & Chicken Salad Boats appeared first on Lemony Thyme.

I love a party where everyone brings an appetizer to share.  Such a great way to sample new recipes.  When we get the whole family together to celebrate a birthday this has become our favorite kind of meal.  I made Antipasto Skewers to share at our last get together.  They were fun to eat and easy to make.

Lay out all your ingredients in the order you want to skewer them and let the assembly begin.

What’s your favorite Appetizer or Finger Food?  I’m always looking for recipe inspiration and would love to recreate YOUR favorites.

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Antipasto Skewers {a fun & easy party food}

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 1 lb. tortellini cooked al dente
• 1 can colossal ripe olives drained
• 1 jar marinated mushrooms drained. Marinade reserved.
• 8 ounces fresh mozzarella cubed
• 1/2 lb. hard salami sliced thin
• 1/2 lb. pepperoni sliced thin
• 1/2 cup Italian dressing plus marinade liquid from mushrooms
• 1 pint cherry tomatoes
• 24 fresh basil leaves
• 24 wooden skewers

Instructions

• Cook tortellini according to package instructions. Then drain and run under cold water. Toss tortellini with Italian dressing and reserved mushroom marinade. Refrigerate for 30 minutes.
• To assemble skewers, place ingredients in order then slide onto skewers.

The post Antipasto Skewers {a fun & easy party food} appeared first on Lemony Thyme.

I remember sitting outside at a patio table, sipping on a margarita, and soaking in the first glimpse of summer.  It was twenty years ago and the name of the restaurant escapes me now but the Monterey Chicken does not.

Perfectly grilled chicken breasts topped with smoky hickory bbq sauce, crispy bacon, and Monterey jack cheese baked until golden and bubbly.  Finished with a handful of diced tomato, jalapeno & scallion.  It’s been years since I’ve recreated Monterey Chicken but the first taste of summer sun brought it right back into my sweet spot.

Monterey Chicken is a great week night meal that the entire family will love.  While the chicken is grilling, slice and dice your toppings.  Then finish in the oven.  You’ll have a colorful and oh so flavorful dish on the table in about 30 minutes.

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Monterey Chicken

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 2 boneless skinless chicken breasts
• 4 strips bacon
• 2-3 Tbl. hickory bbq sauce or favorite
• 2 ounces Monterey Jack/cheddar cheese shredded
• 1 to mato diced
• 1 jalapeno fine diced
• 1 scallion thinly sliced

Instructions

• Grill chicken breasts until almost done (about 155 degrees).
• Preheat oven to 350 degrees.
• Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon and a handful of shredded cheese. Place in oven for 10 minutes or until cheese is melted and bubbly and chicken registers 165 degrees.
• Remove from oven and sprinkle with diced tomato, jalapeno and scallion. Allow to rest for 5 minutes before serving.

The post Monterey Chicken appeared first on Lemony Thyme.