My mother-in-law has been working hard to get into better shape for a big trip to Europe next summer, so when my husband said he’d cook dinner for Mother’s Day, I thought it was a perfect opportunity to showcase a few super-foods for my in-laws!
We lucked out with a beautiful spring day, so my husband prepared marinated chicken on the grill, and we served that with a huge salad. For dessert, we sat around a fire, sipped moscato, and enjoyed pudding for dessert! The end combination was rich and filling, but most importantly, healthy!
Main Course:
Grilled Organic Free-Range Chicken (marinade recipe below)
Avocado-Strawberry-Quinoa Salad
Dessert:
Creamy Coconut Chia Pudding with Bananas
Balsamic Chicken Marinade
Print recipeIngredients
- 2 tablespoons red wine vinegar
- 3 teaspoons savory
- 1 1/2 tablespoons dijon mustard
- 3/4 teaspoons garlic powder
- 3/4 teaspoons onion powder
- 1/4 cups extra virgin olive oil
Directions
| Whisk together all ingredients. Marinade chicken breasts for at least 1 hour. | |
| Recipe from Mayhem in the Kitchen! https://mayheminthekitchen.com/mothers-day-dinner-menu-2014/ |
