Recipe:

/ˈresəˌpē/

For Chicken with Chimichurri:

2 Large Chicken Breasts

1tsp Cayenne Pepper

1tsp Garlic Powder

1 Fresno Pepper

1 Cup Cilantro (and extra for salad)

1/2 Cup Parsley

1/2 Shallot

1/4 Cup Red Wine Vinegar

4 Cloves Minced Garlic

1tbsp Oregano

3/4 Cup EVOO

For Salad:

2 Tomatoes

1/2 Red Onion

1 Avocado

4 Stalks Heart of Palm

Black Pepper

Salt

EVOO

It is grill season baby! And I could not be happier about that. Give me all the meats, veggies and juicy fruits. How could anyone resist the smell of fresh charcoal the minute the temperature rises above 60°. With my beer in hand I created the yummiest chicken recipe along with a heart of palm salad. Easy, tasty and ready to impress.

Ah the food processor comes in handy yet again. My favorite kitchen appliance for literally everything. I make my chimichurri in advance, but it can be used immediately if you fancy. Toss in the processor 1 Fresno Pepper without seeds and stem, Cilantro, Parsley, Shallot. Mincing everything and then adding Vinegar, Olive Oil, Oregano a pinch or two of salt and Garlic.

For the Chicken, coat in salt pepper, a bit of cayenne and garlic powder. Heat up your grill and cook away from the heat. I feel that slow cooking allows for a juicy chicken with perfectly crisp skin. Your internal temperature should be around 160°. I take mine off at 160° so that they can cook further while on the cutting block. Chicken should always be eaten at 165°. I will take this moment to acknowledge that all of my grilling knowledge comes from my lovely boyfriend.

While the Chicken is grilling make your salad. Combine large chunks of palm, tomato, avocado, and red onion. Toss with a little salt and pepper, and olive oil. To finish, sprinkle on cilantro. Does it get easier than that? I think not.

Serve everything with Chimichurri on the side or poured over the chicken. Mangia!