Italian · Dinner
Grilled Chicken Under a Brick
A boneless chicken breast pounded thin and weighted under a hot cast-iron skillet on the grill to crisp the underside, then flipped to cook through. Seasoned with garlic, rosemary, and lemon, served over peppery arugula with a light vinegar dressing.
$4
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
308Calories
48gProtein
10.3gFat
3.8gCarbs
0.8gSugar
1.1gFiber
562mgSodium
133mgChol
2.1gSat Fat
880mgPotassium
78mgCalcium
2.1mgIron
0.5mcgVitamin B12
25mgVitamin C
Goes well with
Crisp White Wine (Pinot Grigio)
local
Italian Herbal Tea (Tisana)
international
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Butterfly the chicken breast and pound between plastic sheets to 1/2-inch thickness using a mallet. Rub with olive oil, minced garlic, chopped rosemary, lemon juice, and black pepper.
2
Grill
Heat grill to medium-high, lay chicken skin-side down, place a foil-wrapped brick on top, and grill 6–7 minutes until underside releases easily with deep marks.
3
Flip
Turn chicken, replace weight, and grill second side 5–6 minutes until internal temperature reaches 165°F and juices run clear.
4
Plate
Transfer to plate, rest 5 minutes, slice diagonally. Toss arugula with red wine vinegar and black pepper, arrange chicken over greens, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless skinless chicken breast
- 3 tsp3 tsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 11 lemon
- 3 cups70g arugula
