Right As Grain Purely Delicious Edibles (part 1) - Grilled chicken marinated in yogurt, mint and lemon

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Freekeh, the latest superfood, boasts fiber and protein to keep you full and help slim you down. Eat up!

Grilled chicken marinated in yogurt, mint and lemon

A squeeze of lemon zips up flavor

A squeeze of lemon zips up flavor

·         Serves 6

·         Active: 30 minutes

·         Total: 5 hours

Freekeh replaces couscous in this Mediterranean dish, which you can feast on warm with fresh tomatoes.


·         2½ cups chicken broth

·         8 ounces cracked freekeh

·         2 skinless, boneless chicken breasts, diced into 1-inch cubes

·         ½ eggplant, sliced thin in long strips

·         1 zucchini, sliced thin

·         Extra virgin olive oil

·         A few shakes of dried oregano

·         A few shakes of red pepper flakes

·         Sea salt and fresh black pepper

·         2 mint leaves, chopped

·         Kalamata olives, if desired


·         1 cup plain, low-fat Greek yogurt

·         4 cloves garlic, minced

·         1 lemon, juiced

·         3 mint leaves, chopped


1.    Mix marinade ingredients in a bowl, reserving about ½ cup for serving. Add the chicken and cover tightly. Refrigerate at least 4 hours.

2.    Pour chicken broth in a medium saucepan, add freekeh and bring to a boil, cooking for 1 minute. Reduce heat to low. Cover and simmer until freekeh is tender, about 25 minutes.

3.    Cook the chicken, eggplant and zucchini on an outdoor grill or in a grill pan. Place the chicken chunks on skewers and cook until done. Drizzle olive oil, salt and pepper on a plate and coat eggplant and zucchini in it. Add them to the grill and cook on both sides until tender. Set aside and dice when cooled.

4.    Scoop freekeh into a large bowl. Add chicken, diced vegetables, oregano, red pepper flakes, salt, pepper and mint. Toss well.

5.    Serve with a healthy dollop of reserved marinade. Garnish with a few Kalamata olives and lemon wedges.

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