Grilled Rosemary Chicken with Pasta Salad & Broccolini

Grilled Rosemary Chicken

Ingredients:

• Chicken (2 large breasts - you want them large enough that the brine will not break them down and it will keep its moisture on the grill)

• Rosemary

Brine:

• Water (4 cups)

• Apple Cider Vinegar (1 cup)

• Salt and Pepper (1 tbs each)

• Rosemary (4 tbs)

• Sugar (1 tbs)

Directions:

Brine the chicken (2 - 24 hours before grilling)

1. The night before boil the water and add all the ingredients for the brine until the sugar and salt have dissolved (I'll be honest, I didn't boil it and just skipped to the next step and it was still okay)

2. When cooled, add brine and chicken breasts to a gallon sized Ziplock. Put it in the fridge to brine over the next day. (Another note of honesty, I did this the morning of instead of the night before and it was great. I would not do more than 24 hours or less than 2 hours)

Grill the chicken

1. Take the chicken out of the fridge and tell your resident Grill Master to get to work. In my house, that's not me.

2. Tell said Grill Master the chicken just needs to go on the grill at full heat (we have a weak grill) for about 40 min, or until your meat thermometer reads 165°F

3. When complete, squeeze a lemon on top, add rosemary, and slice thin

Red Pepper Broccolini

Ingredients:

• Broccolini

• Olive Oil

• Salt

• Pepper

• Crushed Red Pepper

Directions:

1. Rinse broccolini and remove any unwanted leaves

2. Coat in olive oil and season with salt, pepper, and crushed red pepper

3. Again, give this to the Grill Master and tell him or her to place it directly on the grill for 10-15 minutes (if you are making with the chicken, it will go on when the chicken is almost done so it is hot and ready at the same time)

4. When it is done, squeeze a lemon on top!

Stir-Fry Pasta Salad

Ingredients:

• Pasta (I used 1/2 a box of bow-tie)

• Cherry Tomatoes (1-2 handfuls)

• Bell Peppers (2)

• Snap Peas (1-2 handfuls)

• Fresh basil (couple leaves)

• Fresh Cilantro (couple leaves)

• Lemon (1 full, squeezed)

• Olive Oil (1 tbs)

• White Wine Vinegar (1 tbs)

• Salt and Pepper (to taste)

• Crushed Red Pepper (1 tbs)

Directions:

1. Boil water for the pasta

2. While waiting for the water, cut up your bell peppers, tomatoes, and snap peas

3. Add your pasta to the water and cook as directed on the box (mine was 15 min)

4. Add the cut veggies to a skillet on low-heat and cook for the amount of time it takes to make the pasta. When your pasta is a couple minutes away from being done, add your fresh basil and cilantro,

5. Drain the pasta and rinse with water to cool. You can then add the noodles back to the pot and pour the skillet of veggies in with it.

6. Squeeze a full lemon in, add olive oil, vinegar, crushed red pepper, and salt and pepper, and mix it up. Done!