Bad news… my outdoor grill is busted! GOOD NEWS…all is not lost for summer! I am still grilling my heart out, in the comfort of my air conditioned home I might add, with my new indoor Optigrill from T-fal. If you don’t already know about my new indoor grilling buddy, you can read all about it here.
In the meantime, let me tell you about this Paprika Spiced Grilled Chicken with Stoneground Mustard Balsamic Vinaigrette. And not just any stone ground mustard, #ORGANIC stone ground mustard from my friends at Woodstock Foods. I’m not going to spend an entire blog post preaching to you the importance of buying organic foods, but please, when you do make sure it is from a reputable brand, like Woodstock. Woodstock believes “good food comes from simple ingredients” . Over 75% of their products are USDA Certified Organic and 145 of their 250+ products are Non-Gmo project verified, with another 80 on their way. If you are interested in trying some of their products use this store locator to find a retailer near you.
Ok, now let’s talk chicken. To make this simple paprika spiced grilled chicken, I of course start with an all natural, hormone/antibiotic free chicken breast. While my grill heats up I mix together salt, pepper, garlic powder, and of course paprika. I then rub that all over both sides of my chicken. When my optigrill beeps telling me it’s preheated (because it is cool like that!), I spray it with a little canola oil and then place the chicken breasts on the grill plates and close it until it beeps again to indicate that it is ready. It tells YOU when it’s ready. I mean hello… it’s like your very own line cook.
Now onto the dressing… As the chicken cooks, mix together the Organic Stone Ground Mustard with organic olive oil and balsamic vinegar, along with some honey (I use local raw honey), a pinch of salt and pepper too. I use a mason jar for this. Just put the cap on your jar, shake vigorously for about 30 seconds and all your ingredients will emulsify.
About 10-15 minutes later the chicken should be done. Let it rest a few minutes and then begin to slice it. To keep this a lightened up dish for summer, I would serve it over your favorite salad. I made an avocado and tomato salad to go with this recipe. Once plated, garnish with some fresh basil and drizzle that creamy Stone Ground Mustard Balsamic Vinaigrette over the top.
And that’s Dinner! YUMMY! It’s so good and perfect for summer! The optigrill is the perfect partner for this dynamic duo, it perfectly sears in all those flavors, while keeping tabs on it so you can head on to the next part of dinner, like making that hearty organic stoneground mustard vinaigrette. The thing I love most about this grill is anyone can use it and you do not need a backyard, or a sunny day to get your grill on. It’s a winning combination… enjoy!
Read all about the Optigrill HERE
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