4 skinless, boneless chicken breasts, tender removed
2 quarts cold water
1/3 cup sea salt, plus more for seasoning
¼ cup sugar
1 bunch broccoli, cut into florets
1 to 2 tablespoons extra virgin olive oil
Zest from 1 lemon
Fresh black pepper
Recipe by: Beth Blessing
Add the water to a large container and whisk in salt and sugar until solids are dissolved. Add the chicken and refrigerate for 30 minutes.
Meanwhile, bring a large pot of salted water to a boil and add the broccoli. Blanch for 3-5 minutes, florets should turn a bright green. Remove from heat, strain, and run under cold water for 1 minute. Set aside.
Remove chicken from brine, pat dry with paper towels, and season with salt and pepper. Either using a grill or a grill pan on a stove top. Heat to medium high heat. Brush the chicken with extra virgin olive oil, and add to the grill or the grill pan. Cook for 3-5 minutes then flip and cook an additional 3-5 minutes or until the internal temperature of the chicken reaches 160 degrees. If the chicken is charring before the internal temperature reaches 160 degrees, move to the cooler part of the grill (or turn down the heat to medium-low) and continue to cook until done. Remove from heat and allow to rest for 5-10 minutes.
Drizzle a little olive oil over the broccoli florets, add the lemon zest, and season with salt and pepper. Slice the chicken breasts and serve alongside the lemon broccoli.