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Grilled Lemon-Garlic Chicken with Grilled Okra

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Grilled Lemon-Garlic Chicken with Grilled Okra

Okra gets a texture makeover in this dish when this popular southern vegetable is transformed into a crunchy delight, pairing perfectly with simply seasoned citrus grilled chicken.

Ingredients

Servings   4   Serving Size   4

  • 1/2 cup fresh lemon juice (about 3 to 4 lemons)
  • 6 to 8 medium garlic cloves, minced
  • 2 tablespoons minced fresh rosemary
  • 1 teaspoon garlic powder
  • 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use
  • Cooking spray
  • 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced, all visible fat discarded
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper and 1/4 teaspoon pepper, divided use
  • 3 pounds fresh okra

Directions

Tip: Click on step to mark as complete.

  1. Meanwhile, in a large bowl, stir together the okra, remaining 1 tablespoon oil, and remaining 1/4 teaspoon pepper.
  2. Place the okra perpendicular to the grates, in a grill basket, or on skewers. Grill for 6 to 8 minutes, or until the okra are blistered and tender on each side.
  3. Serve with the chicken.
  4. In a small bowl, whisk together the lemon juice, garlic, rosemary, garlic powder, and 1 tablespoon oil. Put the chicken and the marinade in a large resealable bag. Seal tightly. Using your fingers on the outside of the bag, push the chicken to coat with the marinade. Refrigerate from 2 to 12 hours.
  5. When the chicken is ready, lightly coat the grill rack with cooking spray. Preheat the grill on high.
  6. Drain the chicken, discarding the marinade. Using paper towels, wipe most of it off the chicken. Sprinkle the chicken with the salt and 1/4 teaspoon pepper. Grill for 7 to 10 minutes, or until the chicken is no longer pink in the center and registers 165˚F on a meat thermometer. Transfer to a plate. Cover with aluminum foil.

Cooking Tip: For an attractive presentation, grill lemon slices or lemon halves while grilling the chicken. Serve the chicken on top of the slices or the halves alongside for garnish.

Keep it Healthy: Looking for an unexpected appetizer to wow your guests with at your next barbecue? Serve grilled okra with a dipping sauce made of fat-free sour cream, green onions, dill, and lemon zest.

Tip: Bigger doesn’t necessarily mean better when it comes to selecting okra. For more tender okra, choose okra up to 4 inches long.

Nutrition Facts

Grilled Lemon-Garlic Chicken with Grilled Okra

CaloriesCalories

338 Per Serving

ProteinProtein

43g Per Serving

FiberFiber

11g Per Serving

Nutrition Facts

Calories 338
Total Fat 8.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.5 g
Cholesterol 109 mg
Sodium 512 mg
Total Carbohydrate 26 g
Dietary Fiber 11 g
Sugars 5 g
Protein 43 g

Dietary Exchanges
5 vegetable, 5 lean meat

 

Okra gets a texture makeover in this dish when this popular southern vegetable is transformed into a crunchy delight, pairing perfectly with simply seasoned citrus grilled chicken.

Nutrition Facts

Grilled Lemon-Garlic Chicken with Grilled Okra

CaloriesCalories

338 Per Serving

ProteinProtein

43g Per Serving

FiberFiber

11g Per Serving
×
Calories 338
Total Fat 8.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.5 g
Cholesterol 109 mg
Sodium 512 mg
Total Carbohydrate 26 g
Dietary Fiber 11 g
Sugars 5 g
Protein 43 g

Dietary Exchanges
5 vegetable, 5 lean meat

Ingredients

Servings   4   Serving Size   4

  • 1/2 cup fresh lemon juice (about 3 to 4 lemons)
  • 6 to 8 medium garlic cloves, minced
  • 2 tablespoons minced fresh rosemary
  • 1 teaspoon garlic powder
  • 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use
  • Cooking spray
  • 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced, all visible fat discarded
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper and 1/4 teaspoon pepper, divided use
  • 3 pounds fresh okra

Directions

Tip: Click on step to mark as complete.

  1. Meanwhile, in a large bowl, stir together the okra, remaining 1 tablespoon oil, and remaining 1/4 teaspoon pepper.
  2. Place the okra perpendicular to the grates, in a grill basket, or on skewers. Grill for 6 to 8 minutes, or until the okra are blistered and tender on each side.
  3. Serve with the chicken.
  4. In a small bowl, whisk together the lemon juice, garlic, rosemary, garlic powder, and 1 tablespoon oil. Put the chicken and the marinade in a large resealable bag. Seal tightly. Using your fingers on the outside of the bag, push the chicken to coat with the marinade. Refrigerate from 2 to 12 hours.
  5. When the chicken is ready, lightly coat the grill rack with cooking spray. Preheat the grill on high.
  6. Drain the chicken, discarding the marinade. Using paper towels, wipe most of it off the chicken. Sprinkle the chicken with the salt and 1/4 teaspoon pepper. Grill for 7 to 10 minutes, or until the chicken is no longer pink in the center and registers 165˚F on a meat thermometer. Transfer to a plate. Cover with aluminum foil.

Cooking Tip: For an attractive presentation, grill lemon slices or lemon halves while grilling the chicken. Serve the chicken on top of the slices or the halves alongside for garnish.

Keep it Healthy: Looking for an unexpected appetizer to wow your guests with at your next barbecue? Serve grilled okra with a dipping sauce made of fat-free sour cream, green onions, dill, and lemon zest.

Tip: Bigger doesn’t necessarily mean better when it comes to selecting okra. For more tender okra, choose okra up to 4 inches long.
 

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