Marinated Chicken with Ricotta Pea Puree and Oven Roasted Carrots and Onions

Directions on preparing this light and flavorful meal

INGREDIENTS FOR RICOTTA PEA PUREE

• 10 ounce bag of frozen peas
• 1/3 cup ricotta cheese or more depending on your taste.  I used  a bit more
• pinch of salt

Blanch the peas in water for about 2-3 minutes. Drain thoroughly and add to a food processor along with the ricotta and salt and puree to your desired look.  I left my a bit chunky.  This is a great side item instead of potatoes.

INGREDIENTS FOR MARINADE

• Extra virgin olive oil - 3/4 cup or enough to cover chicken.
• juice of one lemon
• garlic puree (2 rounded tsp)
• 1-1/2 tsp oregano
• salt and pepper to taste

Toss all the ingredients and the chicken in a gallon size baggie and marinate a minimum of 2 hours to overnight.  Then grill about 6 minutes on each side until juices run clear and chicken is no longer pink.

Gently brush the carrots and thick sweet onion rings with olive oil and salt and pepper.  Roast in a 425 degree oven for 20 minutes. 

I added some lemon zest on top of the chicken and pea puree for an extra dash of flavor.

Bon Appetite!

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