- 4 boneless skinless chicken breasts, butterflied*
- 6 tbsp extra virgin olive oil, divided
- 1 tbsp garlic powder
- 2 tsp lemon zest, divided
- Kosher salt and freshly ground pepper
- ½ c Parmesan cheese, shredded
- ¼ c lemon juice, freshly squeezed
- ½ lb Brussels sprouts, ends trimmed and thinly shredded
- ½ c red bell pepper diced
In a large Ziploc bag, add chicken, 4 tbsp olive oil, garlic powder and 1 tsp lemon zest and season liberally with salt and pepper. Seal bag and massage to cover chicken in marinade. Allow to marinate 30 minutes and up to 6 hours.
In a medium mixing bowl, combine cheese, lemon juice, remaining lemon zest and ½ tsp salt. Whisking constantly, slowly drizzle in 2 tbsp oil. Add Brussels sprouts and red pepper and toss to combine. Set aside. Salad can be made up to 1 day in advance.
Prepare the grill for direct cooking over medium high heat.
Remove chicken from marinade and allow excess oil to drip off. Grill undisturbed on one side until nicely brown, about 7 minutes. Flip and continue cooking about 5 minutes more or until no traces of pink and a meat thermometer reads 165˚F. Move chicken to cooler part of grill if flare ups occur.
Transfer to cutting board and let rest 5 minutes. Slice breast and place on serving tray. Top warm chicken with Brussels sprout salad. Serve immediately.
*To butterfly the chicken breast, make a long slice in the thick side, following the length of the breast. Do not cut through the breast completely. Continue slicing evenly until you reach the other side, leaving ½-inch uncut. When both halves are open the breast will look like a heart. Repeat with remaining chicken.
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