Grilled Chic Baked Pot and Steamed Broc

Main Ingredients:
2 frozen chicken breast
1 package frozen broccoli
2 russet potatoes

Baked Potato:
Vegetable Oil
Kosher Salt

Pre-heat oven to 350 degrees with the middle rack and bottom rack in. Scrub potatoes in cold running water with a clean vegetable scrubber. I scrubbed until I saw more white skin than brown. Poke deep holes with a fork throughout the potatoes so moisture can leave the potato during cooking. Lightly coat each potato in veg oil and sprinkle kosher salt over the entire potato. Place the potato directly on the middle rack and a cookie sheet on the bottom rack to catch anything that drips. Cook for one hour. Check with a knife to be sure it is cook through.

I've added motz cheese, Parmesan cheese, smart balance, kosher salt, pepper, and of course some sauteed onions.

Steamed Broccoli:
Kosher Salt
Olive oil

Pretty simple. Steam the frozen broccoli florets in a steamer basket until cooked to desired tenderness. I like mine on the crunchy side. Blanch the broccoli directly after cooking to retain the crispiness and color. Plate and lightly drizzle olive oil and kosher salt to taste.


Grilled Chicken:
Raw Honey
Worcester Sauce
Teriaki Sauce
Whole grain mustard
Soy Sauce
Apple cider vinegar
Lime Juice

In a bowl large enough to marinade the chicken breasts, put 2 table spoons of raw honey, 1 table spoon of mustard, and one table spoon each of the other liquids. Add a splash of apple cider vinegar, and a splash of lime juice.

Once the chicken breasts are thawed, butterfly and then place in the marinade. Lightly poke a few holes throughout the breasts and put the chicken covered away in the fridge until about 15 minutes before it is time to eat.

Once ready to grill. Heat the grill to 400 degrees and grill with the lid open until cooked through. I really can't say how long to cook the chicken, but stay next to the grill and keep touching the thickest parts until you are sure it is cooked through.

The Verdict:

Chicken was cooked a little too long, but the grill marks came out nice. The temp of the gas grill was right, but I should have flipped and turned them a little faster. Total cook time was bout 10 minutes. The soy sauce over powered the taste of the chicken a little too much too. I need to find a consistent marinade to keep in the fridge. Maybe I need to do a homemade Italian dressing and homemade barbecue sauce? The potato was awesome, cooked perfect, the skin was delicious with the kosher salt. Broccoli was also cooked perfect.