Grilled Chicken with Edamame Skordalia |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken. Ingredients:
1 16-ounce bag frozen shelled edamame (soybeans) |
1/2 cup coarsely chopped fresh basil |
1/3 cup extra-virgin olive oil plus additional for brushing |
3 garlic cloves, peeled |
6 tablespoons freshly grated parmesan cheese |
2 tablespoons fresh lemon juice |
4 large skinless boneless chicken breast halves |
Directions:
1. Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.
2. Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.
3. Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.
4. Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.
5. Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.
6. Nutritional analysis per serving: Calories (kcal) 651.33; %Calories from Fat 44.7; Fat (g) 32.32; Saturated Fat (g) 5.84; Cholesterol (mg) 152.08; Carbohydrates (g) 15.15; Dietary Fiber (g) 6.21; Total Sugars (g) 0.22; Net Carbs (g) 8.94; Protein (g) 69.70 Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
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