Try this chicken with a quick blender sauce for a spicy and zesty kick!
INGREDIENTS
For the Chicken:
1/2 teaspoon of sea salt
1/2 teaspoon of ground cumin
2 Lbs of skinless, boneless chicken breats
1 tablespoon of soy sauce
4 peeled and smashed cloves of garlic
2 tablespoons of Simple Foods Safflower Oil
1/2 cup of fresh basil
1 lime thinly sliced
For the Sauce:
1/2 teaspoon of sea salt
1/4 teaspoon of red pepper flakes
2 teaspoons of ground cumin
4 peeled and smashed cloves of garlic
2 tablespoons of red wine vinegar
6 tablespoons of Simple Foods Safflower Oil
1 1/2 cups of fresh basil leaves
2 juiced and zested limes
For the Vegetables:
3 bunches of green onions
2 cups of cherry/grape tomatoes
4 husked ears of corn
1/2 teaspoon of ground cumin
3 sliced zuccini
RECIPE
1. Prepare sauce by adding all the sauce ingredients to a food processor, and pulse until smooth.
2. Prepare chicken by adding cumin, soy sauce, garlic, oil, basil, and lime slices to a large bowl and stirring to combine. Add chicken to a bowl and turn to coat. Cover and refrigerate for 30 minutes.
3. Prepare vegetables by preheating a grill to medium-high and lightly greasing the grate. Toss together the zucchini, salt, cumin, and 1 tsp of safflower oil in a bowl. Brush corn with 1 tsp of safflower oil and sprinkle with 1/4 tsp salt. Place corn and zucchini on the grill; close the lid and cook, turning occasionally, until tender and grill-marked, for about 15 minutes. Transfer to a large baking sheet; cover loosely with foil to keep warm.
4. Thread tomatoes on metal or wooden skewers and brush them and the green onions with the remaining 2 tsp of safflower oil and sprinkle them with the remaining 1/4 tsp salt. Place on grill; close lid and cook, turning occasionally, until tender and grill-marked for about 5 minutes. Add to baking sheet; cover to keep warm.
5. Reduce heat to medium. Remove chicken from marinade, pat chicken dry, and sprinkle with 1/2 tsp salt. Place on grill; close lid and cook, turning once, until no longer pink inside, for about 6 to 10 minutes.
6. Cut corn kernels from cobs and toss them together with the zucchini, tomatoes, and 2 tbsp sauce. Place vegetables and chicken on plates, chop green onions (or leave whole, if desired), sprinkle over top, and drizzle with remaining sauce.
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