Spicey Chicken and Chickpeas

Ingrediants:

2 15.5-ounce cans chickpeas, rinsed

1/4 cup halved and pitted kalamata olives

1/4 cup chopped fresh flat-leaf parsley

1/4 cup olive oil

1/4 cup red wine vinegar

kosher salt and black pepper

4 6-ounce boneless, skinless chicken breasts

1 tablespoon paprika

1 tablespoon dried oregano

grilled pita, for serving

Directions:

Heat grill to medium. In a medium bowl, combine the chickpeas, olives, parsley, oil, and vinegar; season with ½ teaspoon salt and ¼ teaspoon pepper.

Season the chicken with the paprika, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 6 to 8 minutes per side.

Serve with pita and salad

Chicken Milanese with Arugula Salad

Ingredients

4 6-ounce boneless, skinless chicken breasts

1/2 teaspoon ground coriander

kosher salt and black pepper

3 tablespoons olive oil

3 tablespoons fresh lemon juice

6 cups baby arugula

4 radishes, sliced

1/2 small red onion, sliced

Directions

• 1. Heat grill to high. Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, until cooked through, 2 to 3 minutes per side.

  2. In a large bowl, combine the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula, radishes, and onion and toss to combine. Serve over the chicken.

Grilled Chicken with Corn Salad with Parmesian and avocado

Ingredients

1/4 cup fresh lemon juice

2 tablespoons chopped fresh rosemary

4 cloves garlic, finely chopped

4 tablespoons olive oil

kosher salt and black pepper

2 6-ounce boneless, skinless chicken breasts

3 ears corn, shucked

5 ounces baby spinach (about 5 cups)

1 avocado, cut into bite-size pieces

2 ounces Parmesan, shaved

Directions

• 1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.

  2. Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and the chicken is cooked through, 8 to 10 minutes. Cut the kernels off the cobs and slice the chicken.

  3. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

Grilled Chicken with Green Beans and Tomato

Ingredients

• 1/2 cup fresh cilantro

• 1 clove garlic, finely chopped

• 2 tablespoons fresh lime juice

• 1/2 teaspoon sugar

• 1 tablespoon plus 3 teaspoons olive oil

• 4 6-ounce boneless, skinless chicken breasts

• kosher salt and black pepper

• 1 pound green beans

• 4 plum tomatoes, halved lengthwise

Directions

• 1. Heat grill to medium-high. In a small bowl, combine the cilantro, garlic, lime juice, sugar, and 1 tablespoon oil to make a vinaigrette. Set aside.

  2. Rub the chicken with 1 teaspoon oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Grill until cooked through, 5 to 6 minutes per side.

  3. Meanwhile, in a large bowl, toss the green beans and tomatoes with the remaining 2 teaspoons oil and ¼ teaspoon each salt and pepper.

  4. Grill the beans and tomatoes, turning the beans often and the tomatoes once, until tender and charred, 3 to 5 minutes.

  5. Serve the chicken and vegetables with the vinaigrette.

Grilled Lemon Chicken With Cabbage and Corn Slaw

Ingredients

• 2 teaspoons honey

• 2 tablespoons plus 1 teaspoon olive oil

• 5 tablespoons fresh lemon juice

• kosher salt and black pepper

• 1/4 small green cabbage (1/2 pound), cored and shredded

• 1 red bell pepper, thinly sliced

• 1 cup corn kernels (from 1 to 2 ears, or thawed if frozen)

• 4 6-ounce boneless, skinless chicken breasts

Directions

• 1. In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

  2. Add the cabbage, bell pepper, and corn and toss to combine.

  3. Heat grill to medium-high. Rub the chicken with the remaining teaspoon of oil and season with ½ teaspoon each salt and pepper.

  4. Grill the chicken, basting often with the remaining 3 tablespoons of lemon juice, until cooked through, 5 to 6 minutes per side. Serve with the slaw.

Chicken Skewers With Bean Salad and Pesto

Ingredients

• 1/4 cup plain low-fat yogurt

• 2 tablespoons pine nuts

• 1 small clove garlic

• 2 1/4 cups fresh parsley leaves

• 1/4 cup plus 2 tablespoons olive oil

• kosher salt and black pepper

• 1 15-ounce can cannellini beans, rinsed

• 1/2 small head radicchio, thinly sliced (about 1 cup)

• 1 tablespoon white wine vinegar

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

Directions

• 1. In a food processor, puree the yogurt, pine nuts, garlic, 2 cups parsley, ¼ cup oil, and ¼ teaspoon each salt and pepper. Set aside.

  2. Chop the remaining ¼ cup parsley. In a medium bowl, toss with the beans, radicchio, vinegar, 1 tablespoon oil, and ¼ teaspoon each salt and pepper. Set aside.

  3. Heat grill to medium-high. Thread the chicken onto 8 skewers, coat with the remaining tablespoon oil, and season with ¼ teaspoon each salt and pepper.

  4. Grill the chicken, turning occasionally, until cooked through, 7 to 10 minutes. Serve with the pesto and the bean salad.