Grilled Lemon Herb Chicken: A Summer Delight to Kick Off Pool Season

As the first long weekend of the pool season approaches, anticipation fills the air for sunny days spent lounging by the water and enjoying delicious outdoor meals with loved ones. We invite you to read not only the latest pool news but also exercise ideas, pool games, and even recipes that will enhance your pool experience and give your backyard a resort-like feel.

To kick off the season, here are two mouthwatering recipes for you to try this long weekend:

Grilled Lemon Herb Chicken Recipe:

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons, juiced and zested
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the lemon juice, lemon zest, minced garlic, chopped parsley, chopped rosemary, chopped thyme, and olive oil. Mix well to combine.
2. Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, coating each breast evenly. Cover or seal the dish/bag and refrigerate for at least 1 hour, preferably overnight.
3. Preheat your grill to medium-high heat.
4. Remove the chicken breasts from the marinade and discard any excess marinade.
5. Season the chicken breasts with salt and pepper to taste.
6. Place the chicken breasts on the grill and cook for 6-8 minutes per side or until they are cooked through and no longer pink in the center. The internal temperature should reach 165°F (75°C).
7. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
8. Serve the grilled lemon herb chicken with your favourite side dishes, and enjoy!

Spring Strawberry Spinach Salad with Balsamic Vinaigrette (Make-Ahead Friendly)

Ingredients:

• 6 cups fresh baby spinach
• 1 pint strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• Balsamic vinaigrette dressing (store-bought or homemade)

Balsamic Vinaigrette Dressing:

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the fresh baby spinach, sliced strawberries, crumbled feta cheese, toasted sliced almonds, and thinly sliced red onion.
2. To make the dressing, whisk together the balsamic vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and pepper in a small bowl or jar until well combined.
3. If making ahead, store the salad ingredients and dressing separately in the refrigerator until ready to serve.
4. Just before serving, drizzle the desired amount of balsamic vinaigrette dressing over the salad and toss gently to coat evenly.
5. Serve immediately and enjoy this vibrant and refreshing spring salad!

This Spring Strawberry Spinach Salad with Balsamic Vinaigrette is perfect for making ahead. It can be prepared for gatherings or busy weeknights. Simply add the dressing before serving to keep the salad fresh and crisp. Enjoy the convenience and delicious flavours of this make-ahead-friendly salad!

Remember, Bremner Pool is here for you if you have any issues leading up to the long weekend and require pool service. Contact us today to ensure your pool is ready for a season of relaxation and enjoyment!