Entrees
Grilled Chicken with Spring Vegetables
Makes 2 to 4 servings
Grilled Chicken with Spring Vegetables
Makes 2 to 4 servings
Light and zesty ideal for lunch or dinner!
Nutritional information per serving (based on 4servings): Calories 363 (46% from fat)
carb. 11g pro. 39g
fat 19g
sat. fat 3g
chol. 109mg sod. 873mg
calc. 61mg
fiber 3g
carb. 11g pro. 39g
fat 19g
sat. fat 3g
chol. 109mg sod. 873mg
calc. 61mg
fiber 3g
Ingredients
- 2boneless, skinless chicken
- breasts (about 1½ pounds total)
- ½cup plus 1 tablespoon extra virgin
- olive oil, divided
- ¼cup fresh lemon juice
- 1tablespoon kosher salt, plus
- additional for light seasoning
- ½teaspoon paprika
- 3sprigs fresh thyme
- 2medium leeks, trimmed and
- washed well, dark green parts
- discarded, cut the root end close
- so that it is still attached and then
- cut into thin wedges
- 1pound asparagus, hard ends
- trimmed
Preparation
- 1. Put the chicken in a non-reactive mixing
- bowl or container. Stir together ½ cup
- of olive oil, the lemon juice, salt, paprika
- and thyme. Pour over the chicken and let
- rest in the refrigerator for 1 hour.
- 2. When ready to cook, assemble the
- Cuisinart® Stack5® with the grill plate and
- select 400°F.
- 3. Once hot, add the chicken to the grill.
- Allow to cook on the first side for
- about 8 to 10 minutes before turning.
- The chicken is done when the internal
- temperature reaches 165°F in the
- thickest part; it should take about 18
- to 20 minutes total (depending on the thickness of the breasts). Remove and
- reserve when finished.
- 4. While the chicken is cooking, toss the
- leeks and asparagus with the remaining
- tablespoon of olive oil and a pinch of
- salt.
- 5. Once the chicken is removed, add the
- vegetables to the grill and cook until
- lightly browned and cooked through,
- about 10 minutes.
- 6. When vegetables are finished, slice
- chicken and serve all together
