Grilled Chicken with Edamame Skordalia

Grilled Chicken with Edamame Skordalia Healthy Recipe

4 Servings 25 min Cook

Macros/Serving: 403 Calories
Tags: | meat


4 Half breast (fillet) Chicken Breast
3 Clove Garlic
2 Tbsp Lemon Juice
2 Cup Edamame
6 Tbsp Parmesan Cheese
4 Tbsp, chopped Basil
1/3 Cup Olive Oil


Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes.

Drain, reserving 1 cup cooking liquid for skordalia.

Meanwhile,peel the garlic.

Combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped.

Transfer 2 tablespoons basil oil to small bowl and reserve.

Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry.

Season generously with salt and pepper.

Set skordalia aside.

Prepare barbecue (medium-high heat).

Brush grill with oil.

Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper.

Grill until chicken is just cooked through, about 6 minutes per side.

Slice chicken breasts crosswise.

Spoon warm or room-temperature skordalia onto 4 plates.

Top with chicken.