Recipe courtesy of USA Rice Federation.
Slate cooking, a rustic method popularized in France, makes outdoor grilling more versatile and entertaining. Using a sizzling hot slate tile is a great way to grill chicken alongside a delicious side of brown rice, which is not often prepared on the BBQ. Using leftover, cooked brown rice speeds up the process making this an easy, healthy weeknight meal.
2-250 g boneless, skinless chicken breasts
2 tsp (10 mL) olive oil
1/2 cup (125 mL) lemon juice
1 tsp (5 mL) lemon zest
1 small clove garlic, minced
1 tsp (5 mL) dried oregano, preferably greek
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) pitted and chopped mixed olives
1 small asian eggplant, diced
1 small zucchini, diced
1 tbsp (15 mL) sumac
2 cups (500 mL) cooked U.S. brown rice
1/2 cup (125 mL) low fat tzatziki (optional)
Wash natural (untreated) slate tile and let dry completely overnight. Place 2-12×12 or 1-12×24 slate tile on cold BBQ grate, lightly oil the slate and turn BBQ on high; let heat for at least 1/2 hr to 45 minute with lid closed to get the tile very hot. Slate will pop and crackle, cracking or splitting may occur while heating.
Cut chicken breasts in half, lengthwise through the middle. Season with 1 tsp olive oil, 1/4 cup lemon juice, zest, garlic, oregano and pepper. Place on hot slate to cook, about 10 minutes per side.
Meanwhile, in a bowl, toss together 1 tsp olive oil, 1/4 cup lemon juice, olives, eggplant, zucchini, sumac and cooked rice. Place rice on heated slate and grill until zucchini is cooked and eggplant has softened. Serve with tzatziki, if desired.
Makes 4 servings.
Tip: Do not lift the slate off the BBQ grate while the grill is lit. Instead, remove the grate and slate using oven mitts.
PER SERVING (1/4 recipe): 350 calories, 10 g fat, 2 g saturated fat, 79 mg cholesterol, 411 mg sodium, 32 g carbohydrates, 4 g fibre, 33 g protein. % RDI: 4% calcium, 10% iron, 2% vitamin A, 40% vitamin C.
