Grilled Chicken & Vegetables With Peach Spinach Salad

Ingredients

• Chicken pre-prep (I like to do this the day before to really flavor and tenderize the meat)
• 2 boneless/skinless chicken breasts
• Yoshida Gourmet Sauce
• Sriracha Hot Chili Sauce
• Schilling Montreal Chicken Spice
• Crushed Red Pepper
• Ground Ginger
• Ground Thyme
• Ground Sage
• Crushed Dry Basil Leaves
• Johnny Seasoning
• Fresh Rosemary Sprigs (2)
• Extra virgin olive oil
• 1 lb brussel sprouts
• 3 or 4 large peppers (pick variety you enjoy)
• Large bag fresh organic bay spinach
• 1 large freestone peach
• Shelled walnuts
• balsamic vinegar

Preparation

1. Chicken pre-prep (I like to do this the day before to really flavor and tenderize the meat): In a gallon size storage bag, pour 1/2 cup Yoshida Gourmet Sauce, squirt in some Sriracha Hot Chili Sauce, 1 tsp Schilling Montreal Chicken Spice, 1 tsp crushed red pepper, 1/2 tsp each ground ginger, thyme, sage, and basil leaves. Stick in 2 fresh Rosemary Sprigs (2). Put the chicken into the storage bag filled with the marinade and move around until well covered. Place in the refrigerator and turn over at least once during the marinating process. Best if it sets over night and cook the next day.
2. Pre-prep for Brussel Sprouts and Grilling (use less spice or eliminate the spice if you like a mild flavor): Place fresh brussel sprouts in a bowl, wash and remove water. Place bowl in the microwave for 3 minutes. The sprouts will be hot so proceed with caution when adding the following to the bowl and tossing with your hands. Pour about ¼ cup extra virgin olive oil, sprinkle in Johnny Seasoning, squirt in a small amount of Sriracha Hot Chili Sauce, and 1/2 tsp crushed red pepper into the bowl and evenly coat the sprouts. Place sprouts onto 2 metal skewers (about 5 sprouts per skewer) and place onto well oiled grill.
3. Pre-Prep for Peppers and Grilling (use less spice or eliminate the spice if you like a mild flavor): Feel free to use any pepper (green/red/yellow), my personal favorites are the red bells. No need to dirty another bowl, so use the brussel sprout prep bowl and pour ¼ cup extra virgin olive oil, Johnny Seasoning, Sriracha Hot Chili Sauce, and 1/2 tsp crushed red pepper. Prep the peppers by washing and removing the stems and seeds. Cut lengthwise into wedges and place into the bowl. Coat the peppers thoroughly and place on the prepared grill with the brussel sprouts.
4. Grill the Chicken: Add the Marinated Chicken Breast on a separate grill level and cook for about 20-30 minutes (depending on grill). Do not overcook as you want the meat to be tender, juicy and not dry. I like to take a piece of chicken off and cut into it and when the meat is no longer pink inside, it is done. Remove from the grill.
5. Fresh Peach Spinach Salad: In a large bowl add a few handfuls of fresh spinach leaves. Wash, remove the pit and dice up a fresh peach into the spinach leaving the skin on the fruit. Drain the water from a 15.5 oz can of reduced sodium garbanzo beans. Add ½ the can to the spinach and peaches. Add ½ cup of raw chopped walnuts over the salad. Sprinkle the salad with Johnny Seasoning, Add ¼ cup extra virgin olive oil, and shake balsamic vinegar over the top. Toss the salad and take a taste (the fun part). At this point, flavor the salad as you like by adding more balsamic, seasoning, or simply enjoy as is.