Recipe of the week: Grilled spiced chicken and vegetables (protein) Ingredients: 3 tbsp chopped fresh flat-leaf parsley 1 tbsp minced garlic 1 tbsp sweet paprika 2 tsp organic coconut oil 1 tsp cumin 1/4 tsp cinnamon Pepper and sea salt 1 1/2 lb boneless, skinless chicken breasts 3/4 lb med zucchini, cut lengthwise into 1/4"-thick slices 3/4 lb sm eggplant, cut into 1/4"-thick slices 3/4 lb mini sweet peppers 3/4 lb red onion (1 med), sliced Directions: 1. Whisk parsley, garlic, paprika, oil, cumin, cinnamon, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper to form a paste. Rub paste all over chicken. Cover and chill 15 minutes. 2. Coat grill grate lightly with coconut oil and heat grill to medium heat. Lightly coat vegetables with oil and toss with 1/2 teaspoon each sea salt and black pepper. Put in grill pan. 3. Grill vegetables and chicken, turning, until golden brown and cooked through, 7 to 10 minutes for vegetables and about 17 minutes for chicken. 4. Transfer the vegetables to a platter. Let chicken rest 5 minutes before slicing. Arrange on serving platter with vegetables.
Posted on: Sat, 31 Aug 2013 00:32:09 +0000
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