Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.
The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.
Bonefish Grill Lily’s Chicken
1 cup uncooked jasmine rice, rinsed
for the chicken
3 large boneless skinless chicken breasts, thawed & halved
equal parts freshly ground black pepper, garlic powder, italian seasoning
1/2 part salt
a pad of butter
1 lb fresh baby spinach (will yield about 1 cup cooked)
1 large garlic clove, minced
6 oz fresh goat cheese
Lemon Basil Sauce
1 small jar artichoke hearts (about 10 quartered pieces)
1 lemon, zested & halved
2 Tbsp freshly chopped basil leaves
3/4 cup chicken stock
1/2 cup white wine
3 Tbsp flour
1 small spaghetti squash (about 4 lbs)
2 tablespoons pure local honey
1 teaspoon dark brown sugar
1/2 teaspoon salt, 1/2 tsp pepper, 1/2 tsp garlic powder
For the honeyed spaghetti squash: Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half long-ways with a large heavy knife (good luck). Scoop out the seeds and rub the inside with olive oil and seasonings. Place cut-side down on a baking sheet and bake for 35-40 minutes, or until fork tender. Spoon out the flesh into a bowl and mix in the honey & sugar. Add more s&p to serve.
Meanwhile, prepare the rice.
For the chicken: Heat olive oil in a dutch oven over medium high heat. Sprinkle chicken evenly with the seasonings and sear about 2 minutes on each side, or until golden. Turn the heat to medium low, and deglaze with a splash of your wine. Cook until chicken is done all the way through; mine took a good 20 minutes. Remove chicken from the pot and set aside.
For the lemon basil sauce: Once the chicken is removed, stir in the rest of the wine and add the chicken stock, lemon zest, juice of the lemon, and basil. Make sure to scrape up all those little yummy bits left from the chicken. Stir in the flour and cook off for about 5 minutes on low. Adjust seasonings accordingly. Add the artichoke hearts, drained, to the sauce just before serving.
Meanwhile, heat a splash of olive oil & the pad of butter in a large pan, along with the minced garlic. Add in the spinach and cook until it is nicely wilted.
To Serve: Make a bed with the rice, and pour a bit of the sauce over it. Place a piece of chicken on the rice, top with the spinach and a generous slice of fresh goat cheese. Pour more sauce over the top, making sure to include some artichoke hearts. Serve the squash alongside, and top everything with more freshly ground black pepper. Serve with Riesling.