Grilled Chicken Breasts And Chipotle-Cilantro Carrots With Feta Recipe

Name: Grilled Chicken Breasts And Chipotle-Cilantro Carrots With Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

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.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Chicken Breasts And Chipotle-Cilantro Carrots With Feta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken Breasts And Chipotle-Cilantro Carrots With Feta

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