GutRx Jasmine Tea Brined Chicken With Nightshade-Free Salsa Verde

- Rating -

No ratings yet

- Servings -


- My Notes -

  • 1.5 quart Boiling Water
  • 3 Jasmine Tea - bags
  • 1 Green Tea - bag
  • 0.25 cup Rock Salt
  • 1 tablespoon Maple Syrup
  • 1.5 cup Fresh Italian Parsley
  • 2 Boneless Chicken Breast
  • 1 cup Fresh Cilantro
  • 1 cup Fresh Mint
  • 1 Lemon - zested
  • 0.5 cup Olive Oil
  • 1 tablespoon Capers
  • 2 tablespoon Lemon Juice
  • 1 Lemon - sliced
  • To make the Jasmine tea brine… Put the tea bags in a large heat friendly pot, and pour boiling water over. After 10 minutes, remove tea bags. Add salt and maple syrup, and let cool.
  • To make the Nightshade-Free Salsa Verde…. Instructions: Hand pick 1 cup Italian parsley, cilantro, and mint leaves off of stems and measure out a cup each. Roughly chop up the leaves on a cutting board and combine into a small bowl. Zest and juice lemon into the bowl, along with olive oil. Roughly chop the capers, transfer to bowl, and mix.
  • Prepare the chicken… remove the skin if necessary, and let the chicken breasts brine in the Jasmine tea brine liquid 4 hours. Rinse off brine, pat dry, and preheat oven to 400 F.
  • Surround breasts with ½ cup Italian parsley, and sliced lemon on a small baking sheet, then cover with greased parchment paper. Bake for 20-30 minutes.
  • To serve… slice chicken, and serve with 2 tablespoons Nightshade-Free Salsa Verde per serving.


Cooking Classes

View All »