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1. Herb-Infused Grilled Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Prepare Marinade: In a bowl, whisk together olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper.
- Marinate Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
- Grill Chicken: Preheat the grill to medium-high heat. Remove chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 74°C).
- Serve: Let the chicken rest for a few minutes before slicing. Serve with your favorite side dishes.
2. Caprese Salad with Fresh Basil
Ingredients:
- 4 ripe tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Layer Ingredients: On a serving platter, alternate layers of sliced tomatoes and mozzarella cheese. Tuck fresh basil leaves between the layers.
- Drizzle Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Drizzle over the salad.
- Serve: Serve immediately as a refreshing appetizer or side dish.
3. Herbed Quinoa with Parsley and Mint
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup green onions, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Cook Quinoa: In a saucepan, bring water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and quinoa is fluffy. Let it cool slightly.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, parsley, mint, and green onions.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Toss and Serve: Pour the dressing over the quinoa mixture and toss to combine. Serve warm or at room temperature as a side dish.