You have Reservations with Lightning 100. Today, Adam sat down with Executive Chef Alex Grainger from Silo. Chef Alex shared tips on searing chicken, how to succeed in a kitchen, and the difference between cooking in Nashville and New York.
Try this week’s recipe!
|4 SMF Boneless Skinless Chicken Breasts
1 Cup Uncooked Orzo
2 Tablespoons Capers
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Greek Seasoning Blend
|1 Teaspoon Bottled Minced Garlic
1/2 Teaspoon Salt
1 Large Red Bell Pepper (Thin Strips)
1/2 Cup Green Onion, Finely Chopped
|Cook orzo according to package directions.
While orzo is cooking, heat medium skillet over medium-high heat. Coat pan with cooking spray. Add chicken and cook on each side until done. Remove from pan.
In a mixing bowl, combine capers, lemon juice, olive oil, Greek seasoning blend, garlic and salt; set aside.
Apply more cooking spray to your skillet. Add bell pepper and saute for 2 minutes. Add onions and saute until peppers begin to brown. Return chicken to pan. Stir in caper mix.
|Serve over Orzo.|