Grilled Chicken and Roasted Vegetables
January 10, 2021 • 0 comments
1- Grill your meat
2- Preheat oven to 425°F for veggies (unless you want to grill them as well)
3- Lay beets onto a baking sheet lined with parchment. Drizzle with 1 tablespoon herb olive oil. Roast for 20-25 minutes, tossing once, until tender and some edges begin to brown.
4- Lay the mushrooms, broccolini, and bell pepper onto a second baking sheet. Pat dry the artichoke hearts and slice in half. Add to the baking sheet. Drizzle with 2 tablespoons of herb oil.
Add to oven during the beets’ last 8 minutes of roasting. At the end of 8 minutes, remove the beets and bring the oven to broil.
5- Broil the vegetables for 2-3 minutes, or until they just begin to char.
6- Add everything to a large bowl and toss with the remaining tablespoon of oil. Divide among two bowls, season with salt and pepper, and serve.
Your Favorite Grilling Cut of Chicken
2 large beets, peeled and spiraled into "noodles"
8oz Cremini mushrooms, sliced
1 small bunch of broccolini
1 red bell pepper, sliced
8 artichoke hearts from a can
¼ cup herb olive oil*
Salt and pepper, to taste
Make your own Herb Oil:
2 cups extra virgin olive oil (or avocado oil)
Zest of 2 lemons
½ cup packed basil leaves
¼ cup packed cilantro leaves
Pinch sea salt
Pinch Cracked pepper