23
1
jalapeño pepper, quartered
1
small handful fresh cilantro sprigs
½ lime
1 . Prepare the chicken by seasoning with the chili powder, cumin and
salt . Put into a nonreactive mixing bowl with the quartered onion,
crushed garlic cloves, jalapeño, and cilantro . Stir ingredients togeth-
er . Cover and refrigerate for about 4 to 6 hours (up to overnight) .
2 . Once marinated, place the Grill/Griddle Plate onto the Baking Pan,
with the Grill side facing up . Place into the oven in the lower rack
position . Set to Grill at 450°F and preheat for at least 10 minutes .
3 . Once preheated, add the chicken thighs onto the grill plate in
a single layer . Cook for about 10 minutes per side .
4 . Remove chicken and thinly slice . Squeeze with lime .
Nutritional information per serving (based on 8 servings):
Calories 145 (29% from fat) • carb. 2g • pro. 23g • fat 5g • sat. fat 1g
chol. 94mg • sod. 372mg • calc. 22mg • fiber 1g
Grilled Spring Chicken with Asparagus
The versatility of the grill allows for easy weeknight dinners .
Makes 2 to 4 servings
2
boneless, skinless chicken breasts, about 1½ pounds
½
cup plus 1 teaspoon extra virgin olive oil, divided
¼
cup fresh lemon juice
1
tablespoon kosher salt plus additional for light seasoning
½
teaspoon paprika
3
fresh thyme sprigs
1
pound asparagus, hard ends trimmed
6
green onions, trimmed
1 . Put the chicken in a nonreactive mixing bowl or container . Stir
together 1/2 cup of the olive oil, lemon juice, teaspoon salt, paprika
and thyme . Pour over chicken and let rest in the refrigerator for 1
hour .
2 . When ready to cook, place the Grill/Griddle Plate onto the Baking
Pan with the Grill side facing up . Place into the oven in the lower
rack position . Set to Grill at 450°F and preheat for at least
10 minutes .
3 . Once preheated, add the chicken to the grill and cook for
10 minutes . Flip the chicken and continue cooking for an additional
5 minutes . The internal temperature should reach 165°F .
4 . While the chicken is cooking, toss the asparagus and green onions
with a pinch of salt and remaining olive oil .
5 . Once chicken is finished cooking, remove from the oven and allow to
rest . Add the vegetables to the grill plate and continue to cook for
about 8 to 10 minutes . Vegetables should be browned and cooked
through .
6 . Cut the chicken into slices and serve alongside the vegetables .
Nutritional information per serving (based on 4 servings):
Calories 363 (46% from fat) • carb. 11g • pro. 39g • fat 19g • sat. fat 3g
chol. 109mg • sod. 873mg • calc. 61mg • fiber 3g
Mediterranean Halibut with Baby Potatoes
The fish and potatoes stand up well to the briny flavors
of the artichokes and olives—be sure to serve with fresh lemon
on the side . The halibut in this recipe can easily be exchanged
for any hearty fish like cod or salmon .
Makes 4 servings
Nonstick cooking spray
12
ounces baby potatoes
1
tablespoon plus 1 teaspoon olive oil
