Chicken cutlets get great flavor from a lemon-rosemary marinade while the leeks cook into a silky, caramelized vegetable side dish. If you’ve never enjoyed the darker green leek tops, give them a try in this recipe. The chicken marinade does double-duty here: it seasons the chicken while the leeks cook and then becomes a light sauce for the whole meal. If you can’t find chicken cutlets, you can make your own: For 4 cutlets, cut two 8-ounce boneless, skinless chicken breast in half horizontally and lightly pound into an even thickness with the smooth side of a meat mallet.
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh rosemary, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
4 (4-oz.) chicken breast cutlets
4 large leeks, trimmed and halved
1 tablespoon unsalted butter, cubed
2 garlic cloves, sliced
1 lemon, halved
Added sugars 0g
Calcium 6% DV
Potassium 5% DV
How to Make It
Preheat grill or grill pan to medium-high (about 450°F). Combine lemon zest, lemon juice, rosemary, salt, pepper, and 1 tablespoon oil in a large ziplock bag. Add chicken to bag and seal. Turn bag to coat chicken with marinade. Set aside at room temperature.
Brush leeks with remaining 1 tablespoon oil. Place leeks, cut sides down, on grill grate; grill, uncovered, until grill marks form, 6 to 7 minutes. Transfer leeks to a large piece of aluminum foil. Sprinkle with butter and garlic; fold up edges of foil to seal.
Place chicken, lemon halves, and foil packet on grill grates. Grill chicken until cooked through and grill marks form, 2 to 3 minutes per side. To serve, squeeze lemon over chicken and leeks. Garnish with rosemary.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.