Taste the Air-Chilled Difference®

Grilled Chicken Breast With Roasted Eggplant & Grilled Corn Salad & Lemon Thyme Couscous

by , Chef, Seattle, Washington

Grilled Chicken Breast With Roasted Eggplant & Grilled Corn Salad & Lemon Thyme Couscous

Serves 2

  • 2 boneless skinless Smart Chicken breasts
  • 2 cups warm water
  • 2 tablespoons sea salt
  • 6 peppercorns
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 tablespoons olive oil
  • Salt and pepper to taste

In a bowl, make the brine by combining water, salt, peppercorns, bay leaves, and thyme. Stir well until salt is dissolved. Add the chicken, cover, and refrigerate overnight. The next day, remove from the refrigerator, remove the chicken from the brine (discarding the brine) and let the chicken sit at room temperature for about 15 minutes before grilling. Preheat the grill to 375°F. Grill the chicken breasts for about 7 to 9 minutes per side. When the internal temperature of the chicken reaches 165°F, remove the chicken, lightly brush with a little olive oil, and season with salt and pepper.

    • Roasted Eggplant & Grilled Corn Salad
    • 1 cup roughly diced eggplant
    • 1 ear of corn, grilled
    • ½ cup cherry tomatoes, halved
    • 1 tablespoon basil
    • 1 teaspoon fresh lime juice
    • 2 tablespoons olive oil
    • Salt and pepper to taste

    Preheat oven to 400°F. Lightly season the eggplant with olive oil, salt, and pepper. Spread onto a rimmed sheet pan and roast in the oven for 5 minutes, then remove and let cool. Remove all the grilled corn kernels from the cob and add to a mixing bowl. Add tomatoes and basil. Season with lime juice, olive oil, salt, and pepper. Once the roasted eggplant is cooled down, add to salad and set aside until ready to serve.

      • Lemon Thyme Couscous
      • ½ cup diced shallots
      • 1 teaspoon minced garlic
      • 1 beefsteak tomato, diced
      • 2 tablespoon olive oil
      • 1 tablespoon fresh lemon thyme (or substitute regular thyme)
      • ½ cup white wine
      • 2 cups chicken stock
      • 1 cup Israeli couscous*
      • Salt and pepper to taste
      • *Couscous is a tiny pasta variety made from wheat flour. These small pasta pearls cook quickly and take on flavors easily, making them an incredibly versatile grain. Israeli couscous is slightly larger in size compared to standard varieties and can typically be found at your local grocer near the pasta or rice.

      To a medium pot over medium heat, add olive oil, shallots, garlic, and tomatoes and sauté for 5 minutes. Add lemon thyme and deglaze with white wine. Add chicken stock and season well with salt and pepper. Bring to a boil then add couscous. Cover with lid, turn the heat off and let it sit for 30 minutes. Stir well with a spoon and serve with grilled chicken and eggplant salad.

      Pairing: Chardonnay

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