Brick Chicken

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Brick Chicken
  • Cook Time


  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 4 pounds chicken, butterflied
  • 2 tablespoons balsamic glaze
  • 4 cups arugula
  • 2 cups cooked quinoa
  • 1 teaspoon lemon zest


In cast iron skillet, heat oil over medium. Season chicken; add to skillet, skin side down. Top with foil and a plate; weigh down with a brick and cook until cooked through, 15 minutes per side. Brush with glaze. In bowl, toss remaining ingredients; season and serve with chicken.