Grilled Chicken with Roasted Garlic Aioli and Charred Vegetables.
Juicygrilled chicken paired with smoky charred vegetables and a rich, creamy roastedgarlic aioli. This dish is a perfect blend of flavors and textures, ideal for ahealthy and satisfying dinner.
Yield: 4
Materials
Ingredients for grilled chicken:
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1 tablespoon fresh thyme or rosemary
- 1 pinch Salt and pepper to taste
Ingredients for the Roasted Garlic Aioli
- 1 whole garlic bulb
- 1 egg yolk
- 1 teaspoon lemon juice
- 1/2 cup olive oil
- 1 pinch Salt and pepper to taste
Ingredients for the Charred Vegetables
- 2 bell peppers sliced
- 1 zucchini sliced
- 1 red onion sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Marinate the Chicken: In a small bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt, and pepper. Coat the chicken in the marinade and refrigerate for at least 30 minutes.
- Roast the Garlic: Preheat the oven to 375°F (190°C). Slice off the top of the garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 40 minutes, or until the garlic is soft and golden.
- Make the Aioli: In a food processor, blend the egg yolk, lemon juice, and roasted garlic. Slowly drizzle in the olive oil while blending until the aioli is smooth and creamy. Season with salt and pepper to taste.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest before slicing.
- Char the Vegetables: Toss the vegetables in olive oil, salt, and pepper. Grill over high heat for 3-5 minutes, turning occasionally, until charred and tender.
- Plate and Serve: Arrange the sliced chicken and charred vegetables on a plate. Drizzle with roasted garlic aioli and garnish with lemon wedges and fresh herbs.
- Char the Vegetables: Toss the vegetables in olive oil, salt, and pepper. Grill over high heat for 3-5 minutes, turning occasionally, until charred and tender.
- Plate and Serve: Arrange the sliced chicken and charred vegetables on a plate. Drizzle with roasted garlic aioli and garnish with lemon wedges and fresh herbs.