Guys I love summer. In part because I love to grill. Probably way too much. I hear all of these ads that are like “you need to buy dad’s grilling essentials!” and in my brain I tell them they are wrong because mom is the one who needs the grilling essentials in our house (I’ve never been very good at traditional gender roles). I don’t have a fancy grill, just an old school charcoal grill. The flavor I get off of that thing is phenomenal. I wouldn’t trade it for the fanciest gas grill they sell. Seriously. ANYHOO. Let’s talk about this:
Yeah. I know right. Looks amazing. Delicious pastured chicken marinated in olive oil and fresh herbs filling with that unmistakeable smokey flavor from a charcoal grill. It is what dreams are made of.
What was even better here was that I actually cooked the meat perfectly. Our meat thermometer broke from overuse, so I cooked this to its ideal state using pure skill (and probably a large quantity of estimation and pure luck). Regardless, I think you guys deserve to have the recipe. I would have liked to have a really good picture of the finished product, but it disappeared so fast that the best I’ve got is a picture of the leftovers after they’ve been in the fridge for a while. The only reason there were leftovers was because I made a massive quantity for 2 people.
It really doesn’t look that great cold. But basically what I did was put the chicken on carrot noodles and generously drizzle (ok, pour) the sauce over top. I bought the carrot noodles from Aldi (I have a toddler,I only get so many cooking minutes in a day), so I’m not including the directions for those in the recipe because you’re an adult and can read the box.
I promise you won’t be disappointed by this recipe! Let me know in the comments if you try it and what variations you made!
Healthy Grilled Chicken with Creamy Goat Cheese Sauce
For the Chicken:
- 2 large chicken breasts
- A bunch of Fresh Basil, Parsley and Oregano
- 4 TBSP Olive Oil
For the Sauce
- 2 TBSP Olive Oil.
- Fresh Parsley
- A load of garlic
- Salt and Pepper
- 1 cup chicken broth
- 4oz log of goat cheese
- For the Chicken: Marinate in the olive oil and herbs overnight if possible (I really only did a couple hours, but longer is better). Grill over charcoal until the meat reaches the appropriate temperature.
- For the Sauce: Sauté the parsley, garlic, salt, and pepper until lightly browned. Deglaze with the chicken broth. Let it simmer until it is reduce by 25-50% (depending on how runny you want your sauce. I kept it pretty runny and it was perfect). Add the goat cheese and cook until the cheese is mostly melted.
- Plate the chicken then pour the sauce over top.