Grilled Chicken with Herbes Provencal
While the contractors continued to rip apart our condo, we escaped the dust and rubble and spent three days in the mountains. Thursday was sunny and hot (I got a sunburn). The weather turned manic on Friday, dropped 30 degrees, and pummeled us with a spectacular spring storm, dropping more than a foot of snow in less than 12 hours. Saturday, the sun returned to reflect off the snow laden branches. A spectacular first day of spring!
We returned to Denver on Sunday to find the circuit breaker thrown on our refrigerator and freezer. Everything inside was a bacterial cesspool and had to be tossed in the dumpster. Our stove has been disconnected, so we are now without a cook top and oven for the next few weeks.
After an arduous trip to the grocery store to replace all of our chilled staples, we threw together a tasty meal, worthy of the first day of spring, grilled chicken with Herbes Provencal and spinach salad with grapefruit and walnuts.
- 2 chicken breasts
- 1 teaspoon Dijon mustard
- 2 Tablespoons white wine vinegar
- 2 Tablespoons olive oil
- ½ teaspoon fine sea salt
- 1 teaspoon organic Herbes Provencal
- Whisk together the mustard, vinegar, olive oil, and Herbes Provencal to make marinade.
- For best results, marinate chicken in plastic bag overnight—it will be exceptionally tender. If you are in a pinch, let the chicken sit for at least 30 minutes .
- Grill over medium heat until done.