Garlic Rubbed Chicken
Having recently started growing my own microgreens, I am suddenly having to find ways of eating it every day!
Tonight’s meal was a bone in chicken breast, rubbed with a mix of Kosher Salt, Garlic Powder, and finished off with just a little Paprika for the last few minutes.
I cooked it in my cast iron, and marinated with butter throughout to keep the skin from drying out.
If I had had some chicken without the bone this would have been less of a problem, but since it takes longer with the bone, make sure to keep the skin moist with a little butter in the pan. (I have seen some people swear by spraying it with PAM while cooking to keep the skin moist, but that’s up to you!)
The microgreens were Black Oil Sunflower microgreens that I harvest 3 days ago. Keeping them stored in freezer bags with a napkin has done a fantastic job helping them last for several days, and I expect a few more days yet!
Anyway, hope that inspired you a little to look more into microgreens!
~ mike
