Summer is in full swing (I cannot believe we are in August. When did that happen?), and somehow I magically learned how to grill. It’s always been something I just left to Rusty (no, not because he’s a guy, but just because I had never done it and he had), but I got the urge and decided to give it a whirl…. And I am pretty good at it!
And for another first: up until recently, I was never into chicken breast. I found it to be flavorless and more than often super dry too. But not anymooooore! Turns out that I actually love chicken breast when it’s done right. I just had to learn to do that. And so ever the determined one, I did. This fresh, flavorful, juicy chicken breast has become a staple for us these summer nights. I’ve been pairing the chicken with heirloom tomatoes from my parents’ garden drizzled with olive oil and balsamic and sprinkled with fresh basil, plus some garlicky seasoned basmati rice and a simple arugula salad. Summer dinners outside have never been so good. Clearly, I am transitioning back into California life with ease.
So without further ramblings, and because I am swamped with awesome nutrition clients, buying a home, and my work with CrossFit, here is the recipe for your enjoyment. Evade chicken breast no longer because it can be done right, and you can be the one to do it. Enjoy!
lemony garlic grilled chicken breast (GF, NF, DF)
WHAT YOU NEED:
- 1-2 lbs pastured boneless skinless pastured chicken breast
- 1 tsp olive oil
- juice from 1/2 lemon
- 2* tsp organic garlic granules (I use THIS kind on pretty much everything)
- 2* tsp sea salt
- 1* tsp fresh ground black pepper
*feel free to mess with the quantity here because unlike baking, spices on meat can change based on taste (I like lots of garlic and sea salt!)
WHAT YOU DO:
- turn your grill on to medium high (I let it get to about 400F)
- place your chicken boobs on a plate and drizzle with 1/2 the olive oil and 1/2 the lemon juice
- sprinkle with 1/2 the seasonings and rub it all in
- flip and repeat
- once your grill is hot, put the boobs on and close the lid
- let them cook for 5-10 minutes, depending on thickness I check thicker boobs at 8 min and thinner at 5), then flip and repeat
- cut one breast to make sure the insides are cooked through (and not pink)
- remove from the grill, let sit for 3 or so minutes, and enjoy!
The olive oil and lemon juice give a nice caramelized taste and texture to the outside, and the insides stay super deliciously juicy and tender. Plus, lemon and garlic are a beautiful pair. Let me know what you think! If you make this one, be sure to tag me in a photo (@laura.radicalroots).
Live rad, my friends!