Grilled chicken breasts with sweet potato wedges and kale, onion, and peppers: 100% grilled, 100% Bryson Farms

A perfect heat wave dinner—the kitchen stays cool while everything is cooked outside on the grill.

Lebanese Chicken breasts (inspired from Epicurious)

Ingredients

  • 4 Chicken breasts (boneless and skinless)
  • 4 Garlic cloves
  • 1 tsp salt
  • ½ fresh lemon juice
  • ¾ c. olive oil
  • 1 tsp sweet paprika
  • Pepper

Guidelines

  • Chop the garlic and smash it in a bowl with the salt to make a paste
  • Add the lemon juice, oil, paprika and pepper and mix ingredients to combine
  • Pour over the chicken breasts
  • Turn the chicken in the marinade to coat
  • Cover and refrigerate 4-5 hours
  • Cook chicken on a medium-high grill for 7 minutes per side
  • Cover with foil when done and let sit for a few minutes for the juices to set

Grilled Kale, onions, and peppers 

Ingredients

  • Kale
  • Sweet onions
  • Peppers
  • 1/3 c. Olive oil
  • Montreal steak spice (or sea salt and pepper)

Guidelines

  • Wash the kale and strip the leaves from the stems and roughly chop
  • Cut a sweet onion into fat wedges
  • Cut a sweet pepper into fat slices
  • Mix all ingredients in bowl and douse with olive oil and salt and pepper
  • Toss with your hands and squeeze the kale to bruise it a little
  • Cook on the grill on a vegetable grilling sheet

Grilled sweet potatoes

Ingredients

  • Sweet potatoes
  • Olive oil
  • Sea salt
  • Paprika

Guidelines

  • Wash and peel sweet potatoes, cut into thick wedges
  • Place in a shallow bowl or on a plate and microwave for 3-4 minutes. You want them to get a jump start on the cooking process, but they should not be completely cooked.
  • Slather with olive oil so the wedges are well coated
  • Season with sea salt and paprika
  • Place on the grill to finish cooking