Lemony chicken and Rapini

This one is extra easy because the spice mixture is already done for you.  But still yummy!


For the chicken:

Boneless skinless chicken breast

David’s Lemon Herb Rub
Avocado oil

Sea salt

For the Rapini:

1/2 bunch rapini

1 tbsp extra Virgin Olive Oil

1/4 vidalia onion (chopped)

1/4 tsp chili flakes

2 cloves garlic (chopped)

Lemon juice (for drizzling)



Coat the chicken breast in a little bit of avocado oil.  Sprinkle with David’s Ruband sea salt.  Massage to coat.  Grille chicken breast(s).

Rapini:  Bring a large pot of water to a boil.  Add rapini and blanch for about 3 minutes or until stalks are tender.

 Remove from water and fill pot with freezing cold water.  Remover rapini and pat to dry with paper towel.  Set aside.

 On a medium sauce pan add olive oil.  (Medium heat).  Add garlic, onion and chili flakes.  Sauté until fragrant.  Add rapini and toss to coat just to warm the vegetable. (About 2 minutes)

Remove from heat and drizzle with fresh lemon juice.

 Ready to eat.  I added a simple green salad on the side.

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3 thoughts on “Lemony chicken and Rapini

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