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Ancho Chili Grilled Chicken with Vegetables
Another yummy chicken recipe:
- 4 chicken breast cutlets
Marinade
- 2 teaspoons ancho chile powder
- Juice of one lemon
- 2 teaspoons salt
- ¼ cup extra virgin olive oil
Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.
Grilled Vegetables
- 1 bunch asparagus, trimmed
- 1 red pepper, sliced
- 1 vidalia onion, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ancho chili
Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.
Fresh Nectarine and Corn Salad
Another yummy corn salad- this one is paired with one of my favorite fruits- nectarines… green onion, mint and basil take this side dish over the top!
- 4 to 5 corn on the cob, grilled till golden brown and take kernels off the cob
- 2 large or 3 medium nectarines, cut into 1-inch dice
- 4 to 5 green onions, trimmed, cut in half and grilled briefly (just to char the outside of the onions)
- ¼ cup fresh mint, chopped
- ¼ cup fresh basil, chopped
- ½ cup feta, crumbled
- Juice of one lemon
- ¼ cup extra virgin olive oil
- 1 to 2 teaspoons salt
Transfer the corn kernels, nectarines, green onions, mint, basil and feta to a salad bowl. Add the lemon juice, oil and salt. Toss and serve.