This Chicken Marinated and Grilled Carrot Tagliatelles recipe is a delicious, low-carb and keto meal. The marinade infuses the chicken with flavor while the grilling of the carrots adds a smoky char to this dish. Serve it with your favorite salad for a complete meal.
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a large bowl, combine the olive oil, garlic, oregano, smoked paprika, cumin, salt, and pepper. Add the chicken breasts and stir to coat.
- Cover and let marinate in the refrigerator for at least 30 minutes or overnight.
- Heat a grill pan or outdoor grill over medium heat.
- Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken on both sides until cooked through, about 10 minutes per side. li >< li > While the chicken is grilling , cut 4 large carrots into tagliatelle strips using a vegetable peeler . li >< li > Place the carrot tag liatelle strips on the hot grill pan or outdoor grill . Cook for 2 – 3 minutes per side , until lightly charred . li >< li > Serve the grilled chicken with the grilled carrot tag liatelles . li > ol >