Chipotle Lime Grilled Chicken with Strawberry Salsa
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In The Fresh Meat Case
PREP TIME: 15min COOK TIME: 20min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||%|
|Saturated Fat 1g||%|
|Total Carbs 24g||%|
|Dietary Fiber 7g||%|
|Vitamin A 10%|
|Vitamin C 70%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cup lemon juice plus 2 teaspoons, divided
2 cloves garlic, minced
1 tsp cumin
1 tsp turmeric
1/2 tsp ground cinnamon
2 tbsp olive oil
2 cups small cauliflower florets
1 15-ounce can of chickpeas, drained and rinsed
1 small red onion, sliced
1 cup chicken stock
1 tsp salt
1/2 tsp black pepper
1/2 cup parsley leaves
1/2 cup Greek yogurt
1/2 cup grated cucumber, squeezed to remove liquid
Serve with rice and pita bread
In a resealable plastic bag, combine ½ cup lemon juice, garlic, cumin, turmeric and cinnamon. Add chicken and toss to coat. Marinate for 10 to 15 minutes
Heat oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip away. Sauté the chicken for 2 to 3 minutes per side until browned. Transfer chicken to a plate and cover to keep warm.
To the same skillet, add the onions, cauliflower, and chickpeas. Sauté for 3 to 4 minutes until the cauliflower starts to brown. Add the chicken stock and bring to a simmer. Return chicken to the skillet and continue to simmer at medium-low heat until chicken is cooked through, about 10 to 12 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Taste and season with salt and black pepper. Remove from heat and sprinkle with parsley leaves.
Before serving, combine the Greek yogurt, cucumber, salt and remaining 2 teaspoons lemon juice. Serve Middle Eastern Skillet Chicken with rice, pita bread and Yogurt Cucumber sauce on the side.
Middle Eastern Skillet Chicken, Chickpeas, Red Onion and Cauliflower Served with Yogurt Cucumber SauceAdd Your Comment