Ayesha Curry just came out with a beautiful new cookbook, and she’s sharing 3 healthy weeknight recipes with Fitbit. Here’s her anything-but-boring grilled chicken, rubbed down with spices and splashed with a bright green sauce. Don’t forget to check out the The Seasoned Life, her collection of favorite family recipes.
Copyright © 2016 by Little, Brown and Company
Grilled Spiced Chicken and Asparagus with Parsley-Mint Sauce
If you need an excuse to try out the Parsley-Mint Sauce (not that you really need an excuse), here you go. This is the perfect dish to make when spring gets going and produce departments have stacks of beautiful asparagus. I’ve given instructions for both an outdoor grill and a stovetop grill pan, so use whatever you’re most comfortable with.
2 tablespoons paprika
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
Freshly ground black pepper
4 boneless, skinless chicken breasts (about 11/2 pounds total)
1 bunch asparagus (about 12 ounces), trimmed
Extra-virgin olive oil
4 cups Steamed Jasmine Rice
1 recipe Parsley-Mint Sauce
Preheat an outdoor grill or have a cast-iron grill pan handy. If using a grill pan for the chicken, preheat the oven to 400°F for the asparagus (which won’t easily fit on a grill pan) and line a rimmed baking sheet with aluminum foil. If using a grill for the chicken, you’ll use it for the asparagus, too.
In a small bowl, combine the paprika, cinnamon, cumin, 2 teaspoons salt, and 1/2 teaspoon pepper. Coat one piece of chicken at a time in the spice mixture, then transfer to a large plate.
Lightly coat the asparagus in olive oil and season with a pinch each of salt and pepper.
If using a grill pan, preheat the pan over medium-high heat.
Grill the chicken until cooked through and dark grill marks appear, 4 to 6 minutes per side. Let it rest while you cook the asparagus. If using a grill, place the asparagus perpendicular to the grill grates so they don’t fall through (or use a grill basket) and grill until slightly charred and softened but still firm in the center, about 4 minutes depending on the thickness of the asparagus. If using the oven, roast the asparagus on the foil-lined baking sheet until brown at the tips and softened but still firm in the center, 6 to 8 minutes.
Serve each chicken breast with a side of asparagus and rice. Spoon some of the sauce over the chicken and asparagus and serve the rest at the table.
Nutrition Facts (per serving)
Protein 44 g
Total fat 22 g
Saturated fat 4 g
Carbs 51 g
Fiber 2 g
Sugar 4 g
Sodium 1408 mg
*Using 2 tablespoons of Parsley-Mint Sauce per serving.
It’s hard not to be a fan of this light sauce, which counters the zing in my Grilled Spiced Chicken. I spoon it on everything from grilled fish to sandwiches and salads, and have even used it as a dip. It’s great on grilled asparagus, but zucchini or any other green veggies are also fair game. Make it ahead (it will keep in an airtight container in the refrigerator for up to 1 week) and you have an easy weeknight meal in the works.
11/2 cups fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
2 green onions, coarsely chopped
2 or 3 garlic cloves, coarsely chopped
3/4 cup extra-virgin olive oil
1/4 cup water
Juice of 1 lemon (about 1/4 cup)
2 tablespoons honey
3/4 teaspoon kosher salt
Combine all the ingredients in a blender or food processor and blend until smooth.
Makes 11/2 cups
Nutrition Facts (per serving)
Protein 0 g
Total fat 14 g
Saturated fat 2 g
Carbs 4 g
Fiber 0 g
Sugar 3 g
Sodium 151 mg
*Based on a serving size of 2 tablespoons.
Excerpted from The Seasoned Life, Copyright © 2016 by Ayesha Curry. Used with permission of Little, Brown and Company, New York. All rights reserved.
This article is not intended to substitute for informed medical advice. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.