This is a revised Giada De Laurenti recipe. I chose to drizzle the basil dressing on the plate, then over the rice and chopped, fresh vegetables. I placed the chicken on top and thoroughly enjoyed the meal! I made the marinade and dressing ahead so this gourmet meal was easy!


Grilled Chicken with Basil Dressing
6-8 portions chicken breast, 4-6 oz each

2/3 C extra virgin olive oil
3 T fresh lemon juice
1 ½ t fennel seeds, coarsely crushed
¾ t salt
¼ t black pepper
2 cloves garlic
Basil Dressing:
1/4 C lemon juice
1 C lightly packed fresh basil leaves + extra for garnish
1-2 cloves, garlic
1 t grated lemon peal
¾ t salt
½ t pepper
1/3 C olive oil

Blend all ingredients except oil.
After blended until smooth, drizzle olive oil in to emulsify.
Place all ingredients in a bag or small container.

Marinate chicken in a zip lock bag for up to 24 hours.
Remove chicken from marinade. Discard marinade.

Grill over medium high heat or on a grill pan for 5-8 minutes per side, depending on thickness.
Remove from grill and place on a platter drizzled with Basil Dressing, and garnished with fresh basil leaves.

Grilled Vegetables:
Prepare any of these vegetables:
Mushrooms, bell peppers, onions, zucchini, eggplant or tomatoes
Toss with olive oil, salt and pepper and grill for 10-15 minutes.
Place vegetables in a serving dish.
Place baby arugula leaves on each dish and top with grilled chicken and vegetables.