Monday, May 3, 2010
Chipotle-Glazed Chicken Breast and Grilled Chopped Veggie Salad
I’ve actually made this recipe once before, but it was pre-Krista Kooks time. I was actually in college when I made this. In fact, the first time I made this recipe, it was not NEARLY as good or as pretty :) As I prepared this recipe the 2nd time around, I kept asking myself, “What were you doing when you made this before?” Haha! I kept remembering how silly I was before in how I prepared it.
Nonetheless, we loved the slight spice this chicken has against the very fresh tasting salad. Best of all, this is a great good-for-you recipe! Here’s another Rachael Ray Get Real meal! Ingredients
5 tablespoons vegetable oil, plus some for drizzling
1/2 small yellow onion, chopped
3 garlic cloves, chopped
2 tablespoons tomato paste
2 tablespoons honey
2 chipotle peppers in adobo sauce, finely chopped
1/4 cup plus 3 tablespoons cider vinegar
1 cup chicken stock or broth
1 medium zucchini sliced lengthwise into 1/2 inch slices
1 medium yellow squash, sliced lengthwise into 1/2 inch slices
1 red bell pepper, cut in half, cored, and seeded
1 Granny Smith apple, cored and sliced into 1/2 inch rings
4 boneless, skinless chicken breasts (6 ounces each)
Salt and freshly ground black pepper
1 16-ounce sack of coleslaw mix (on the produce aisle)
2 rounded tablespoons honey mustard, such as Guilden's Spicy Honey Mustard
1 1/2 teaspoons ground cumin (half a palmful)
2 rounded tablespoons sour cream or plain yogurt
Preheat a grill pan or charcoal grill to high.
To make the chipotle glaze, in a small saucepot heat about 2 tablespoons of the vegetable oil over medium-high heat. Add the onion and garlic; cook for about 2 minutes, stirring frequently. Add the tomato paste, honey, chipotles, and 1/4 cup cider vinegar, and cook for 1 minute. Add the chicken stock and cook for 10 minutes, or until glaze has thickened. Reserve the sauce on low heat.
While the chipotle glaze is cooking, season the sliced veggies, apple, and chicken breasts with salt and pepper. Drizzle with a generous amount of vegetable oil. Place the veggies, apple, and chicken on the grill. The veggies should be cooked in 3 to 4 minutes per side, or until they are well marked by the grill, then remove to cook slightly. The chicken should be cooked for 6 minutes per side. For the last 2 minutes of cooking time, baste the chicken using a pastry brush with the thickened chipotle glaze. Both sides of the chicken should be well coated with the glaze. Remove the chicken from the grill to rest while you put the rest of the grilled chopped veggie salad together.
Chop the cooled veggies into bite-size pieces and transfer to a salad bowl. Add the coleslaw mix. In a small bowl whisk together the honey mustard, cumin, and the remaining 3 tablespoons of cider vinegar; stream in the remaining 3 tablespoons of vegetable oil while you continue to whisk the dressing. Stir in the sour cream or yogurt. Season the dressing with salt and pepper. Pour the dressing over the veggies and toss to coat.
Slice the chicken breasts on an angle and serve them on top of a mound of the salad.