Italian · Dinner
Grilled Chicken Under a Brick (GLP-1)
Chicken thigh pressed under a brick on a hot grill until golden-skinned and crispy, seasoned with garlic, rosemary, and lemon. Served over cannellini beans and arugula sautéed with lemon and olive oil, delivering authentic Tuscan pollo al mattone technique with built-in fiber and lean protein.
$4
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
386Calories
38.2gProtein
14.8gFat
21.3gCarbs
1.6gSugar
6.9gFiber
760mgSodium
133mgChol
3.6gSat Fat
760mgPotassium
95mgCalcium
3.8mgIron
0.6mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat chicken thigh dry, rub both sides with minced garlic, rosemary, lemon zest, and 1 tsp olive oil. Let sit at room temperature 15 minutes.
2
Grill
Heat grill pan over medium-high heat until smoking. Lay chicken skin-side down, weight with brick or skillet, cook 7–8 minutes until skin is deep golden and releases easily.
3
Grill
Flip chicken, replace weight, cook 5–6 minutes over medium-high heat until thickest part reaches 165°F. Meanwhile, warm remaining 1 tsp olive oil, add beans and salt, cook until heated through.
4
Plate
Rest chicken 3 minutes, slice, stir wilted arugula into warm beans, season with lemon juice and pepper, serve chicken over mixture.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken thigh, skin-on
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 11 lemon
- 4 tsp4 tsp olive oil
- 1 cup180g cannellini bean
- 22 small handful arugula
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
