Agave Grilled Chicken over Red Leaf and Brown Rice Salad

So I made this the other day and turned out really good! I would say it's about two to three servings.

Ingredients:
2 chicken breasts
2 Tablespoon Amber Agave Nectar

1 cup brown rice to about 2 cups water

2 Carrots (cut 1 in. long and juliened thin strips)
6 Radishes(julien into thin strips)
1 Bunch red leaf lettuce (shredded)
1 Tablespoon of Red Chili Flakes (chopped finely)
1 Tablespoon of Garlic (minced)
2 teaspoons Rosemary (chopped finely)
6 Tablespoons Olive Oil
Salt and Pepper to taste

Cook the rice first. Use a small to med pan (I used a small sauce pan with a lid) add rice and water and cover slightly while cooking over med. heat.

Mince Garlic, Chop Rosemary and chop Chili flakes into small flakes if needed to. Combine these with 6 Tbl Olive Oil and save for when rice is done.

Start the chicken. Salt and Pepper each side (1 teaspoon of each on both sides works best for my taste.). If not using a nonstick grilling surface oil your grill with olive oil. Heat grill first for a minute or until it's hot at a medium heat. Cooking time depends on how thick your pieces are so I would say anywhere from 5 to 8 minutes on each side. Place chicken on grill and keep an eye on it while you make your salad. Baste each piece with 1/2 Tablespoon Agave Nectar on each side to give the chicken a little sweetness.

I use a mandolin to cut the carrots and radishes into matchstick size about 1 in long pieces. However you can cut them however you want or if you want can try to summon up the courage to use your knife skills. Trust me carrots are a bitch to julienne. Then shred Lettuce into bite size pieces. Combine Lettuce, Carrots, and Radishes. Drizzle 2 teaspoons olive oil and 2 Tablespoons red wine vinegar over salad and toss. Salt and Pepper if you would like as well.

When rice is about done add the rosemary/chili/garlic/EVOO mix and stir. Salt and pepper to taste (I used about 1 Tablespoon salt and 1 teaspoon pepper). Keep warm.

Grab a plate, place your portion of salad down, set your portion of rice on top of that, and top with your grilled chicken! 

This is my first recipe I've actually written down and shared so hopefully if anyone else uses this I hope it works for you!

Edible Attractions

I'm an outdoor kind of person. If my time could be spent searching trails and mountains for mushrooms and herbs and other food products commonly found in the wild I would spend every waking moment doing so. To me, there's nothing better than food and the outdoors. So I think many times about my culinary education and wonder what I will do with it. And wonder if my culinary path might take me into purveying where I can have the best of both worlds.  I should really join the mytocological society for this area. I'm sure I'll learn so much more about mushrooms than I could imagine. For now though I 'll keep it to studying books about edible herbs and plants and pointing out my own roadside attraction when I see rosemary or sage growing in someones yard or along a building. And I'll make sure to keep heading up to the mountain with my parents to search for morels and other edible mushrooms whenever possible.That's the life!