You are here

Eating for Strength and Recovery - Grilled Chicken with Vegetables

Mike O'Hearn and Gavan Murphy are in the kitchen again. This time they're making a perfect protein packed after workout meal. Who knew two Irish guys knew so much about health?
  Boneless, skinless chicken breast 16 Ounce (2 pieces)
  Low sodium soy sauce 1 Tablespoon
  Grated fresh ginger 1 Teaspoon
  Lime 1 Medium, zested
  Olive oil 1 Tablespoon
  Sesame oil 1 Teaspoon
  Lime juice 1 Teaspoon
  Carrot 1 Large, thinly sliced
  Snap peas 1 Cup (16 tbs)
  Low sodium chicken broth 1 Cup (16 tbs)

1. In a bowl, mix in the soy sauce, lime juice and zest, sesame oil, olive oil and ginger to make the marinade.
2. Throw in the chicken and let it sit in the refrigerator for 2 hours.
3. Half an hour before cooking, take it out from the refrigerator.

4. Heat a griddle, and throw the marinated chicken breasts on it.
5. Grill for about 7 minutes on each side until it is cooked well and there are nice grill marks.
6. In a medium sauce pan, heat the chicken broth.
7. Add the carrot and let it steam for 10 minutes.
8. Drop the snow peas and cook for the last 30 seconds so that they remain crispy.

9. Plate the chicken breast along side the vegetables. Drizzle the stock on the chicken to help it remain moist.Serve right away.

Recipe Summary

Difficulty Level: 
Cook Time: 
15 Minutes

Rate It

Your rating: None
Average: 4.2 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 416 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 2.4 g12%

Trans Fat 0.1 g

Cholesterol 131.5 mg43.8%

Sodium 365.5 mg15.2%

Total Carbohydrates 13 g4.4%

Dietary Fiber 3.6 g14.4%

Sugars 5.5 g

Protein 58 g115.1%

Vitamin A 139.4% Vitamin C 99.1%

Calcium 8.3% Iron 21.4%

*Based on a 2000 Calorie diet

Eating For Strength And Recovery - Grilled Chicken With Vegetables Recipe Video