Grilled Chicken & Charred Romaine

Recipe Directions

1. If you are using a grill: Preheat your grill to high heat. Cut open the package of chicken breast (a) and place on a plate. Drizzle both sides with oil and season with a pinch of salt and pepper. Place the asparagus and broccoli (b) and romaine hearts (c) on a plate and drizzle 1 tsp of olive oil (per 2 servings) over top. Season with a pinch of salt and pepper.
2. Place the chicken on the grill and close the lid. Cook for 2 minutes, then use tongs to rotate the chicken breasts 45 degrees, but do not flip them over. Close the lid and cook for another 2 minutes. Then, flip the chicken over and cook that side for 2 minutes, then turn 45 degrees and cook for a final 2 minutes. The lid should be closed while the chicken cooks. When the chicken is done, place on a cutting board to rest.
3. Place the asparagus and broccoli on the grill (position in a clump and across the grill grates so they don’t fall through). Grill for 30 seconds. Gently turn the vegetables over and cook for another 30 seconds. Place back on the plate.
4. Put the baguette pieces (d) on the grill and press down on them with the tongs. Grill for 1 minute, then flip over and push down with the tongs again. Grill for another minute. Then put on the plate with the asparagus and broccoli.
5. Place the romaine hearts on the grill. Cook for 90 seconds. Remove from the grill and place on the plate with the asparagus, broccoli and baguette. (See serving notes at #5 in the next column).
6. Or if you are using an oven: Preheat your oven to 425 degrees fahrenheit. Cut open the package of chicken (a) and place on a plate. Season both sides with a pinch of salt and pepper. Place the asparagus & broccoli (b) and romaine (c) on a plate. Season with a pinch of salt and pepper.
7. Heat a skillet or saute pan over medium-high heat. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Sear the chicken for 2 minutes, flip over, and sear the other side for 2 minutes. After searing, bake in the oven for 7 minutes. Then place on a cutting board to rest.
8. Put the skillet you were using back on the stovetop over medium-high heat for 1 minute. Add 1 tsp of olive oil, plus the asparagus & broccoli. Blister the vegetables for 1 minute, then place on a plate to rest. Add another tsp of olive oil and put the romaine in the pan. Cook for 30 seconds and then place on the plate.
9. Wipe out the pan and add a tsp of olive oil. Place the baguette (d) in the pan and cook for 30 seconds, then flip over and cook the other side for 30 seconds.
10. To serve, put the asparagus and broccoli down on your serving plates. Place the romaine on top and drizzle the lemon caper aioli (e) over the vegetables. Cut the chicken into 1/2 inch thick slices and place on top. Sprinkle the grated parmesan (f) over the dish. Serve the baguette on the side.