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Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta

★★★★

  • 1 ¼ lbs. boneless chicken breast halves
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 ½ teaspoons dried oregano
  • 2 teaspoons dried lemon peel, divided
  • 2 garlic cloves, pressed
  • Freshly ground black pepper
  • 1 ½ lbs. large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices
  • ¾ teaspoon minced canned chipotle chiles
  • Coarse kosher salt
  • 2 tablespoons lemon juice, divided
  • 1 ½ teaspoons honey
  • 2 teaspoons chopped dried 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 grill for 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, 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.

Makes 4 servings

Source: Bon Appétit May 2010

Tonight’s dinner was prepared by my husband. #3 thing you’ll learn about me is that I do not grill. He enjoys doing it, he bought himself a Big Green Egg, he is welcome to it. I don’t particularly like meat much anyway and there are to many grilled recipes that require too much direct contact with raw meat. Blech!

Since my roll is simply whatever gets handled in the kitchen, I only helped with the last step. He and my son even prepped the carrots, which he admitted he found tedious. That’s because peeling and chopping is usually my job, he’s not used to doing it. The recipe was kept mostly intact, the only changes were the use of dried herbs and seasonings as opposed to fresh.

He did a great job on this meal! The kids loved it. #4 initially said “I don’t really like carrots” and we told him he still had to try them. The next time I glanced at his plate the carrots were gone. They did have an excellent flavor, the chipotle chilies were the perfect offset to the carrots natural sweetness. The chicken was moist and tender and just so very good. The feta seemed like overkill on the platter, I mean, you could hardly even see what was underneath there was so much feta on top. It turned out to be the perfect amount for all the servings. This was one of those no leftover meals for my family.

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