Photo: Lily Banse
Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta
13 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
522
Calories
40g
Protein
27g
Fat
32g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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*
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes