Makes 4 servings.
Prep Time: 20 minutes
Cook Time: 15 minutes
INGREDIENTS
1 jar (4 ounces) roasted red peppers, rinsed and drained
1 tablespoon plus 1 teaspoon olive oil, divided
1 tablespoon plus 1 teaspoon red wine vinegar, divided
1 teaspoon McCormick® Cumin, Ground, divided
1/2 teaspoon sugar
1 1/4 teaspoons McCormick® Garlic Powder, divided
1/4 teaspoon McCormick® Red Pepper, Crushed
2 teaspoons McCormick® Paprika
1/2 teaspoon salt
1 medium yellow squash, halved crosswise and cut lengthwise into 1/4-inch thick slices
1 medium zucchini, halved crosswise and cut lengthwise into 1/4-inch thick slices
4 small boneless skinless chicken breast halves (about 1 pound)
DIRECTIONS
1. For the Red Pepper Harissa, place roasted red peppers, 1 teaspoon each of the oil and vinegar, 1/2 teaspoon of the cumin, sugar, 1/4 teaspoon of the garlic powder and crushed red pepper in blender or food processor; cover. Process or blend until a chunky sauce forms. (Do not puree.) Set aside.
2. Mix remaining 1 tablespoon each oil and vinegar, paprika, remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon cumin and salt in small bowl. Place vegetables in large bowl. Add 1/2 of the spice mixture; toss to coat well. Place chicken in another bowl. Add remaining spice mixture; turn to coat well.
3. Grill chicken over medium heat 4 minutes on each side or until cooked through. Grill vegetables 2 to 3 minutes on each side or until tender-crisp. Serve 2 tablespoons Red Pepper Harissa with each serving of chicken and vegetables.
NUTRITION INFORMATION
per serving
Calories: 208
Fat: 8 g
Carbohydrates: 6 g
Cholesterol: 73 mg
Sodium: 397 mg
Fiber: 2 g
Protein: 28 g
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