Grilled Lemon-Rosemary Chicken and Leeks

Description
Quick grilled chicken cutlets with foil-cooked leeks, garlic, and lemon.

Ingredients

• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 4 chicken breast cutlets
• 4 large leeks, trimmed and halved
• 1 tablespoon butter
• 2 garlic cloves, sliced
• 1 lemon, halved

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Combine the lemon zest, lemon juice, rosemary, salt, pepper, and 1 tablespoon oil in a bag or bowl.
3. Add the chicken and coat well.
4. Brush the leeks with the remaining oil and grill cut-side down until marked.
5. Transfer the leeks to foil with the butter and garlic and seal the packet.
6. Grill the chicken, lemon halves, and foil packet until the chicken is cooked through and the leeks are tender.
7. Serve with the grilled lemon squeezed over the top.

Notes

• If you cannot find cutlets, slice boneless skinless chicken breasts horizontally and pound lightly.