Grilled chicken is a staple in today's health- conscious, body- conscious world, but it can be downright B-O-R-I-N-G if not done right. I've created a succulent version of grilled chicken I know you'll love!First things first... I recommend skinless organic chicken breast. While "organic" is an entirely other conversation (one I could go on and on and on about), it definitely makes a difference in the taste and texture of this dish, and it's significantly juicier.
Awesome grilled chicken recipe
skinless organic chicken breast
freshly ground pepper
sunflower oil, enough to just wet each chicken breast and prevent from sticking to the grill
Pound out the chicken breasts in a zip lock plastic bag and set aside. Combine all other ingredients in a flat plate (enough for the amount of chicken you are making) and place each chicken breast into the seasoning. Coat each side well. *Hint, sage is very fragrant, so just a little is needed. Grill on either an outdoor grill or indoor stovetop grill with grates. This will grill much faster than a thick cutlet, so keep an eye on it.
Topping: Olive Tapenade
10-12 pitted gaeta olives
2 teaspoons miso paste
1 tablespoon olive oil
1/4 yellow onion
1/2 garlic clove
*water as needed to thin out mixture in the food processor or blender
Combine all ingredients except pine nuts into food processor or blender, and blend until somewhat chunky. Remove and add to a serving bowl, and stir in pine nuts.Once the grilled chicken is done, serve it over a mixed green salad, and drizzle the olive tapenade over it. Add a side of sweet potato to complete the meal. Bon appetít! ;)