Cooking for 4 people
Ingredients
- 1/3 cup
olive oil, divided
- 4
boneless, skinless chicken breasts, pounded to ½ to ¼-inch thickness
- 1 1/2 tbsp.
freshly squeezed lemon juice
- 1
small garlic clove, minced
- 3 1/2 cup
baby arugula
- 1/2 bulb
fennel, sliced thin (preferably on a mandoline)
- 1/2 cup
shaved Parmesan cheese
- 1/3 tsp.
garlic powder
- 1/3 tsp.
onion powder
-
kosher salt and ground back pepper, to taste
1Food Prep
In a small bowl, stir together your seasoning ingredients then add 2 tbsp. of olive oil until well-blended.
Rub your seasoning mixture over both sides of the chicken breast until evenly coated, then set them aside while you heat the grill.
2Grill Prep
Fuel: Charcoal: We recommend Kingsford™ Original Charcoal Briquets.
Pellets: We recommend Kingsford™ Grillmaster’s Choice Hardwood Pellets.
Method: Direct-Heat Grilling
Temp: Charcoal: 450°F (High Heat) / Pellets: 450°F
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your chicken on the grill and cook for 2–4 minutes per side until it reaches an internal temperature of 165°F. Then, remove your chicken from the grill and set it aside to rest.
To make your salad dressing, stir the remaining olive oil with the lemon juice and minced garlic. Season to taste with salt and pepper. Toss the arugula and fennel with the dressing to taste (you may not need all of the dressing); then add shaved cheese and gently toss to combine.
To assemble, place each chicken breast on a plate and top with a portion of the salad. Serve immediately.
For safe meat preparation, reference the USDA website.
