This is a spin on a traditional lemon pepper chicken. I seasoned the grilled chicken with a simple seasoning then made the sauce to get that same flavor profile just made a little fancier. The balsamic vegetables were an easy way to use up some extras i had from a previous meal, but add the glaze adds another layer of flavor. Another dish that ends up looking much more complicated than it actually is!!
Grilled Chicken with Lemon Beurre Blanc and Roasted Balsamic Vegetables
Ingredients:
White Rice: Use whatever is your favorite and follow normal cooking directions. I used 1 cup of Jasmine rice.
Grilled Chicken: I used boneless skinless chicken breast, just use same method for however many you need to cook.
- Salt
- Black Pepper
- Garlic powder
- Paprika
- olive oil
Lemon Beurre Blanc
Roasted Balsamic Vegetables
Directions:
- Start grill. Add seasoning to chicken by coating with oil then applying a thin coat of the salt, pepper, garlic, and paprika. When grill is hot start cooking chicken.
- Start rice, just follow direction on package.
- When chicken reaches internal temperature of 165*F remove from grill and let rest.
- While chicken is resting, start Beurre Blanc.
- Add rice and vegetables to plate, slice the chicken and place on the plate then top with the sauce until the entire chicken is covered.
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