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Recipes
May 2010

Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta

By Amelia Saltsman

Recipe information

  • Yield

    4 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

    Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11x7x2-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.

    Step 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.

    Step 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.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 478.0 %Calories from Fat 57.3 Fat (g) 30.4 Saturated Fat (g) 8.1 Cholesterol (mg) 95.7 Carbohydrates (g) 19.7 Dietary Fiber (g) 4.8 Total Sugars (g) 10.7 Net Carbs (g) 14.9 Protein (g) 31.4
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