Finally, someone recommended a Rachael Ray recipe to me! My friend Jenny mentioned that she tried Chipotle-Glazed Chicken Breast and Grilled Chopped Veggie Salad from Rachael Ray's Get Real Meals and that she and her husband really enjoyed it. I loved the novelty of finally having someone recommend a recipe to me instead of me recommending a recipe, so I had to make it.
We are big fans of chipotle peppers in my house. If you've never tried them before, use this recipe as your excuse. They are smoked jalapenos and have some seriously great flavor.
I was a little confused by the salad that accompanies this recipe, since it's grilled veggies, mixed with coleslaw, in a sauce that has yogurt or sour cream in it. But, for some odd reason, it works! This is a nice, healthy meal and with the addition of some whole wheat bread, you will have all your food groups covered!
Here's the recipe with my comments in brackets:
5 tablespoons vegetable oil, plus some for drizzling
1/2 small yellow onion, chopped
3 garlic cloves, chopped
2 tablespoons tomato paste
2 tablespoons honey
2 chipotle peppers in adobo sauce, finely chopped [They sell them on the international foods aisle of my store.]
1/4 cup plus 3 tablespoons cider vinegar
1 cup chicken stock or broth [Go for the stock! I use Kitchen Basics brand, which is what Rachael used before she had her own stock in a box.]
1 medium zucchini sliced lengthwise into 1/2 inch slices
1 red bell pepper, cut in half, cored, and seeded
1 Granny Smith apple, cored and sliced into 1/2 inch rings
4 boneless, skinless chicken breasts (6 ounces each)
Salt and freshly ground black pepper
1 16-ounce sack of coleslaw mix (on the produce aisle)
2 rounded tablespoons honey mustard, such as Guilden's Spicy Honey Mustard
1 1/2 teaspoons ground cumin (half a palmful)
2 rounded tablespoons sour cream or plain yogurt
Preheat a grill pan or charcoal grill to high.
To make the chipotle glaze, in a small saucepot heat abuot 2 tablespoons of the vegetable oil over medium-high heat. Add the onion and garlic; cook for about 2 minutes, stirring frequently. Add the tomato paste, honey, chipotles, and 1/4 cup cider vinegar, and cook for 1 minute. Add the chicken stock and cook for 10 minutes, or until glaze has thickened. Reserve the sauce on low heat. [I think this stuff would be great on any protein, so use it on pork or steak, too!]
While the chipotle glaze is cooking, season the sliced veggies, apple, and chicken breasts with salt and pepper. Drizzle with a generous amount of vegetable oil. Place the veggies, apple, and chicken on the grill. The veggies should be cooked in 3 to 4 minutes per side, or until they are well marked by the grill, then remove to cook slightly. The chicken should be cooked for 6 minutes per side. For the last 2 minutes of cooking time, baste the chicken using a pastry brush with the thickened chipotle glaze. Both sides of the chicken should be well coated with the glaze. Remove the chicken from the grill to rest while you put the rest of the grilled chopped veggie salad together.
Chop the cooled veggies into bite-size pieces and transfer to a salad bowl. Add the coleslaw mix. In a small bowl whisk together the honey mustard, cumin, and the remaining 3 tablespoons of cider vinegar; stream in the remaining 3 tablespoons of vegetable oil while you continue to whisk the dressing. Stir in the sour cream or yogurt. Season the dressing with salt and pepper. Pour the dressing over the veggies and toss to coat.
Slice the chicken breasts on an angle and serve them on top of a mound of the salad.