Grilled Chicken Breast with Broccolini and Lemon Dressed Arugula
Roasted herb chicken breast with broccolini and lemon-dressed arugula, topped with pink peppercorn.
Makes 4 servings.
Toasted pine nuts would be a great addition to this simple recipe.
- 4 CHEF'S CRAFT® Sous Vide Chicken Breast Fillets
- 1 pound broccolini
- 8 ounces arugula lettuce
- 1/4 cup chives, fresh, sliced thin
- 3 Tablespoons Italian parsley, chopped fine
- 2 Tablespoons pink peppercorns
- 4 Tablespoons extra virgin olive oil
- Zest of 1 lemon
- 2 lemons, juice only
- 1/4 Teaspoon sea salt
- Black pepper, freshly cracked, to taste
Heat the CHEF'S CRAFT® Sous Vide Chicken using one of the methods listed on the package. Reserve the broth from the chicken breast package to pour on the chicken before you garnish with herbs and peppercorn.
Wash and trim the broccolini. Steam for 5 minutes or boil for 5-6 minutes. Broccolini should be bright green.
Rinse and spin dry the arugula using a lettuce spinner. Serve chilled.
For Lemon Dressing, mix all ingredients together in a bowl using a wire whisk.
Place broccolini at the 1 o’clock position on your serving plate.
Place the arugula at the 3 o’clock position on your serving plate.
Place the heated chicken breast at the 7 o’clock position on your serving plate.
Drizzle Lemon Dressing equally over the four plates, pouring it on the broccolini and arugula.
Drizzle the broth over the chicken breast.
Garnish the chicken breast and arugula with the chives and Italian parsley.
Garnish the plate with the pink peppercorns.