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Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta
- 1 1/4 pounds boneless chicken breast halves with skin
- 6 tablespoons extra-virgin olive oil, divided
- 2 1/2 teaspoons minced fresh oregano
- 3 teaspoons finely grated lemon peel, divided
- 2 garlic cloves, pressed
- Freshly ground black pepper
- 1 1/2 pounds large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices
- 3/4 teaspoon minced canned chipotle chiles*
- Coarse kosher salt
- 2 tablespoons fresh lemon juice, divided
- 1 1/2 teaspoons honey
- 1/4 cup chopped fresh cilantro
- 4 ounces feta cheese, coarsely crumbled
Directions:View on Epicurious
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