Crunchy and addictive, this will be your new go-to for preparing okra. Grilling it wipes out the sliminess that most people associate with this misunderstood vegetable. For this dish, the okra is paired with lemony chicken breasts.
Grilled Lemon-Garlic Chicken with Grilled Okra
Calories338 Per Serving
Protein42.7g Per Serving
Fiber11g Per Serving
|Total Fat||8.6 g|
|Saturated Fat||1.3 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.8 g|
|Monounsaturated Fat||3.6 g|
|Total Carbohydrate||25.5 g|
|Dietary Fiber||11 g|
5 vegetable, 5 lean meat
1/2 cup fresh lemon juice (about 3 to 4 lemons)
6 to 8 clove garlic (minced)
2 tablespoon minced, fresh rosemary
1 teaspoon garlic powder
2 tablespoon canola oil (divided)
1 1/2 lb boneless, skinless, thinly sliced chicken breast
1/4 teaspoon salt
1/2 teaspoon pepper (divided)
3 lb okra
Into a small bowl, add lemon juice, garlic, rosemary, garlic powder, and 1 tablespoon oil. Add chicken into a large Ziploc bag along with marinade. Seal the bag, place in the refrigerator, and let marinate anywhere from 2 hours to 12 hours.
To cook, prepare the grill to high heat. Coat the grates with nonstick cooking spray
Remove chicken from marinade, discarding the marinade and wiping most of it off the chicken. Season chicken with 1/4 teaspoon salt. Place on the grill; cook until chicken is done, about 7 to 10 minutes and registering 165 degrees F on a meat thermometer. Transfer to a plate and cover with foil.
Meanwhile, in a large bowl, add okra. Season with 1 tablespoon oil, and 1/4 teaspoon pepper.
Add okra to the grill, placing okra in the opposite direction of the grates (or alternatively, use a grilling basket or place okra on skewers). Grill until okra are blistered and tender on each side, about 6 to 8 minutes total.
Serve okra with the reserved chicken.
Cooking Tip: For an extra oomph to the recipe, grill lemon slices or lemon halves with the chicken. Serve alongside the chicken for garnish.
Keep it Healthy: Looking for a surprising, addictive appetizer or side for a cookout? Whip up a batch of these grilled okra. Serve with a dip of lemon zest, scallions, dill, and fat-free sour cream.
Tip: Bigger doesn’t necessarily mean better when it comes to selecting okra. Just a few inches is best for tender okra; past 5 or 6 inches leads to okra that is too tough.