Grilled Chicken Breast with Foraged Vegetables, Nettle Pesto, and Grilled Lightning Tree Farm Flatbread

Name: Grilled Chicken Breast with Foraged Vegetables, Nettle Pesto, and Grilled Lightning Tree Farm Flatbread
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 85 grams butter; 4 chicken breasts* (See Cooks Note); 5 sprigs fresh parsley; 2 cloves garlic, minced; 1 teaspoons ground black pepper, plus more for seasoning; 1 Tbsp honey; 1 lemon, zested (use this lemon to tablespoon over chicken); 12 morel mushrooms; 57 grams olive oil; 2 Tbsps olive oil; 1 medium onion, diced; 2 Tbsps chopped parsley leaves; 12 ramps; 237 milliliters ricotta cheese (recommended: Old Chatham Sheep Herding); 1 teaspoon salt; 1 teaspoon salt, plus more for seasoning; 4 servings Salt and freshly ground black pepper; 454 grams stinging nettle; 1 Tbsp sumac; 414 milliliters warm water; 1 teaspoon yeast (recommended: Red Star); 12 knot weeds

You can never have too many main course recipes, so give Grilled Chicken Breast with Foraged Vegetables, Nettle Pesto, and Grilled Lightning Tree Farm Flatbread a try. This gluten free and primal recipe serves 4. One serving contains 754 calories, 38g of protein, and 56g of fat. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes. Head to the store and pick up ricotta cheese, parsley, morel mushrooms, and a few other things to make it today. To use up the sumac you could follow this main course with the Tangy Whipped Yogurt with Honey-Muddled Red Raspberries and Sumac as a dessert. It is perfect for The Fourth Of July. If you like this recipe, you might also like recipes such as Grilled Bread Salad with Chicken Breast and Summer Vegetables, Pan-grilled chicken and vegetables with pesto, and Pan-grilled Flatbread With Mushrooms And Autumn Vegetables.

Instructions

Watch how to make this recipe.

First make the pesto:Toss the nettle into a pot of boiling water and cook for 1 minute.

Ingredients you will need

Stinging Nettle

Pesto

Water

Equipment you will use

Pot

Remove and place in a bowl of ice water for 30 seconds.

Ingredients you will need

Water

Equipment you will use

Bowl

Remove and squeeze to remove excess liquid.

Saute the onions in butter until translucent, then add nettle, and garlic. Cook for 3 minutes, puree this mixture in a food processor (or pass through meat grinder) until smooth then add parsley, ricotta, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Ricotta Cheese

Butter

Garlic

Stinging Nettle

Onion

Meat

Equipment you will use

Food Processor

Meat Grinder

Transfer to a container and store in the refrigerator until ready to use.

Next, rub the chicken breasts and vegetables with olive oil and season with salt and pepper.

Ingredients you will need

Chicken Breast

Salt And Pepper

Vegetable

Olive Oil

Dry Seasoning Rub

Sprinkle the sumac on the chicken and drizzle with lemon juice.

Ingredients you will need

Lemon Juice

Whole Chicken

Sumac

Place the chicken in the refrigerator for a few hours. Preheat the grill.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Place chicken and vegetables on the grill and cook, turning occasionally, until cooked through. Take off the grill and let rest for 10 minutes.

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Vegetable

Whole Chicken

Equipment you will use

Grill

Serve with the pesto, sauteed morels, and flatbread.

Ingredients you will need

Flatbread

Morel Mushrooms

Pesto

Clean the morels and place them in a saute pan with the butter.

Ingredients you will need

Butter

Morel Mushrooms

Equipment you will use

Frying Pan

Add salt, pepper, and parsley. Cook the morels over low heat, until soft and cooked through.

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Parsley

Morel Mushrooms

Pepper

Salt

Pour over the chicken.

Ingredients you will need

Whole Chicken

For the flatbread:Start the yeast in warm water and add honey.

Ingredients you will need

Flatbread

Honey

Water

Yeast

Add the flour, salt, and oil and knead the dough until it forms a ball. Cover the dough and let it rest at room temperature for an hour.

Ingredients you will need

Dough

All Purpose Flour

Salt

Cooking Oil

Cut the dough into 2 to 3-ounce pieces and form them into balls. Cover and let rest or wrap them in plastic wrap and refrigerate. When ready to cook, flour a flat surface and roll out the dough to 1/3 to 1/4-inch thick.

Ingredients you will need

Dough

All Purpose Flour

Roll