Roasted Hazelnut Wood Chicken Breast with a side of Lentils and fresh Green Salad. Applied Annie’s Roasted Garlic Extra Virgin Olive Oil and Jans Dry Rub On/Under the Chicken skin. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 350ºF using Hazelnut Blend BBQ Pellets. Took 1 hour and 15 minutes for the Chicken Breast to reach an Internal Temperature of 170ºF. Rested the Chicken under a foil tent for 20 minutes.
Lentils Side dish Recipe:
- 10 oz (2½ cups) dried Lentils washed and drained
- 6 cups of water (add more if needed while cooking)
- 5 tsp Chicken Bouillon
- 2 tsp Lemon Juice
- 3 tsp Crushed Garlic (10 cloves)
- 1 can (14 oz) Italian Stewed Tomatoes
- 3-4 Celery stalks
Combine Lentils, water, chicken bouillon, garlic, diced stewed tomatoes, and diced celery in medium pot. Bring to boil, cover and simmer for 30-45 minutes stirring occasionally until Lentils are tender. Add Lemon Juice. Salt and pepper to taste.
Leave a Reply