Grilled Chicken With Arugula And Warm Chickpeas Recipes
GRILLED CHICKEN WITH ARUGULA, BLACK OLIVES, AND TOMATOES
Steps:
- Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
- Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
- Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
- Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.
GRILLED CHICKEN BREAST WITH ARUGULA AND OLIVE THYME VINAIGRETTE
Categories Salad Chicken Herb Olive Quick & Easy Low/No Sugar Arugula Summer Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato and the water and blend the vinaigrette until it is smooth. Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper is just tender and the chicken is cooked through. Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces. In a bowl toss the chicken pieces with the remaining 1 teaspoon thyme and salt and pepper to taste. Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving.
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CHICKEN WITH CHICKPEAS AND ARUGULA – CHEF JULIE YOON
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- Turn on your broiler and place the oven rack on the second to the highest rung. Make the dry rub for the chicken by combining the cumin, salt, chili flakes and lemon zest. Rub the mixture all over the chicken quarters. Place the chicken quarters skin side down on an aluminum foil wrapped sheet pan.
- Broil for 8-10 minutes, until the skin turns brown, but watch it so it doesn’t burn. Flip the chicken skin side up and broil for 8-10 minutes more, or until the skin is nicely browned and crisp. Let the chicken rest out of the oven on the sheet pan for 5 minutes before cutting into it.
- Meanwhile, in a saute pan, heat 1 tablespoon of olive oil and add the ground cumin. Stir it around for a few seconds in the oil. Add the drained chickpeas, along with the salt and lemon juice. Turn the heat off and add in your arugula, along with the remaining 1 tablespoon of olive oil. Toss to wilt the arugula slightly and serve with the chicken. Serve alone, or with a little salsa on the side.
GRILLED CHICKEN WITH ARUGULA AND WARM CHICKPEAS
From mykitchenlove.com
- Heat 2 tbsp of olive oil in a medium skillet over medium-high heat. Add chickpeas, thyme, and red pepper flakes and cook stirring occasionally until warm and just slightly browned. Transfer to a large bowl and set aside.
- Prepare grill or a large skillet for medium heat. Brush chicken with 4 tbsp of olive oil and season with kosher salt and pepper. Grill chicken skin side down until golden brown and lightly charred, approx. 8-10 minutes. Turn and grill until cooked through, approx. 4 minutes longer.
- Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzle with more olive oil, and sprinkle with sea salt.
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