Grilled Spanish Chicken with Garlic Dipping Sauce
Roasted Potatoes, Peppers, and Onion
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 1½ Tbsp olive oil
- 2 Tbsp red wine vinegar, divided
- 1 tsp lemon zest, divided
- 2 cloves garlic, minced and divided
- 1¼ tsp smoked paprika, divided
- 6 Tbsp olive-oil mayonnaise
- 2 Tbsp chopped fresh parsley
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with salt and pepper; place in a large zip-top plastic bag.
- Add oil, 1½ Tbsp vinegar, ½ tsp lemon zest, 1 clove minced garlic, and ½ tsp paprika to chicken in bag. Seal and chill 4 to 24 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered, 5 to 6 minutes per side or until done; let stand 5 minutes.
- Meanwhile, stir together mayonnaise, ½ Tbsp vinegar, ½ tsp lemon zest, 1 clove minced garlic, ¼ tsp paprika, and parsley. Serve with chicken.
Side Dish Ingredients
- 1 (8-oz) pkg sweet mini peppers, halved lengthwise
- ¾ lb red potatoes, cut into wedges
- ½ red onion, cut into wedges
- 2 Tbsp olive oil
- ½ Tbsp smoked paprika (or use regular)
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Remove seeds from mini peppers. Combine all ingredients on a rimmed baking sheet.
- Bake 25 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
282
|
192
|
474
|
| Fat (g) | 17 | 9 | 26 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 3 | 25 | 28 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 374 | 182 | 556 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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