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Harissa is spicy condiment from Tunisia. It’s loaded with flavor, but very low in fat and calories, making it a perfect accompaniment to healthful meals. Photo credit: Lindsay Landis from Love & Olive Oil.
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
1/2 teaspoon sugar
1 1/4 teaspoons McCormick® Garlic Powder
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)
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.
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.
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.
(Amount per serving)