Grilled Chicken Breasts with Herbs & Lemon

Suggested Piece: Smokeless Broiler

Ingredients

2-4 skinless chicken breasts (about 1 1/2 lbs. total)

1/3 c. extra virgin olive oil

3 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. black pepper

2 tbsp. finely chopped fresh parsley

1/2 tsp. finely chopped fresh thyme

1/2 tsp. finely chopped fresh oregano

1/4 tsp. finely chopped fresh rosemary

3 tbsp. lemon juice

Directions

Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness. Place chicken in a large resealable ziploc bag. Add all the other ingredients and massage to evenly coat. Seal bag and marinate in the refrigerator for at least an hour, but ideally four. Coat Smokeless Broiler grates with nonstick spray. Place chicken directly on Smokeless Broiler and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F. Transfer to a plate and let rest for a few minutes. Slice and serve!

Sweet Potato Pancakes

Suggested Piece: 11" Square Griddle, 3 Qt. with Culinary Basket

Ingredients
1/2 c. mashed sweet potato
2 eggs
3/4 tsp. ground cinnamon
Pinch of ground ginger
Pinch of allspice
Pinch of salt
Cooking spray (opt.)

Instructions
Process sweet potato on #2 cone and cook in 3 qt. with culinary basket; stir to mash and let cool. Whisk together 1/2 c. of mashed sweet potato and eggs until well-combined. Add seasonings and stir. Preheat 11" square griddle. Drop the sweet potato mixture by spoonfuls on griddle. Flip each cake and cook until lightly golden brown on the outside and cooked through.

Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup.

Click here for tips on cooking oil-free pancakes.