Chill and grill this weekend

Celebrate Labor Day by letting your grill do the work

Celebrate the last blast of summer with an easy and healthy grilling recipe. Chill out and let your grill do the work.

Grilled Chicken Breasts With Lemon Broccoli

4 skinless, boneless chicken breasts

2 quarts cold water

¼ cup sea salt, plus more for seasoning

¼ cup sugar

1 bunch broccoli, cut into florets

1 to 2 tablespoons extra virgin olive oil

Zest from 1 lemon

Fresh black pepper

Add the water to a large container and whisk in salt and sugar until dissolved. Add the chicken and refrigerate for 30 minutes.

Meanwhile, bring a large pot of salted water to a boil and add the broccoli. Blanch for 3 to 5 minutes, or until florets are bright green. Remove from heat, strain and run under cold water for 1 minute. Set aside.

Remove chicken from the brine (water mixture), pat dry with paper towels, and season with salt and pepper. Heat the grill to medium high. Brush the chicken with extra virgin olive oil, and place on the grill. Cook for 3 to 5 minutes, then flip and cook an additional 3 to 5 minutes or until the internal temperature of the chicken reaches 160 degrees. If the chicken is charring before the internal temperature reaches 160 degrees, move to the cooler part of the grill (or turn down the heat to medium-low) and continue to cook until done. Remove from heat and allow to rest for 5 to 10 minutes.

Drizzle a little olive oil over the broccoli florets, add the lemon zest, and season with salt and pepper. Slice the chicken breasts and serve alongside the lemon broccoli. Pair with a side of brown rice, couscous or quinoa for a complete meal.

Makes 4 servings

Recipe used with permission by GreenBEAN Delivery


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