Lemon-Cumin Chicken with Carrot-Pine Nut-Golden Raisin Salad
10.2g
Net Carbs
24.4g
Protein
43.7g
Fat
4.7g
Fiber
533
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 3 tablespoons Fresh Lemon Juice
- 2 cloves Garlic
- 1 1/2 tablespoons Cumin
- 2 teaspoons Red or Cayenne Pepper
- 2 tablespoons Paprika
- 2 tablespoons Golden Raisins
- 2 carrot (7-1/2") Carrots
- 2 tablespoons Pine Nuts (Pignolias)
- 10 tablespoons Extra Virgin Olive Oil
- 2 cups shredded Cos or Romaine Lettuce
- 5 teaspoons Lemon Zest
- 24 ounces raw Chicken Breast
- 1 teaspoon Salt
- 1 bunch Cilantro
Directions:
The bold flavors of the lemon-cumin marinade make it superb for chicken, especially when it's grilled. The lemon, spices and cilantro add a North African influence. If you prefer, you could make the salad in advance and refrigerate it. Remove it for an hour before serving and let it come to room temperature before adding the dressing to pick up its flavors and slightly wilt the romaine and carrot.
- Using a zester, micro plane or box grater, remove the zest (peel) from the lemons, being careful not to include any of the bitter white pulp beneath the skin (you will need 5 teaspoons). Then juice the lemons, reserving 2 tablespoons for the salad dressing.
- To make marinade: in a blender, purée the garlic, lemon zest, juice, paprika, cumin and cayenne. Add the bunch of cilantro and purée, slowly adding 6 tablespoons of olive oil though the top of the cover to emulsify.
- Transfer the marinade to a roasting dish large enough to hold the chicken pieces and refrigerate. Once chilled, add the chicken and rub the marinade all over it. Return to the refrigerator, covered, for 1-2 hours, turning the chicken half way through.
- Preheat the grill to high or preheat the broiler.
- Remove the chicken from marinade and season with salt. Discard the marinade.
- Grill the chicken for 5 minutes on each side. Let rest for 3-4 minutes before slicing each breast into five pieces.
- To prepare the salad, in a medium bowl, mix together carrots, romaine, 1/4 cup chopped cilantro, pine nuts, raisins, 2 tablespoons lemon juice, 4 tablespoons olive oil and 1 teaspoon of salt. The carrots and romaine will become slightly wilted. Keep at room temperature until ready to serve.
- To serve, Place one-quarter of the carrot salad on each plate. Top each with a grilled chicken breast.
*The term julienne refers to thin matchstick-like strips. If you have a mandolin, it does the job beautifully.
This recipe was created for Atkins by chef Mike Isabella.
