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Rusty Bowers
Chef
00:10
Prep
00:25
Cook
00:35
Inactive Time
01:10
Total Time
Ingredients & Directions
Directions
Herb Roasted Chicken Breasts
4
Kosher salt
Pine Street Market Summer Spice, or your favorite herb rub
3 sprigs
Rosemary
3 cups
Arugula
1 cup
Cherry tomatoes, cut in half
1/2 cup
Roasted corn kernels
1/2 cup
Toasted pecans or walnuts
1
Lemon, cut in half
2 tablespoons
Olive or pecan oil
1/2 cup
Crumbled feta cheese
- Preheat Big Green Egg or grill to 350°F direct heat.
- Season the chicken with salt and Summer Spice and leave on the countertop for 30 minutes to come to room temperature.
- Place the chicken, skin side down, around the outer edge of the grill and cook for 10 minutes. (Starting the chicken on the cooler areas of the grill allow the skin to crisp without burning.)
- Flip the chicken breasts and move closer to the center of the grill, & roast until the thick part of the breast reads an internal temperature of 165°F - 170°F, about another 15 minutes.
- Remove the chicken from the grill and transfer to a plate with a lip to catch the juices, allowing the chicken to rest for 5 minutes before serving.
- While the chicken is resting, add the arugula, tomatoes, corn, and pecans to a large mixing bowl.
- Squeeze half a lemon over the salad, drizzle the oil, and toss to combine.
- Place the salad on a large platter and garnish with cheese.
- Arrange the chicken around the salad and spoon the drippings over the chicken.
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Yield: 4-6
00:10
Prep
00:25
Cook
00:35
Inactive Time
01:10 Total Time
Ingredients
Directions
Herb Roasted Chicken Breasts
4
Kosher salt
Pine Street Market Summer Spice, or your favorite herb rub
3 sprigs
Rosemary
3 cups
Arugula
1 cup
Cherry tomatoes, cut in half
1/2 cup
Roasted corn kernels
1/2 cup
Toasted pecans or walnuts
1
Lemon, cut in half
2 tablespoons
Olive or pecan oil
1/2 cup
Crumbled feta cheese
- Preheat Big Green Egg or grill to 350°F direct heat.
- Season the chicken with salt and Summer Spice and leave on the countertop for 30 minutes to come to room temperature.
- Place the chicken, skin side down, around the outer edge of the grill and cook for 10 minutes. (Starting the chicken on the cooler areas of the grill allow the skin to crisp without burning.)
- Flip the chicken breasts and move closer to the center of the grill, & roast until the thick part of the breast reads an internal temperature of 165°F - 170°F, about another 15 minutes.
- Remove the chicken from the grill and transfer to a plate with a lip to catch the juices, allowing the chicken to rest for 5 minutes before serving.
- While the chicken is resting, add the arugula, tomatoes, corn, and pecans to a large mixing bowl.
- Squeeze half a lemon over the salad, drizzle the oil, and toss to combine.
- Place the salad on a large platter and garnish with cheese.
- Arrange the chicken around the salad and spoon the drippings over the chicken.
