marinated grilled chicken with zucchini, jicama, carrots, edamame + goat cheese
I enjoy this recipe. It is flavorful, filling and delicious. Of course you can add a starch but I am trying to eat less of those! Jicama is one of my new favorite vegetables, for awhile I had only eaten it raw….at Nada downtown…with their fabulous guacamole….and a margarita…or two…ANYWAY…point being jicama is wonderful in a saute. It is hard to peel but I find the easiest way is to cut it in half then with a sharp pairing knife trim away the skin. Here we go…
4 chicken breast (skinless, boneless) free range, organic is what I use.
2 shallots peeled and rough chopped
1 clove of garlic peeled and smashed with the back of a chef’s knife
1 tablespoon djion mustard
peel only of one lemon
1 tbs balsamic vinegar
fresh cracked pepper
2 large zucchini
4 large carrots peeled
1 cup edamame (cooked & shelled- these are available frozen and they rock)
* The veg can be chopped any way you like, I do a julian but you can slice and dice however you want. Sometimes if I am being lazy I just use the peeler to make ribbons of the carrots.
1/3 cup goat cheese
I like to marinate the chicken for at least 4 hours, but you can do this for an hour or a few hours whatever your schedule allows. First I prep the chicken by trimming any excess fat and season both sides with salt and pepper. Then in a ziplock bag add the chicken, dijon, shallot, balsamic, lemon peel and about 3 tbs of olive oil. Mush it all up. Refrigerate until ready to cook. These are great on the grill or you can bake them or just cook them on the stove-top.
For the Veggies, in a separate saute pan I add about 2 tbs of olive oil in a saute pan add the carrots first, let cook for a few minuets, then I add the other veggies along with the smashed garlic clove (I remove this before serving) salt and pepper. Cook until just tender, note that the jicama retains it’s crunch when cooking. Season with salt and pepper to taste.
Plate and finish with crumbled goat cheese.