Need help coming up with a creative meal for dad? Try 'Iron Chef' judge Karine Bakhoum's delicious recipes for cilantro crusted chicken tenderloin, Moroccan cumin carrot salad and grilled zucchini with mint.
Recipe: Cilantro crusted chicken tenderloins (on this page) Recipe: Moroccan cumin carrot salad (on this page) Recipe: Grilled zucchini with fresh mint (on this page)Place prepped chicken tenderloins in a bowl with chopped garlic and season with lemon, salt, pepper and paprika. Add extra virgin olive oil and cilantro and mix well. Let marinate for 10 minutes or more (can be done day ahead). Place marinated chicken on grill, cooking each tenderloin only a couple of minutes on each side until still slightly tender to the touch. Serve with grilled zucchini and carrot salad.
Makes 4 servings
Peel washed and cleaned carrots into medium sized bowl. Squeeze juice from oranges directly into carrots and add extra virgin olive oil, salt, pepper and cumin. Cut 3/4 of washed cilantro on top of carrot salad and mix. Let sit while you prepare the chicken and zucchini. Add remaining cilantro and mix one last time before serving.
Makes 4 servings
Turn on grill to medium-high heat so it is hot and ready for grilling. Slice the washed zucchini lengthwise to yield at least four thin slices from each (give or take). Place slices on an oval or rectangular platter and dress with extra virgin olive oil, salt, pepper and Herbes de Provence. Cut 3/4 of the mint, keeping remainder for garnish. Let zucchini sit and absorb the flavors while you prepare the chicken tenderloins (or protein of your choice). When chicken is marinating, place the zucchini slices on the grill and cook until nicely grilled on both sides. When cooked, arrange on original platter and garnish with remaining fresh mint.
Makes 4 servings
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