Stove-Top Grilled Chicken
This chicken is so amazingly tasty and easy. I always use it to top my salad when I make it- a “grilled” chicken salad.
As you can see in the photo, I also sauté garlic and mushroom along with either avocado slices or use my homemade guacamole.
The salad I make is simple, I either just use lettuce or throw in anything green I have available and some sprouts if I have any made up. The dressing is smashed garlic, salt, fresh lemon and olive oil. I usually also add fresh chopped cilantro or parsley and mint, depending on what’s available. Really, you can eat it over any salad or even just grilled veggies.
With the sides I mention; salad or grilled veggies, this makes a great lunch, especially since even cold, the chicken tastes great. This dish is especially if you’re doing an elimination diet, AIP or Paleo. It will leave you satisfied and not feeling full/bloated.
There is no specific amount for the ingredients, it’s basically however many breasts you are doing that will fit in your pan, probably 2 breasts per 10 inch pan.
- 2 chicken breast
- ¼ tsp. unrefined salt
- Filtered water (about ½ cup total)
1. Place whole chicken breasts on a pan on medium-low heat that has a lid, not tight so that steam can escape. Sprinkle the salt and about 3 Tbs. of water.
2. Put the lid on and steam for about 3-5 minutes until the outside of the breast is white and you are able to cut it into slices easily.
3. Once you have cut the chicken breast into slices, put the lid on again and add a Tablespoon or 2 of water if needed.
4. Once the slices have turned completely white, don’t add more water yet. Let the side facing down dry out a little and start to brown, but be careful don’t burn. If it starts to burn just add a Tablespoon or 2 of water.
5. Once it has browned, turn over and do the same thing on the other side. This whole process takes about 20 minutes.
6. At the end, remove the lid and add a Tablespoon of water to moisten the chicken if needed; it will quickly evaporate from the heat.