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Bryce Vine - Carnival Music Album Reviews

The debut full-length from the “Drew Barrymore” singer isn’t designed for conscious, focused listening. This is music for poolsides and basements.
Bryce Vine describes himself as “OutKast and Blink-182 got drunk with the Gorillaz.” Perhaps a more apt comparison is KYLE taking bong hits with Dave Matthews Band, or Jason Mraz sniffing poppers with Doja Cat. At 31, Vine is at an unconventional age for frat-rap prominence. He established a fanbase nearly a decade ago, as a contestant on “The Glee Project,” a reality television show based off the Ryan Murphy high school drama. His real rise came with 2017’s “Drew Barrymore,” a swirl of neon synths that went platinum, possibly by being added to every “Chill Vibes” playlist in existence.

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Chicken, Charred Tomato & Broccoli Salad

This simple but substantial main-course salad gets its goodness from smoky skillet-blackened tomatoes and a dressing prepared right in the pan—maximizing all the flavor from the tomatoes.

Nutrition Profile
  • Dairy-Free
  • Gluten-Free
  • Healthy Immunity
  • Low-Calorie
  • Low Carbohydrate

Ingredients
  • 1½ pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1) 
  • 4 cups broccoli florets 
  • 1½ pounds medium tomatoes 
  • 2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon salt 
  • 1 teaspoon freshly ground pepper 
  • ½ teaspoon chili powder 
  • ¼ cup lemon juice
Preparation
Active - 40 m
Ready In - 1 h
  1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces. 
  2. Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool. 
  3. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes. 
  4. Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan. 
  5. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits. 
  6. Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.
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Nutrition Information
  • Serving Size: 1⅓ cups
  • Per Serving: 230 calories; 12 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 24 g protein; 56 mcg folate; 60 mg cholesterol; 3 g sugars; 0 g added sugars; 2,449 IU vitamin A; 64 mg vitamin C; 48 mg calcium; 2 mg iron; 464 mg sodium; 622 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Vitamin A (49% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 3 lean meat, 2 fat

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