Chef Rob makes Grilled Chicken Mediterranean with Lemon Oregano Brown Rice and Grilled Zucchini, we learn about growing fresh herbs, Rebecca Turner has a great Cheesy Guacamole Dip recipe and our guest is The Gestalt Gardner, Felder Rushing.

Recipes

GRILLED CHICKEN MEDITERRANEAN

Ingredients:
½ tspn olive oil
1 5oz Chicken breast no skin
1 tbspn sun-dried tomato
1 tbspn artichoke hearts quartered
1 tbspn mushrooms sliced 
1 tbspn minced garlic
1 tspn capers
2 black olives sliced in quarters
1 squeeze lemon
1 tspn black pepper
1 tspn fresh oregano diced
1 tbspn white wine

GRILLED CHICKEN MEDITERRANEAN PREPARATION
Heat saute pan and add olive oil.  Brown Chicken breast and cook for 3 minutes on one side.  Turn breast over and add:  sun-dried tomatoes, artichoke hearts, mushrooms, garlic, capers, olives, pepper and oregano.  Deglaze with wine and hold in pan to serve.

LEMON OREGANO BROWN RICE

Ingredients:
Fat free spray
1 tspn minced garlic
½ cup brown rice
½ cup veggie stock
1 tbspn diced onion
1 tspn black pepper
1 tspn diced fresh oregano
1 whole lemon squeezed
1 whole lemon sliced for garnish

LEMON OREGANO BROWN RICE PREPARATION
Heat saute pan and spray with zero fat.  Place onions and garlic in pan to brown.  Add rice and stock and bring to a boil.  Add oregano and cover pan then remove from heat and let cook. 

GRILLED ZUCCHINI 

Ingredients:
6 tbspn long thin sliced zucchini
1 tspn black pepper
1 tbspn garlic
½ tspn olive oil
1 tspn smoked paprika
Hickory chips ½ cup

GRILLED ZUCCHINI PREPARATION
Heat smoker and place open container with paprika inside for six minutes.  Let smoke dissolve and hold paprika for garnish on zucchini.  Slice zucchini long and thin.  Heat grill and place zucchini with pepper on grill (saute pan if grill isn’t available)  Saute garlic and place zucchini in pan and brown on both sides.  Sprinkle with smoked paprika and serve.