Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta or Mexican Cheese

Bon Appétit | May 2010
by Amelia Saltsman

Easy recipe and surprisingly refreshing and new flavors. The carrots were amazing. I used a mexican cheese rather than the feta, although the feta would also taste good. Also, I didn't grill this but baked it in the oven.

Yield: Makes 4 servings

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


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.

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.

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.

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

Read More http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Chicken-Breasts-and-Chipotle-Cilantro-Carrots-with-Feta-358494#ixzz1A66v8vpp