Grilled Chicken, Garlic and Crunch

In this recipe, a bit of roasted garlic oil adds zest to grilled chicken breasts, which are served with a flavorful cucumber relish. Just a tablespoon of oil is used to quickly marinate the boneless, skinless chicken, which is considerably lower in fat than dark-meat chicken with skin.

Garlic oil can be found with other oils at most well-stocked supermarkets. Use it, too, to make salad dressings or other marinades, or as a quick dipping sauce for bread. I like to brush it on meat before barbecuing; minced garlic tends to burn and taste bitter when grilled.

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Garlic Grilled Chicken With Cucumber Herb Relish

Active Work Time: 15 minutes * Total Preparation Time: 40 minutes

4 boneless skinless chicken breasts (about 1 1/2 pounds)

1 tablespoon roasted garlic oil

Salt, pepper

1/2 lemon

1/4 cup chopped fresh basil

1/4 cup chopped cilantro

1 tablespoon chopped fresh oregano leaves

1/2 cup chopped red onion

1 small Japanese cucumber, peeled and diced

4 Kalamata olives, coarsely chopped

Place the chicken breasts between 2 layers of plastic wrap. Using a kitchen mallet, lightly pound the chicken breasts, flattening to about 1/4 inch thick. Place the chicken in a glass dish and drizzle with the garlic oil, turning so all sides are coated. Cover and marinate 15 minutes.

Meanwhile, heat a grill to medium-high. Grill the chicken until browned on one side, about 5 minutes. Season with salt and pepper to taste, turn and grill until the other side is browned and the chicken reaches 165 degrees on a meat thermometer, another 3 to 5 minutes. Remove to a warm platter. Squeeze the lemon half over the chicken.

Toss together the basil, cilantro, oregano, onion, cucumber, olives and salt to taste. Spoon the cucumber mixture over the grilled chicken and serve.

4 servings. Each serving: 256 calories; 235 mg sodium; 108 mg cholesterol; 9 grams fat; 2 grams saturated fat; 4 grams carbohydrates; 40 grams protein; 1.17 grams fiber.