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CLINTON KELLY Grilled Chicken Piccata

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Don’t miss out on making this scandalously delicious grilled chicken!

ingredients
GRILLED CHICKEN PICCATA
2 lemons (zest and juice)
4 chicken breasts (pounded thin)
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 cup flat leaf parsley (finely chopped)
1 clove garlic (minced)
1 tablespoon capers (finely chopped)
FOR THE SALAD
2 cups cooked quinoa
1 cup arugula
1/4 cup canned chickpeas (drained)
1/2 red onion (minced)
1/4 cup extra virgin olive oil
1 lemon (juiced)
1 teaspoon Dijon mustard
1 teaspoon honey

directions
Preheat grill or grill pan.
In a medium bowl, combine zest of 1 lemon, juice of 2 lemons, salt, a few grinds of black pepper and olive oil. Pour the marinade over the chicken. Let chicken soak in the marinade for no longer than 10 minutes.
Place chicken on preheated grill, cook 3-4 minutes per side, until cooked through.
Chop together remaining lemon zest, parsley, garlic and capers. Transfer to a small bowl and set aside.
Serve with gremolata on the side.
For the salad: In a large bowl, whisk together the lemon juice, honey, Dijon mustard and olive oil. Season with salt and pepper. Toss the warm quinoa in the dressing along with the arugula.
Tip: Switch out any citrus you have on hand for the lemon.

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