Recently, my husband cooked up a new easy summer dinner, based on my recipe for Rosemary-Lemon Grilled Chicken. It's made on the grill on a Lodge cast-iron skillet (always nice when you don't want to heat up the kitchen).
Here's all it takes to make it, plus a nice bottle of 2014 Sauvignon Blanc from Bonterra Vineyards in California (crisp with a hint of honeydew melon, yet not a drop of cloying sweetness...awesome):
GRILLED CHICKEN & ARTICHOKES
Prepare the chicken for the grill as directed in my Rosemary-Lemon Grilled Chicken recipe (shown above are organic chicken breast tenders from Trader Joe's). Get a 12-ounce can of marinated artichoke hearts (Trader Joe's has several nice varieties to choose from). Drain the liquid from the artichokes and cut up into smaller pieces, as desired. Wash about a half-dozen button mushrooms (white or brown), snip the ends off the stems, and quarter. Sauté mushrooms in about 2 Tbsp. melted butter (salted or unsalted), plus a little garlic powder and freshly-ground black pepper, over low heat until soft (about 8 minutes). Preheat a gas grill to 300°F. Grease a Lodge cast-iron skillet with a little ghee, and lay the strips of marinated chicken on the grill (plus a little of the lemon marinade). Close the lid on the grill and allow to cook for 5 minutes, then flip the chicken strips over. Lay artichoke pieces on top of the chicken, close the grill lid again, and allow to cook for another 8-10 minutes or until the chicken has reached an internal temperature of 165°F on a food thermometer. Serve over fresh hot rice with steamed veggies on the side.
I hope you enjoy this easy summer dinner as much as we do!