Lemon and Garlic Grilled Chicken With Lima Bean Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons lemon zest plus 2 tablespoons fresh lemon juice
- 1 tablespoon chopped garlic
- 1 tablespoon chopped oregano
- 5 tablespoons olive oil
- kosher salt and black pepper
- 8 bone-in chicken thighs (2 1/2 pounds)
- 2 cups frozen lima beans, cooked
- 2 ounces Feta, crumbled (1/4 cup)
- 1 shallot, sliced
Directions
- In a large bowl, combine the lemon zest and juice, garlic, oregano, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, cover, and let marinate for 30 minutes.
- Cook the lima beans according to the package directions; let cool. Toss the lima beans with the Feta, shallot, the remaining 3 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper; set aside.
- Heat grill to medium. Grill the chicken over medium heat until cooked through, 25 to 35 minutes. Serve with the lima bean salad.
Nutritional Information
- Per Serving
- Calories 652
- Fat 43g
- Sat Fat 11g
- Cholesterol 153mg
- Sodium 776mg
- Protein 44g
- Carbohydrate 19g
- Sugar 2g
- Fiber 4g
- Iron 4mg
- Calcium 122mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Grill wedges of lemon along with the chicken and squeeze it over the dish when it’s finished for a bright, smoky kick.
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