Tuscan Grain Bowl With Grilled Chicken And Broccolini Recipe 45

GRILLED TUSCAN CHICKEN

Grilled Tuscan Chicken image

Provided by Food Network

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 small handfuls chopped rosemary
1/2 cup olive oil, plus more for grill grates
Juice of 2 lemons
Kosher salt and freshly ground black pepper
2 (3 1/2-pound) chickens
3 large handfuls arugula
Lemon, sliced, for serving

Steps:

Preheat the grill to medium-high heat.
Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
Serve the chicken on a bed of arugula with lemon slices.

TUSCAN GRAIN BOWL WITH GRILLED CHICKEN AND BROCCOLINI RECIPE - (4/5)

Tuscan Grain Bowl with Grilled Chicken and Broccolini Recipe - (4/5) image

Provided by Golfwidow7

Number Of Ingredients 13

Ingredients

1/2 cup (3/4 oz.) fresh basil, chopped
1-1/2 Tbs. fresh flat-leaf parsley, chopped
2 Tbs. pine nuts
2 Tbs. extra-virgin olive oil; more as needed
Kosher salt and freshly ground pepper
1-1/2 cups cooked pearled farro (cook according to package directions)
4 oz. chicken breast, grilled
3/4 cup chopped roasted Broccolini
3/4 cup chopped escarole
1/4 cup halved cherry tomatoes
1-1/2 Tbs. balsamic glaze
2 medium cloves garlic, thinly sliced and sautéed until crisp
Small fresh basil leaves

Steps:

Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole, and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leaves, and serve.

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