Basil Lime Chicken with Grilled Veg­eta­bles & Herb Sauce

Clean Eating - - RECIPES -

SERVES 4. HANDS-ON TIME: 45 MIN­UTES. TO­TAL TIME: 45 MIN­UTES.

Cut­ting chicken breasts into thin cut­lets helps them cook quickly on the grill – if you can find pre-sliced cut­lets, use them in­stead and save your­self the prep work. A quick blender sauce with fresh basil and lime is smoth­ered over top for a zesty, spicy kick.

SAUCE

2 limes, zested and juiced 1½ cups 2 limes,torn fresh zested basil and juiced 6 tbsp saf­flower oil 2 tbsp red wine vine­gar 4 cloves gar­lic, smashed and peeled 2 tsp ground cumin ¼ tsp red pep­per flakes ½ tsp sea salt

CHICKEN

1 lime, thinly sliced ½ cup torn fresh basil 2 tbsp saf­flower oil 4 cloves gar­lic, smashed and peeled 1 tbsp re­duced-sodium soy sauce ½ tsp ground cumin

2 lb boneless, skin­less chicken breasts, each cut in half hor­i­zon­tally to make thin cut­lets ½ tsp sea salt

GRILLED VEG­ETA­BLES

3 zuc­chini, sliced into ½-inch-thick rounds 4 tsp saf­flower oil, di­vided 1 tsp sea salt, di­vided ½ tsp ground cumin 4 ears corn, husked 2 cups cherry or grape tomatoes 3 bunches green onions

1. Pre­pare sauce: To a food pro­ces­sor, add all sauce in­gre­di­ents. Pulse un­til smooth. Set aside.

2. Pre­pare chicken: To a large bowl, add lime slices, basil, oil, gar­lic, soy sauce and cumin; stir to com­bine. Add chicken to bowl, turn­ing to coat. Cover and re­frig­er­ate for 30 min­utes.

3. Pre­pare veg­eta­bles: Pre­heat a grill to medium-high and lightly grease grate. In a bowl, toss to­gether zuc­chini, 1 tsp oil, ½ tsp salt and cumin. Brush corn with 1 tsp oil and sprin­kle with ¼ tsp salt. Place corn and zuc­chini on grill; close lid and cook, turn­ing oc­ca­sion­ally, un­til ten­der and grill-marked,

10 to 14 min­utes for zuc­chini and 15 min­utes for corn. Trans­fer to a large bak­ing sheet; cover loosely with foil to keep warm.

4. On metal or soaked wooden skew­ers, thread tomatoes. Brush tomatoes and green onions with re­main­ing 2 tsp oil and sprin­kle with re­main­ing ¼ tsp salt. Place on grill; close lid and cook, turn­ing oc­ca­sion­ally, un­til ten­der and

grill-marked, 2 to 3 min­utes for green onions and 3 to 5 min­utes for tomatoes. Add to bak­ing sheet; cover to keep warm.

5. Re­duce heat to medium. Re­move chicken from mari­nade; dis­card mari­nade. Pat chicken dry and sprin­kle with ½ tsp salt. Place on grill; close lid and cook, turn­ing once, un­til no longer pink in­side,

6 to 10 min­utes. Trans­fer half of chicken to a plate; let cool, then trans­fer to an air­tight con­tainer and re­frig­er­ate for Grilled Chicken Ta­cos (right). Cover re­main­ing chicken loosely with foil to keep warm.

6. Cut corn ker­nels from cobs; trans­fer 1 cup ker­nels and ½ cup tomatoes to a sep­a­rate bowl. Chop 8 slices zuc­chini and 8 green onions; add to bowl. Stir in 2 tsp sauce. Cover and re­frig­er­ate for Grilled Chicken Ta­cos (right).

7. In a sep­a­rate large bowl, toss to­gether re­main­ing corn ker­nels, zuc­chini (chopped, if de­sired), tomatoes and 2 tbsp sauce; di­vide among plates. Di­vide chicken among plates. Chop green onions (or leave whole, if de­sired), sprin­kle over top and driz­zle with re­main­ing sauce.

PER SERV­ING (¼ of recipe): Calo­ries: 449, To­tal Fat: 27 g, Sat. Fat: 2.5 g, Mo­noun­sat­u­rated Fat: 5 g, Polyun­sat­u­rated Fat: 18 g, Carbs: 26 g, Fiber: 5 g, Sug­ars: 10 g, Pro­tein: 29 g, Sodium: 778 mg, Choles­terol: 63 mg

NIGHT 1 COST PER PLATE: $6.14 TO­TAL COST: $24.57

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