 | | Directions |
- Preheat the grill to medium.
- Trim the fat from the chicken but leave the skin on.
- In a small bowl combine the tarragon, parsley, salt and pepper, garlic, lemon juice and zest.
- Divide it evenly among the chicken pices, putting a small amount under the skin of each piece.
- Place the chicken bone side up on the grill and cook for approximately 25 minutes then turn the chicken and cook for another 5-10 minutes. Watch for flareups.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet or stir fry pan.
- Add the mushrooms first and sauté for five minutes.
- Add the matchstick carrots and onions and saute for another five minutes.
- Add the chopped garlic and pepper strips and saute for 2-3 minutes.
- Add in the snap peas and lemon juice. Stir to heat through.
- Place the cooked pasta on a large serving platter and top it with the sauteed vegetables.
- Sprinkle with crumbled feta cheese and then place the grilled chicken pieces on top of that either sliced or whole.
- Serve hot.
|
|
|
Prep Time: 20 minutes
Cook Time: 45 minutes
Container: grill, large skillet, small bowl, serving platter
Servings: 5
|  | | Ingredients | | - | | 1 tablespoon tarragon - fresh and chopped |
| - | | 4 tablespoons parsley - curly or flat leaf parsley - chopped |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon pepper |
| - | | 3 cloves garlic - chopped |
| - | | 1/2 lemon - juiced and zested |
| - | | 2 tablespoons olive oil |
| - | | 8 ounces baby bella mushrooms - sliced |
| - | | 12 baby carrots - cut into matchsticks |
| - | | 8 ounces pearl onions - peeled and the large ones cut in half |
| - | | 8 ounces snap peas - trimmed but kept whole |
| - | | 1 clove garlic - peeled and chopped |
| - | | 1 red bell pepper - cored and cut into thin slices |
| - | | 1/2 lemon - juiced |
| - | | 2 ounces feta cheese - Mediterranean seasoned, crumbled |
| - | | 3 chicken thighs |
| - | | 2 chicken breasts |
| - | | 1 pound pasta - your favorite variety cooked according to package directions |
| |
| |
