Grilled Chicken and Vegetables with Red Bell Pepper Sauce
A colorful, gluten, grain, and dairy free meal! To keep this meal low stress you can prepare the sauce in advance.
Servings 4 servings
Ingredients
For Chicken:
- ⅓ cup Sea salt (for brining)
- 4 small (ish) boneless/skinless chicken breasts, brined for 30 minutes
- 6 cups water
- olive oil to brush on chicken
- sea salt
- pepper
The Veggies:
- 2 bunches asparagus, end trimmed
- 1 tablespoon olive oil
The Sauce:
- ½ cup chopped roasted red bell peppers (from a jar or see link above to make your own)
- ¾ cups good quality mayonnaise
- 1 tablespoon minced garlic
- one generous pinch sea salt
- ⅛ teaspoon cayenne pepper
- a little olive oil if needed for thinning
Instructions
To brine and prepare chicken breasts:
- Place 6 cups water and 1/3 cup sea salt in a large bowl and stir
- Place chicken breast pieces in the water for 30 minutes.
While breasts brine, make sauce and prep veggies
For Sauce:
- Combine all the ingredients in a food processor or blender, and process for 30 seconds. Scrape down the sides rubber spatula, and process for 30 seconds longer. If needed, thin with a little olive oil. Store in an airtight container in the refrigerator for up to 1 week.
The Vegetables:
- Trim ends off asparagus, brush with olive oil and sprinkle with sea salt and pepper
Grilling:
- Make sure grill is clean and wipe with coconut oil or grill spray. Preheat grill to 425 degrees. Remove breasts from brine and pat with a paper towel, season with salt and pepper.
- When grill pan is hot, add chicken to the grill and cook 7-9 minutes a side. When you have about five minutes left on chicken, add asparagus to grill. Cook for five minutes, turning at the halfway point.
- Remove chicken and vegetables from grill. Serve with red bell pepper sauce on top and in a bowl for dipping.