Smoke Roasted Spiced Chicken Breasts with Fruit Salsa

Portions: 12 Portion size: 1 chicken breast

3 oz (90 g) vegetable garnish 2 oz (60 g) salsa

Portions: 12 Portion size: 1 chicken breast

3 oz (90 g) vegetable garnish 2 oz (60 g) salsa

U.S.

Metric

Ingredients

■ Procedure

2 tbsp

30 mL

Paprika

1. Combine the paprika, cumin, thyme, coriander, salt, and

112 tsp

7 mL

Ground cumin

pepper.

M tsp

4 mL

Dried thyme

2. Coat the chicken breasts with the spice mixture.

112 tsp

7 mL

Ground coriander

3. Brush lightly with oil. Allow to marinate, refrigerated, for 3

112 tsp

7 mL

Salt

to 4 hours.

34 tsp

4 mL

Pepper

4. Set up a smoke-roasting system as shown in Figure 4.1. Heat

12

12

Chicken breasts, boneless and skinless, about 5 oz (150 g) each

the pan of wood chips or sawdust on top of the stove until smoke starts to appear. Lay the chicken breasts on the rack, cover, and turn the heat to medium-low. Smoke-roast for 10 minutes.

as needed

as needed

Vegetable oil

5. Transfer the pan to an oven preheated to 400°F (200°C) and continue roasting for another 10 minutes.

2 lb 4 oz 1.1 kg Wheatberries with

Pecans and Poblanos (p. 630) 24 oz 725 g Fruit Salsa (p. 199)

as needed as needed Cilantro sprigs for garnish

6. For each portion, place a 3-oz (90-g) portion of wheatberries on the center of a plate. Slice a chicken breast on the diagonal and arrange the slices, overlapping, on top of the wheatberries. Spoon 2 oz (60 g) salsa around the chicken and wheatberries. Garnish with cilantro.

Per serving:

Calories, 200; Protein, 29 g; Fat, 6 g (27% cal.); Cholesterol, 80 mg; Carbohydrates, 7 g; Fiber, 1 g; Sodium, 360 mg.

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