Orange-chile chicken with grilled veggies
0
Points®
Total time: 2 hr 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Make a double batch of the chicken when you prepare this recipe to use for sandwiches or salads later in the week.
Ingredients
Uncooked boneless skinless chicken breast
1 pound(s), 4 (1/4-pound ) breasts
Garlic
2 clove(s), minced
Green hot chile peppers
1 item(s), (small), or red chile pepper, seeded and minced
Ground cumin
1 Tbsp
Paprika
1 Tbsp, smoked
Fresh thyme
1 Tbsp, chopped
Orange
1 medium, grated zest and juiced
Olive oil cooking spray
4 spray(s)
Uncooked new potatoes
1 pound(s), small
Table salt
1 tsp
Asparagus
½ pound(s), spears, trimmed
Little Gem lettuce
2 head(s), or romaine hearts, halved lengthwise
Lemon
½ item(s), large, cut into 4 wedges
Instructions
1
Combine chicken, garlic, chile, cumin, paprika, chopped thyme, and orange zest and juice in large zip-close plastic bag. Seal bag and turn to coat chicken. Refrigerate 2 hours.
2
Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
3
Meanwhile, place potatoes in medium saucepan and cover with water. Bring to boil and simmer until tender, about 10 minutes. Drain and rinse under cold running water until cool enough to handle. Cut potatoes in half.
4
Remove chicken from marinade and discard marinade. Sprinkle chicken with 1/2 teaspoon salt. Lightly spray potatoes, asparagus, and lettuce with olive oil nonstick spray. Place chicken and vegetables on grill rack and grill, turning occasionally, until chicken is cooked through and vegetables are well marked, about 10 minutes for chicken, about 8 minutes for asparagus and potatoes, and about 3 minutes for lettuce. Sprinkle vegetables with remaining 1/2 teaspoon salt.
5
Serve chicken with grilled vegetables and lemon wedges.
6
Serving size: 1 chicken breast, 3/4 cup potatoes, 1/2 head lettuce, and 1/4 of asparagus
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