Recipe: (Cycle 1) GRILLED CHICKEN WITH DIJON AND MEYER LEMON

GRILLED CHICKEN WITH DIJON AND MEYER LEMON  (CYCLE 1)

Ingredients
4 Meyer lemons, 2 zested and juiced

1 cup Dijon mustard
2 tablespoons finely chopped rosemary leaves

1 teaspoon crushed red pepper flakes
2 chicken breasts

Extra-virgin olive oil
Kosher salt

Directions
Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking (or use it for veggies like I did.) I only let it set for about 1/2 hour due to time. 

You can either grill the chicken outside, repainting them while they cook, or cook them in a grill pan on the stove.  I cooked mine inside since it is January and freezing outside.  I typically cover my grill pan with a cookie sheet once the chicken is cooking to prevent splatters and help cook the chicken quicker since it is covered.  I would also think that you could use a Forman Grill.  The chicken is done when the juices run clear when the pricked in the thickest part.  If you aren't sure, cut it slighting and peek.

Servings: Serves 2

***Veggie Side dish:  I used some of the left over dijon mixture on veggies.  I added red wine vinegar, garlic, and more red pepper flakes.  I chopped up broccoli, cauliflower, and red onion.  In a sprayed 13x9, I put the veggies in and spooned over a couple of spoonfuls.  I stirred it up and cooked it in the oven at 350 degrees for 20-30 minutes, stirring occasionally.  I covered it with foil once I took it out to help hold in the heat until the chicken was done.