Grilled Montreal Chicken Breast

Ingredients

• 4 oz Snow Peas
• 1 Lime
• 2 Boneless Skinless Chicken Breasts
• 1 Tbsp. Montreal Chicken Seasoning
• 1 oz Honey
• ⅛ fl. oz. Red Wine Vinegar
• 1 tsp. Red Pepper Flakes
• Olive Oil
• Salt Pepper
• ters lengthwise. Trim ends off snow peas. Zest and
• quarter lime. Rinse chicken breasts, pat dry, and sea-
• son both sides with Montreal chicken seasoning.

Instructions

1. 1

   Grilled Montreal Chicken Breast: with roasted hot honey sweet potatoes and snow peas 12 oz. Sweet Potatoes 2 Boneless Skinless Chicken 1 Tbsp. Montreal Chicken .17 fl. oz. Red Wine Vinegar 1 tsp. Red Pepper Flakes

2. 2

   Cook Within: Sweet potatoes aren’t flipped, which allows one side to become darkly caramelized. Putting sweet potatoes on top oven rack keeps them farther from heat source and prevents burning. Impress your diners (and yourself) by getting pro-looking crosshatch marks on grilled meats. Imagine your grill is a clock and place meat on grill so tip points at 10 o’clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side. This enhances presentation, allows meat to cook evenly, and gets great char flavor. Montreal seasoning was first developed in the 1940s when a Canadian deli owner kept the pickling spice mixture used from making their unique style of corned beef and added it to grilled steaks

3. 3

   Prepare the Ingredients: Halve sweet potatoes and cut each half into quar- ters lengthwise. Trim ends off snow peas. Zest and quarter lime. Rinse chicken breasts, pat dry, and sea- son both sides with Montreal chicken seasoning.

4. 4

   Make the Hot Honey: While chicken cooks, combine honey, vinegar, half the red pepper flakes, and a pinch of salt in a small bowl. Taste, and add remaining red pepper flakes if desired. Set aside to let flavors marry.

5. 5

   Roast the Sweet Potatoes: Heat a grill pan or outdoor grill over medium heat. Drizzle sweet potatoes with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat and spread into a single layer. Place on top rack in oven and roast 20-24 minutes, or until sweet potatoes are tender, lightly browned on top, and deeply caramelized on bottom. Remove from oven and set aside.

6. 6

   Cook the Snow Peas: Place a medium pan over medium-high heat. Add 1 tsp. olive oil and snow peas to hot pan. Cook, stirring frequently, 3-5 minutes, or until snow peas are lightly browned and tender. Season with ¼ tsp. salt and ¼

7. 7

   Grill the Chicken: While sweet potatoes cook, drizzle each chicken breast with ½ tsp. olive oil. Place on hot grill and cook 4-6 minutes on each side, or until chicken reaches a minimum internal temperature of 165 degrees. Remove from grill and let rest 2-4 minutes.

8. 8

   Plate the Dish: Place sweet potatoes on a plate and drizzle with hot honey and lime zest. Place snow peas and grilled chicken next to potatoes.. Garnish with lime wedges. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • A little goes a long way when it comes to red pepper flakes.

9. 9

   Add half at first, taste, and add: more if desired. the recipe before you start–we promise it will be time • Move oven rack to top position