A Perfect Grilled-Chicken Meal For Healthy Summer Nights

Let’s face it: You’re busy — too busy to mess around with complicated cooking at the end of the day. Still, dinner should be more than just a cup full of cereal and the dream of a brighter tomorrow. Enter: Jenny Rosenstrach, a busy mom who makes dinner happen with style, simplicity, and just the right amount of sizzle. Whether or not you're cooking for kids, we love her easy, delicious approach. In fact, we love it so much, we'll be sharing one of her recipes every week, so you can have a life — and a REALLY good meal, too.
Lemon Pepper Grilled Chicken
Pound boneless cutlets between sheets of wax paper until thin.
In a bowl, mix:
½ cup plain yogurt
1 minced clove of garlic
2 tsp salt
Juice from two lemons
1 good squeeze of honey
1 tbsp olive oil
A very healthy dose of black pepper (I probably did 10-15 grinds)
Whisk ingredients together until emulsified. Then, pour into Ziploc storage bag, drop in the cutlets, mush around until coated, and seal. Put in refrigerator for a minimum of 3 hours. When grill is ready (and oiled), cook about 3-4 minutes a side until flesh is firm but not rock hard.
Double Mustard Potato Salad (adapted from How to Cook Everything)
2 pounds baby red potatoes
¼ cup olive oil
2 tbsp seeded mustard
1 tbsp Dijon mustard
2 tbsp balsamic vinegar
2 tbsp torn fresh basil
Salt and pepper, to taste
Chop baby red potatoes (don’t peel) into one-inch chunks (as shown). Boil in salted water, 12-15 minutes, or until tender. Rinse and set aside.
In a mixing bowl, add oil, both mustards, balsamic vinegar, salt and pepper. Whisk until thoroughly combined. Add potatoes to bowl and stir gently, to coat. Sprinkle with torn basil leaves and serve. This is best eaten when the potatoes are still warm.
Grilled Asparagus
Nothing is easier than grilling vegetables – and, for my money, grilled asparagus is the best of them all. The slight crust of char on the tips adds a really nice crunch. Our girls pick them up by the bottom and eat with their hands, like pretzel rods.
Trim bottom of asparagus spears (I usually cut off the bottom inch or so). Put in baking dish with a decent amount of olive oil and generous salt and pepper. Toss until coated. The key to grilling these – and I realize that even admitting this says a lot about my IQ – is to put them perpendicular to the grate, so they don’t fall through. (Like I said: not too smart.) Cook for 4-5 minutes, rotating occasionally with a pair of tongs to cook them evenly. Sprinkle with grated Parmesan and serve.
Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.
Photos: Courtesy of Dinner: A Love Story

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