PAPRIKA AND MAPLE CHICKEN BREASTS WITH GRILLED VEGETABLES

CORPO Lafond Recettes 064 Poitrines de poulet paprika erable et legumes grillees
2-4 Portions
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. 1 tbsp. (15 ml) olive oil
  2. 8 new potatoes, washed, cut in half, and blanched in salted water
  3. 4 cups green beans, trimmed, washed, and blanched in salted water
  4. 4 small red onions, peeled and halved
  5. 1 clove garlic, chopped
  6. 1 tbsp. (15 ml) fresh parsley, chopped
  7. 1 tbsp. (15 ml) fresh rosemary, chopped
  8. Salt and pepper to taste
  9. Directions
  10. 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.
  11. Preheat oven to 375°F (190°C).
  12. 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).