Grilled Chicken With Seasonal Vegetables A California Pizza Kitchen ReCreation Is Gluten Free

This is California Pizza Kitchen's recreation for their roasted chicken with seasonal vegetables recipe. The caramelized roasted potatoes, cauliflower and brussels sprouts under the grilled chicken a delish. Can be made gluten free.
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Grilled Chicken With Seasonal Vegetables
Ingredients:
1 organic cauliflower, cut into florets
10 brussel sprouts, trimmed and cut into quarters
5 medium organic gold potatoes, sliced into quarters or inch wedges
Olive oil
Garlic powder
Dried oregano leaves
Dried thyme
Salt
2 organic chicken breast, butterflied and pounded to inch thick
1 Tbsp pasture raised butter
large yellow onion, finely diced
3 cloves garlic, minced
cup white wine, I used sauvignon blanc
cup chicken broth
1 Tbsp fresh lemon juice
1 Tbsp. soy or tamari sauce for gluten free
1 tsp. Good quality balsamic vinegar (quality = thicker consistency)
1 tsp flour or gluten free flour
1 Tbsp. honey
cup fresh parsley, chopped

Directions:
Preheat oven to 425 degrees F.

In a large bowl, combine the cauliflower florets, the quartered brussel sprouts, the quartered potatoes and drizzle olive oil over all. Use your hands to rub the oil over the vegetables until fully coated. Season with salt, garlic powder, oregano, and thyme. Toss again and repeat the seasonings.

Pour them out in a single layer on a pre oiled baking pan, making sure each piece touches the bottom of the pan. Bake for 20 to 25 minutes at 425 Degrees F. or until golden brown. Remove from the oven and pour into a bowl and keep warm.

While they are cooking, butterfly the chicken breasts and pound to inch thick. Season both sides of the breasts with salt, garlic powder, oregano and time, patting the spices in so they stick.

Preheat a large stainless steel pan over medium high heat until a sprinkle of water quickly evaporates when splashed into the pan. Add 1 tsp. of olive oil and swirl it around the pan. Once you see striations (lines) in the oil you know its hot. Add the breast to the pan but dont move the pieces of chicken around. Cook for about 4 minutes or until you notice the chicken change in color on the edges and up the sides. Turn the chicken over and cook the second side about 3 to 4 minutes. The internal temperature should read 165 degrees F. Once done, remove the chicken to another dish and keep warm.

In the bottom of the pan you will notice some fond. These are drippings and stuck goodness that makes for a wonderful tasting gravy. Lower the temperature to low and add 1 Tbsp of olive oil to the pan as well as the butter. Once the butter melts, add the onion and stir to pick up some of that fond off the bottom of the pan. A wooden spoon works great for this.

Saute the onion for about 10 minutes. Then add the garlic and saute for an additional 1 minutes stirring frequently. Dont let that garlic burn.

Then add the wine to the pan to help completely deglaze the pan by scraping the bottom with a wooden spoon. Bring to a simmer.

Add the chicken broth, lemon juice, soy or tamari sauce, and balsamic vinegar. Taste for salt and add some if needed. Probably will need a pinch. Bring the sauce to a boil and then lower the temperature to a simmer for about 7 or 8 minutes.

Add the flour, a little at a time while stirring the sauce. If you want you can create a little slurry by adding the flour to a little bit of chicken broth in a separate bowl while stirring, you can. Since I was just adding a teaspoon of flour I decided to skip that part and put the flour directly in without any lump issues. Simmer for 2 minutes.

Turn off the heat and add the honey and parsley and stir until combined. Add a few good scoopfuls of the sauce to the vegetables in the bowl and toss to combine.

Reheat the remaining sauce on the stove to a simmer and add the chicken back to the pan to reheat.

Serve this dish by placing the vegetables on a plate and top with a chicken breast. Add a spoonful more of sauce overall. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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