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Jalapeño Lime Chicken Breast
Makes 2 servings
INGREDIENTS
2 boneless, skinless chicken breasts, pounded to 1/2-inch thick
2 teaspoons canola oil
Kosher salt and fresh pepper to taste
1 tablespoon cilantro, chopped
1 jalapeño pepper, seeded and sliced
Zest from 1/2 of a lime
1 teaspoon freshly squeezed lime juice
Lime wedges, for serving
METHOD
1
Prepare and preheat the oven for 15 minutes before you plan to add food.
Refill pellets as needed.
2 Place chicken into a raw cast iron pan, brush with oil, salt, and pepper then
sprinkle both sides with cilantro, jalapeño, lime zest, and lime juice.
3 Slide pan into the oven then attach the Oven Door.
4 Cook for 2-3 minutes, remove the Oven Door, carefully rotate pan and flip
the chicken over using tongs; replace the Oven Door.
5 Cook for an additional 1-2 minutes or until the internal temperature of the
chicken registers 165°F on a thermometer.
6 Remove and serve with lime wedges.
16
Seared Salmon & Asparagus Deluxe
Makes 2 servings
INGREDIENTS
2 thin salmon filets, about 5 ounces each
8 thin asparagus spears
2 teaspoons olive oil
Kosher salt and fresh pepper to taste
Lemon wedges, for serving
Dill sprigs, for serving
METHOD
1
Prepare and preheat the oven with Pizza Stone (ridged side up) for 15
minutes before you plan to add food. Refill pellets as needed.
2 On a plate, season salmon and asparagus with oil, salt and pepper.
3 Carefully place salmon on Pizza Stone in the oven then attach Oven Door.
4 Cook for 2 minutes, remove the Oven Door then carefully flip salmon over
using tongs; replace the Oven Door.
5 Cook for an additional 1-2 minutes or until desired doneness.
6 Remove and serve with lemon wedges and dill.
17
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