Ingredients
Scale
GRILLED CHICKEN:
- 2 lbs boneless skinless chicken breasts
- 1 cup balsamic vinegar
- 2 TBSP Bertolli Organic Extra Virgin Olive Oil
- ½ tsp salt (iodized salt works best for marinades)
- 1 tsp black pepper
- 1 TBSP Oregano
- 2 tsp garlic powder
PESTO/CAULIFLOWER:
- Bertolli Organic Extra Virgin Olive Oil (4 TBSP for pesto, 1 TBSP for each foil packet)
- 1 head of purple cauliflower
- 6 kumquats (4 for juice squeezed into pesto, 1 for each foil packet)
- 8–12 leaves of basil (used for pesto)
- 5 cloves of garlic (1 used for pesto, 2 for each foil packet)
- Sea Salt
- Crushed Black Pepper
Instructions
CHICKEN:
Marinate chicken for 4-5 hours. Grill on each side for 7-8 minutes or until no longer pink in the middle. Follow our guide on How to Grill Chicken.
PESTO:
Add ingredients below to a food processor and mix until basil leaves are finely ground and mixed.
- 4 TBSP EVOO
- Juice of 4 freshly squeeze kumquats
- 8-12 basil leaves
- 1 fresh garlic clove or ½ tsp minced garlic
- Dash of sea salt
CAULIFLOWER FOIL PACKETS:
- Wash and cut purple cauliflower into pieces (about 1.5 inches), split into two even servings for grilling in foil packet. Add to 18″ x 18″ piece of foil.
- Cut 2 kumquats into small pieces (about ¼ inch), split evenly, and add to each foil packet
- Add 2 garlic cloves to each foil packet, drizzle 1 TBSP of EVOO, add salt and pepper to your liking
- Drizzle 1 TBSP from pesto on each packet of cauliflower, reserve remainder for garnishing grilled cauliflower
- Enclose all contents in the foil packet and shake to mix ingredients
- Grill on medium-high heat for 20-25 minutes (or until cauliflower is tender)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilled