Skip to content

grilled chicken with chipotle-cilantro carrots and feta.

Don’t be intimidated by this one.  It may look a little complicated, but I promise it ain’t hard and it’s SO worth the effort.

Use the leftover chipotle chiles from the chipotle black bean soup recipe to add a little kick to the carrots.  And for the kiddos, just pull out some carrots before tossing in with the chiles.

Ok, I’m not going to lie.  I didn’t have a great shot of the chicken and carrots on the grill so I used one from last month’s neighborhood bbq.  Which is also why there are about 17 chicken breasts on the grill.  Well, we can’t win them all.

For the carrots, use a vegetable basket which makes grilling veggies super easy.  Sur la Table has one on sale right now for $24.

After all that grilling, you pile the chicken and carrots onto a platter and top with feta and cilantro.  It’s beautiful and oh, the flavor!  I think you’ll find the chipotle, cilantro and feta amazing together.  Let me know what you think by sending a quick comment or moseying on over to Facebook to let me know you either liked it or that I’m totally off my rocker.

Grilled Chicken with Chipotle-Cilantro Carrots and Feta

(serves 4)

What You’ll Need:

1 1/2 pound boneless skinless chicken breast

4 tablespoons extra virgin olive oil, divided

2 teaspoons oregano (fresh or dried…though fresh is better)

2 garlic cloves, minced

black pepper

1 1/2 pounds carrots, cut into 1/2-3/4 inch pieces

1 teaspoon chipotle chiles, minced

sea salt

2 tablespoons lime juice, divided

2 teaspoons honey

1/4 cup cilantro

4 ounces crumbled light feta


Marinate chicken in 2 tablespoons olive oil, oregano, garlic and black pepper at room temperature for 1 hour (if you can, less is ok too).

Boil carrots for 2 minutes and then put immediately into a bowl of ice water to cool.  Once cool, pat dry.

Heat bbq to medium-high.  Toss carrots in 1 tablespoon olive oil and chipotle chiles and season with salt.  Grill chicken breasts about 5-6 minutes per side, turning once until cooked through.  Simultaneously, grill carrots in a vegetable basket about 3 minutes per side.  Transfer chicken to a cutting board and carrots to a bowl.  Drizzle carrots with remaining 1 tablespoon olive oil, 1 tablespoon lime juice, honey and cilantro.  Toss to coat, then season with salt and pepper.

Slice chicken on a diagonal and arrange on a large platter, surrounded with grilled carrots.  Sprinkle with feta.  Drizzle remaining lime juice on top.

TOTAL:  $7.22 or $1.80 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.


432 calories per serving

20 grams of fat

20 carbs

42 grams protein

5 grams fiber

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: