grilled chicken with chipotle-cilantro carrots and feta.
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
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
1 1/2 pounds carrots, cut into 1/2-3/4 inch pieces
1 teaspoon chipotle chiles, minced
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
42 grams protein
5 grams fiber