Add Ons Recipe
Grilled Chicken | (GF) | 12, Breaded Chicken Cutlet | 18, Grilled Salmon | (GF) | 22, Sauteed Shrimp | (GF) | 14
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Ingredients
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Grilled Chicken (GF)
Breaded Chicken Cutlet
Grilled Salmon (GF)
Sautéed Shrimp (GF)
Method
Grilled Chicken (GF)
- 1
Marinate
In a shallow dish combine 2 tbs olive oil, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Add the 2 chicken breasts and turn to coat. Marinate at room temperature 15–20 minutes or in the refrigerator up to 2 hours.
- 2
Grill
Preheat grill or grill pan over medium-high heat. Oil the grates lightly. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes before slicing. Serve whole or sliced as an add-on.
Breaded Chicken Cutlet
- 3
Prep
If needed, place each breast between plastic wrap and pound to 1/4-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
- 4
- 5
Cook
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add cutlets (don’t overcrowd) and cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a paper towel–lined rack to drain and keep warm in a low oven (200°F/95°C) if needed.
Grilled Salmon (GF)
- 6
Season
Pat salmon dry. Brush each fillet with 1 tbs olive oil and rub with 1 tsp lemon zest, 1 tbs lemon juice, 1 tbs chopped fresh dill (or 1/2 tsp dried), 3/4 tsp kosher salt and 1/2 tsp black pepper. Let sit 10 minutes at room temperature.
- 7
Grill
Preheat grill or grill pan to medium-high and oil grates. Place salmon skin-side down (if applicable) and grill 4–6 minutes per side depending on thickness, until opaque and flakey (internal temp 125–130°F for medium, or 145°F per USDA). Remove and rest 3 minutes before serving.
Sautéed Shrimp (GF)
- 8
Prepare
Pat 12 shrimp dry and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 9
Sauté
Heat 2 tbs butter and 1 tsp olive oil in a skillet over medium-high heat. Add 1 tsp minced garlic and 1/4 tsp red pepper flakes; cook 20–30 seconds until fragrant. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque.
- 10