CHICKEN BREASTS w/CHIPOTLE CILANTRO CARROTS

By BobD

Ingredients

• 4 SERVINGS
• Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta
• Use leftover canned chipotles to flavor mayonnaise for sandwiches, or butter for chops and steaks.
• 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 in adobo
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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.

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.