Light Lemon Chicken Brio

Light Lemon Chicken Brio

Executive Chef, Josh La Quet, from Brio Tuscan Grille, makes Light Lemon Chicken Brio

Light Lemon Chicken Brio

2 oz zucchini, sliced

2 oz roasted carrots

3 oz broccoli, blanched

4 pieces seared red bell peppers

Canadian Steak Seasoning

10 oz chicken

2 slices sliced lemons

2 oz ladle sauce, roasted garlic

½ Tbsp lemon juice squeezed

1 tsp capers

1 tsp chopped parsley

1 pinch salt & pepper mix

1 Tbsp. butter unsalted


Heat a non stick saute pan, spray with olive oil spray.

Add zucchini and carrots, sear and heat through.

Add broccoli and pepper pieces, heat.

Add water and seasoning, toss to combine.

Spray chicken with olive oil spray, season with Canadian Seasoning.

Place chicken on grill, serving side down.

Mark chicken on first side and flip.

Continue to cook to an internal temperature of 165 degrees.

Do not overcook chicken.

In another saute pan, add lemon slices, roasted garlic sauce, lemon

juice and capers.

Heat, add parsley, season with salt and pepper.

Add butter, stir to incorporate.

Place vegetables on the left side of a rectangular plate.

Place chicken on the right.

Pour sauce over chicken.

Chicken is unmarinated and pounded to 1/4'' thickness.

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