Pastured chicken with grilled veggies and lemon. All made on the grill. Can be grilled on outdoor grill or inside cast iron stove top grillers.
MEAT PREP
Make sure chicken breasts or cutlets are completely defrosted or chilled and not frozen before grilling. Trying to grill frozen chicken could result in "uncooked" centers that can be dangerous to consume.
TIP: I removed the meat from the freezer and place it in the refrigerator the day before.
KITCHEN ITEMS YOU'LL NEED
Glass or Stone cutting board (avoid using wood or plastic cutting boards to avoid chemical, bacterial and fungal contamination)
Stainless steel tongs or a fork to turn food
Medium-sized glass or stainless steel bowl
Cast iron stove top grille OR outdoor grille works too. I love my "2-sided" cast iron grille. I can grill fruits, meats and veggies on one side and make pancakes, salmon patties or tortillas on the flat surface side.
INGREDIENTS
2-3 Pasture raised chicken breasts cut into strips
1 Organic Lemon
1 Organic purple onion
2 cups Organic snap peas Oil Dredge
4 tablespoons of Olive Oil 1 teaspoon of Celtic sea salt or himalayan pink salt
1 teaspoon of organic cayenne pepper
1 teaspoon of organic thyme
1 teaspoon of organic garlic powder
1 teaspoon of organic parsley
INSTRUCTIONS
Make Oil Dredge. In medium bowl combine the olive oil and All the herbs and spices and set the bowl aside.
Preheat and prepare your stove top grill. If you are using a gas stove make sure you light the burners on "extremely low" before placing the grill on top of the burners. [Trying to light the burners after you've placed the grill onto the burners might cause an extra large amount of gas to accumulate under the grill and the flame could potentially blow outward catching something on fire. Only saying this, because it has happened to me in the past. Always safety first.] Once the burners are on low, take the grill over to the sink area and spray the grill with Avocado Spray oil just enough to create a thin layer of oil on the surface. Bring the grill over to the stove top and place the grill on top of two burners. Increase the heat to "low/medium". This will be preheating WHILE you prepare your vegetables and meat.
Wash and rinse all vegetables in clean filtered water. (Avoid using chlorinated water/tap straight). For added fungal protection, I rinse all of my fruits and vegetables in a stainless steel large bowl with about 1 teaspoon of baking soda. It kills off any remaining fungus that might be lingering on produce but DOES NOT kill the beneficial bacteria needed for your gut.
Using the cutting board and knife, slice lemons into lemon slices and set aside.
Next, peel off the outer layer of skin from your onion and using your knife and cutting board cut off the root portion of the onion and discard. Cut the remaining onion into large long slices as seen in the photos.
Note: Snap peas do not need to be cut unless you'd like to make them smaller.
Using your pastry brush and the olive oil mixture of herbs and spices, brush All the vegetables AND the outer layer of all the chicken breasts. This is called "dredging". I dredge all of my grilled chicken to keep the moisture inside. For a quick shortcut you can also just dump all the chicken and vegetables into the bowl together and then using the tongs, remove them and place them all onto the grill.
Place chicken breasts onto the "preheated" grill.
Place the lemon slices on top of the chicken cutlets
Spread the remaining vegetables evenly onto the grill.
Grill the chicken cutlets approximately 6-8 minutes and then use the tongs to turn chicken onto the opposite side and cook for an additional 6-8 minutes.
You can optionally move the vegetables around or flip them if you want more grilling on all sides of the vegetables. TIP: Depending on how soft you want your vegetables you can cook them longer or shorter times. I prefer mine somewhere in the middle.
Serve!! and Enjoy!!
FREEZING
This dish can be frozen but "DO NOT" refrigerate.
The PhazeMoldDiet strictly adheres to a "no leftover" protocol as to avoid any fungus that might grow on the food overnight or over several days of being refrigerated.
Freeze remaining meat and vegetables in a "glass-only" BPA-free lid container in the freezer. DO NOT use plastic or BPA-containers to avoid toxins that can leach into the food and increase your toxic load.
