July 26th, 2019

Grilled Lemon Chicken and Squash with Cauliflower Rice

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY:  Dairy-Free, Gluten-Free
PREP/COOK TIME:  30 min/25 mi

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​Lemon Chicken

• ​4 chicken breasts
• 1 lemon (juice and zest)
• 4 tbsp. olive oil
• 1 finely chopped shallot
• 1 finely chopped garlic clove
• salt and pepper

​Marinated Squash

• ​1 green zucchini cut into small disks
• 1 yellow squash cut into small disks (looks like the zucchini)
• 1 eggplant cut in half, and cut into half disks 
• 1 tbsp. crushed red pepper
• 4 tbsp. olive oil 
• 2 cloves garlic chopped finely
• 1 lemon (juice and zest)
• salt and pepper

Tapenade

• 1/2 jar pitted Kalamata olives
• 1 tbsp. olive oil
• 1/2 bunch of parsley
• 1 tbsp. capers 
• salt and pepper

Cauliflower Rice

• ​1 head of cauliflower
• 1 tbsp. olive oil
• salt and pepper

1. ​Start marinating the chicken and squash.  Put the chicken in a zip-lock bag and add all of the ingredients listed above.  Massage in the bag and keep in the fridge for 30-60 minutes.  Put the squash in a separate bag with its ingredients and keep in the fridge for the same length.
2. While the chicken and squash are marinating, preheat the oven to 425 degrees F.  Make the tapenade by finely chopping all of the ingredients and mixing them together.  Put in a bag or container and keep in the fridge.  Traditional tapenade has anchovies, but with all of these ingredients it's user preference!
3. Either finely grate, finely chop, or more simply food process the florets of cauliflower until it resembles the size of rice or couscous.  If you use a food processor, just pulse the florets...blending them will make them mushy.  Once that is finished, put on a sheet tray, mix with the olive oil and salt/pepper, and bake for 8-10 minutes or until tender.  Remove from the oven.
4. When the chicken and squash are done marinating, grill the veggies first (doing this will season the grill/pan for the chicken).  Put the eggplant on first for 3-5 minutes then add the yellow and green squash for 5-8 minutes or until soft with a bite.  Don't burn them by rotating them a quarter through then flip halfway through (gets the nice grill marks and cooks evenly).  Once they are done put on a sheet tray and cover with tin foil.
5. Once the veggies are done add the chicken breast.  Add some more salt and pepper before putting them on and lower the heat to medium.  Chicken breast is tricky because you don't want to under cook it (because...well...it's bad for you) and you don't want to overcook it (it'll become way to dry).  One way to make sure it is done is stick a cooking thermometer inside (should be 165 degrees F) or cut open the inside to make sure there is no pick.  Typically it should take about 8 minutes per side depending on the thickness (keep the grill closed to contain the heat).
6. Last but not least, plate it however you want and spread the tapenade on the chicken and enjoy!

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Me Cuisine Tips

• You can replace the cauliflower rice with regular rice.
• Typical tappenade has anchovies, so add that if you are feeling up to it!