Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here, grilled chicken turns into a fiesta-style main course. Use leftover canned chipotles to flavor mayonnaise for sandwiches, or butter for chops and steaks. Ingredients:
1 1/4 pounds boneless chicken breast halves with skin |
6 tablespoons extra-virgin olive oil, divided |
2 1/2 teaspoons minced fresh oregano |
3 teaspoons finely grated lemon peel, divided |
2 garlic cloves, pressed |
freshly ground black pepper |
1 1/2 pounds large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices |
3/4 teaspoon minced canned chipotle chiles |
coarse kosher salt |
2 tablespoons fresh lemon juice, divided |
1 1/2 teaspoons honey |
1/4 cup chopped fresh cilantro |
4 ounces feta cheese, coarsely crumbled |
Directions:
1. Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11 x 7 x 2-inch glass baking dish. Drizzle with 4 tablespoons olive oil. Sprinkle with oregano, 2 teaspoons lemon peel, garlic, and pepper. Turn to coat. Cover and let stand 1 hour at room temperature.
2. Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.
3. Prepare barbecue (medium-high heat). Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, 5 to 6 minutes per side. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle with crumbled feta. Drizzle remaining 1 tablespoon lemon juice over and serve.
4. * Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
5. Per serving: 478.0 kcal calories, 57.3 % calories from fat, 30.4 g fat, 8.1 g saturated fat, 95.7 mg cholesterol, 19.7 g carbohydrates, 4.8 g dietary fiber, 10.7 g total sugars, 4.9 g net carbohydrates, 31.4 g protein Nutritional analysis provided by Bon Appétit
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