Henzel-style CBD Chicken
Roost, in Portland (Oregon), served a version of this chicken — here adapted with a finish of CBD-infused olive oil for aromatic shine.
Print or download recipeIngredients
| Name | Quantity |
|---|---|
| Chicken breasts | 4 pieces |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Olive oil | 60 mL |
| CBD-infused olive oil | 20 mL |
| Chorizo | 2 slices, chopped |
| Country bread | 200 g (3–4 cm cubes) |
| Garlic | 2 cloves, thinly sliced |
| Cherry tomatoes | 150 g |
| Fresh spinach | 120 g |
Preparation
1. Preheat the oven to 200 °C.
2. Generously season the chicken breasts with salt and pepper.
3. In a medium skillet over medium heat, heat 45 mL (3 tbsp) olive oil and sear the chicken 5–6 minutes per side. Work in batches of two to avoid overcrowding.
4. Transfer the chicken to a baking tray and roast 12–15 minutes until internal temp reaches 74 °C.
5. Return the skillet to medium heat, add the remaining 15 mL olive oil and 20 mL CBD-infused olive oil. Sauté the chorizo 6–7 minutes until lightly browned.
6. Add the bread cubes and toast for 5 more minutes so they soak up the chorizo fat.
7. Add garlic and cherry tomatoes, cook 2–3 minutes until garlic is fragrant and tomatoes slightly softened.
8. Add the spinach and cook 7–9 minutes until wilted and released its juices.
9. Divide the bread-chorizo-tomato-spinach mix among 4 plates and top each with a chicken breast. Serve immediately.
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