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Grilled Chicken, Wild Rice + Watermelon Salad


Is there anything more refreshing and juicy than a ripe watermelon on a hot day? We finally got a break from all this rain and I couldn't get to the grill fast enough! I wanted that char grilled flavor but with something light and refreshing that just screamed 'SUMMER IS HERE!"

Do you know how to pick out a perfect Watermelon? There is a whole science behind this you know... the bigger and more golden yellow the spot, the more ripe and ready the watermelon. Pick yourself out a winner and try this delicious summer dish!

Tag me in your creations, I love to see everyone's adaptations of these fun dishes!

SERVING SIZE: 4

PREP TIME: 5 MINUTES (The Chicken should marinate for 8-24 hours)

COOK TIME: 30 MINUTES

INGREDIENTS:

CHICKEN MARINADE:

1 cup EVOO

1/3 cup White Wine Vinegar

3-4 cloves of Garlic (minced)

3 tbsp fresh Oregano

3 tbsp fresh Basil

Salt + Pepper

WATERMELON SALAD

1/4 of a Seedless Watermelon (sliced into 1/2 inch triangles)

1 cup Organic Feta Cheese

1/3 Cup Fresh Basil (chopped)

1/2 Cup Fresh Mint (chopped)

Sea Salt

Cracked Black Pepper

Balsamic Reduction*

EVOO

RICE:

2 Cups Wild Rice

3.5 Cups Chicken Stock

1 tbsp Grassfed/Vegan Butter or Ghee

S+P

RECIPE:

After marinating the chicken for 8-24 hours, heat the grill. While the grill is heating bring the chicken to room temperature - cold proteins on a hot grill tend to seize and become tough. Grill the chicken, flipping regularly until just 165 degrees - no need to overcook!

While the chicken is grilling, bring the chicken stock and rice to a boil on high heat. Once boiling, reduce the heat to simmer and cook for 15-20 minutes or until the liquid is completely absorbed. Turn off the heat, stir in butter, S+P and combine. Let stand, covered until ready to serve.

Once the chicken is done, let is rest at room temperature for 5-10 minutes to keep all of the juices inside and moist. When ready to plate, use a sharp knife to slice into the chicken partially through to vent. Place the chicken on top of the rice to absorb the juices and not run into your watermelon causing it to get soggy. Set one Watermelon triangle on the plate, top with herbs and feta and then stack another slice on top and repeat. Drizzle with a little EVOO, Balsamic Reduction and S+P. Voila! So simple and SO delicious! Happy Eating! It's Summer Y'all! :)

*to make balsamic reduction - cook 1 cup balsamic in a pot on low heat, stirring frequently until reduced to at least half, the longer it reduces, the thicker it will be


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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