PAPRIKA AND MAPLE CHICKEN BREASTS WITH GRILLED VEGETABLES
2-4
Portions
6h
Brining
25 min
Prepping
30 min
Cooking
Recipe
Easy
Ingredients
MARINADE
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) olive oil
- 2 garlic cloves, crushed
- 1 tbsp. (15 ml) fresh rosemary, chopped
- Juice of half a lemon
- 1 tbsp. (15 ml) smoked paprika
- 1/4 tsp. (1 ml) ground Cayenne pepper
- Salt and pepper to taste
VEGETABLES
- 1 tbsp. (15 ml) olive oil
- 8 new potatoes, washed, cut in half, and blanched in salted water
- 4 cups green beans, trimmed, washed, and blanched in salted water
- 4 small red onions, peeled and halved
- 1 clove garlic, chopped
- 1 tbsp. (15 ml) fresh parsley, chopped
- 1 tbsp. (15 ml) fresh rosemary, chopped
- Salt and pepper to taste
Directions
Click the steps to erase them.
- 1 tbsp. (15 ml) olive oil
- 8 new potatoes, washed, cut in half, and blanched in salted water
- 4 cups green beans, trimmed, washed, and blanched in salted water
- 4 small red onions, peeled and halved
- 1 clove garlic, chopped
- 1 tbsp. (15 ml) fresh parsley, chopped
- 1 tbsp. (15 ml) fresh rosemary, chopped
- Salt and pepper to taste
- Directions
- Place all marinade ingredients and chicken breasts in a large sealable plastic bag. Seal the bag and massage to mix well. Marinate in the refrigerator for 6 hours.
- Preheat oven to 375°F (190°C).
- Heat a little olive oil in a grooved skillet and grill chicken breasts over high heat for 4 to 6 minutes on each side. Remove from heat, place chicken breasts on a baking sheet and finish cooking in oven for around 12 minutes or until a meat thermometer inserted in the chicken reads 165°F (74°C).