Garlic, minced (bottled or fresh is fine)
Dry Italian seasoning mix (basil, thyme, rosemary, etc.)
Fresh cracked pepper and sea salt
Organic coconut oil or olive oil
6-8 chicken drumsticks
Place a small amount of oil in the pan and heat to medium high. Place chicken in the oil and rotate to coat then sprinkle a fair amount of garlic, Italian seasonings, salt and pepper on top. Cook with the lid off for approximately 5-6 minutes, until bottom of chicken is browning, then flip. Place lid on pan and cook until chicken is no longer pink in the center.
We paired our chicken with steamed zucchini and artichokes and black beans!
1 lemon, cut in half
Sea salt and cracked black pepper
1 bunch asparagus
We had been dying to get out the grill again, so we heated it up nice and hot and placed the salmon and some asparagus on top in a "fish-safe" grill pan. (It comes with tiny holes in the bottom to keep the fish from flaking off and falling between the grating.)
Squeeze half the lemon onto the salmon, then sprinkle liberally with salt and pepper. Grill over a high heat, flipping once to lightly brown and cook the top side. Use the other lemon half to squeeze over the asparagus and sprinkle with garlic salt. Rotate the veggies often to avoid charring them, and drizzle with olive oil if they begin to look dried out.
(A certain doggie decided to guard the grill while the food cooked.)
The fish should be completely cooked within 10 minutes, when the edges are white-ish in color and the fish flakes with a fork, it's ready! We paired it with some steamed butternut squash sprinkled with cinnamon sugar. Happy eating!