Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Grilled chicken and brussel sprouts with spring avocado salad


Recently I escaped New York to the woods of Massachusetts for a little R&R with my family. Although I didn’t bring my eyepatch I did bring a bunch of fresh food! After all the kids went to bed my sister and I made an awesome late night dinner for two.


-3/4 lb brussel sprouts halved

-2 chicken breasts

-1 heirloom tomato

-1 ripe avocado

-fresh basil

-sea salt


-balsamic glaze or vinaigrette

-olive oil

First marinade chicken then place on the grill for 15-20 minutes depending on the size of the cut. If you have a meat thermometer it should be done at 165 degrees if boneless. 170 degrees if on the bone. If you don’t have a meat thermometer then cut into the thickest part of the chicken  away from the bone. If the meat is opaque and the juices are clear then it is done.

Put brussel sprouts on a baking sheet with tin foil and drizzle with olive oil. Place in the oven on 375 degrees for 30 minutes or until golden brown. Then salt and pepper to taste.

Slice tomato and avocado. Add basil (Wash with cold water or a damp paper towel first if not pre rinsed). Arrange it however you like! I like to arrange it so every bite has some of everything. then drizzle some balsamic over it.

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