Split Chicken Breast Dinner

Sometimes dinner comes out so good I just have to share the whole thing, sides and all.  But let's be honest, the real reason I'm sharing this is it's finally light enough to get good pictures (using natural light) at dinnertime!  It's game-changing as far as I'm concerned.  I always want to share recipes for some of the dinner concoctions I come up with, however until recently I haven't had the proper light to document my creations.  As if I needed another reason to love spring and summer :)

Most of my dinners are some protein with a ton of veggies.  No lies about tons of veggies.  I have no issues getting my 5-7 servings of a day.  If you struggle with eating enough vegetables, then you simply aren't preparing them right.  Once you properly roast, chop, season, or dress any vegetable, you will understand.  I also love how my dinners usually yield lots of leftovers for lunches or more dinners. For example, pair this coleslaw with a sandwich (or bunless grass fed burger with spicy mustard smashed avocado like I did the other day) for lunch and throw the rutabaga and mushroom hash over a pork chop with a side salad for dinner.  Done and done.

I grilled the split chicken breast on my stove, using a cast iron grill pan.  As it's now grilling weather, feel free to go outdoors and throw it on the grill.  Cast iron pans are great in a pinch, when you don't have a lot of time, or when the weather is bad.  I have become a master of cast iron grilling; so good that it's impossible to tell that I didn't use an outdoor grill!  It does take some practice, but I promise you it is a skill worth having.  Because it's common knowledge that everything tastes better grilled.

This is the perfect spring/summer dinner, with something grilled and coleslaw.  That pretty much sums up summer food to me.  I have recently become obsessed with rutabaga for its delicate sweet flavor and amazing versatility.  Roasting it in an orange sage-butter and pairing it with mushrooms is quite tasty!

Ps. The chopped chives on top came from my garden!!! First "harvest" of the season, even though most of the garden isn't planted yet.  I love perennials :)


Grilled Split Chicken Breast

2 split chicken breast (skin-on, bone-on chicken breast)
salt
pepper
garlic powder
onion powder

Directions (for using the stove*):
1.  Preheat the oven to 375 F.  Heat a cast iron skillet over medium-high heat.
2.  Season the skin side of the chicken with salt, pepper, garlic powder, and onion powder.  Once the pan is good and hot, place the chicken in the pan, seasoned side down.  Sprinkle the other side with the same seasonings.
3.  After 2-3 minutes, flip the chicken.  You should see nice grill marks on the chicken.  Cook another 2-3 minutes.
4.  If your chicken breasts are very thick (common for split chicken breasts), sear the edges of the chicken as well, so no pink is left on the chicken.
5.  Place in the oven (skin side up) and let cook for 20-25 minutes.  Allow to rest for at least 5 minutes before serving.


Rainbow Carrot Slaw

1/2 head green cabbage, shredded (about 6 cups shredded)
3 large rainbow carrots, peeled and grated
1/4 yellow onion, grated
1/2 cup homemade mayo
3/4 tsp celery seed
2 Tbsp raw apple cider vinegar
1 tsp spicy brown mustard (optional)
salt and peper, to taste

Directions:
Mix everything together until well blended.  Allow to chill in the fridge for at least an hour before serving to develop flavors.


Orange-Sage Rutabaga and Mushroom Hash

1 recipe roasted wild mushrooms

1 medium rutabaga
1/2 tsp dried sage
1/2 tsp orange zest
salt and pepper, to taste
2 Tbsp pasture-raised butter, melted

Directions:
Preheat the oven to 425 F.  Line a rimmed baking sheet with aluminum foil and parchment paper (makes for an easy cleanup!).

Peel and dice the rutabaga into 1/2" pieces.  Add them to the prepared pan and drizzle with the melted butter, dried sage, orange zest, salt, and pepper.  Toss to coat everything evenly.

Bake for 35-40 minutes, stirring every 10 minutes or so.  They are done when fork tender and crispy on the outside.  Mix with the roasted wild mushrooms before serving.