Grilled Chicken and Broccoli


  • 2 split chicken breasts, bone in and skin on
  • 1 shallot, thinly sliced
  • 1 lemon, thinly sliced
  • 3 cloves of garlic, chopped or minced
  • Salt and pepper, to taste
  1. Preheat grill to high heat.
  2. Rinse chicken under cold water and set aside. Pat dry with a paper towel.
  3. Carefully lift the skin from the breast creating a space to stuff.
  4. Place the garlic, lemon, and shallot under the skin, and stretch the skin a bit to cover the stuffing.
  5. Sprinkle the chicken with salt and pepper
  6. Place chicken breasts on grill, bone side down and cook for 10-15 minutes, depending on the size of the breasts.
  7. Carefully flip the chicken, grill for 5-7 minutes on 'breast' side.
  8. If the chicken needs to cook longer than this time, flip it back to the bone-in size, reduce heat to medium-high, and cook until meat is white (or 165' in the thickest part of the breast).

Baby Broccoli

  • 1 bunch baby broccoli
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  1. Preheat oven to roast at 400.
  2. Rinse baby broccoli under cold water and place on cutting board.
  3. Trim and discard the ends, and then place the broccoli in a pyrex baking dish.
  4. Toss baby broccoli in olive oil, salt, and pepper.
  5. Roast for 30 minutes or until the tops are crispy and the stems are soft.


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