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Grilled Chicken with Zucchini and Raspberry Salad Two Stars

Grilled Chicken with Zucchini and Raspberry Salad

Get Ready

Servings: Serves 4

Prep Time: 17 minutes

Cook Time: 13 minutes

Ingredients: Add ingredients to List

3 small zucchini (about 1 lb.) (Salad)
3/4 cup fresh or thawed frozen corn kernels (Salad)
1/4 medium red onion, thinly sliced (Salad)
1 (6 oz.) pkg. fresh raspberries, divided (Salad)
2 Tbsp. sherry vinegar (Salad)
1/4 tsp. kosher salt (Salad)
pinch of freshly ground black pepper (Salad)
1 lb. skinless, boneless chicken thighs, trimmed of excess fat
2 Tbsp. olive oil
1/2 tsp. smoked paprika
1/4 tsp. ground cumin
1/4 tsp. freshly ground black pepper
vegetable cooking spray

directions:

1. Prepare the salad. Trim ends from each zucchini. Working one at a time, hold zucchini firmly on work surface and, using a vegetable peeler, shave lengthwise into long ribbons, rotating zucchini as necessary to ease shaving; discard any scraps. (Alternatively, use a mandolin to create thin, ribbonlike slices of zucchini.)
2. Place zucchini in a medium bowl. Add corn and onion, and stir gently to distribute.
3. Position a fine sieve over a small bowl; place 1/4 cup of the raspberries in the sieve; press berries with the back of a spoon to make a puree. Continue to press the smashed berries, extracting as much puree as you can; there should be about 2 Tbsp. Discard raspberry seeds. Add vinegar, salt, and pepper to puree, and stir to blend. Pour dressing over the vegetables and toss to combine. Refrigerate salad while preparing the chicken.
4. Place chicken into a gallon-size, resealable plastic bag; add oil. Seal bag; shake and flip the bag to coat chicken with the oil. Open bag and add paprika, cumin, and pepper. Reseal and shake and turn bag again until chicken is coated with spices. Set aside while heating grill.
5. Preheat grill to medium-high heat. Remove thighs from the bag. Spray grill with cooking spray (or brush with a little canola oil). Grill thighs until dark grill marks are formed and the chicken is easily loosened from the grill, about 5 to 7 minutes. Using tongs, turn meat and cook until cooked through (165 degrees F on an instant read thermometer), about 4 to 6 more minutes.
6. When done, transfer chicken to a cutting board and cut each thigh into slices. Divide chicken pieces among 4 plates. Toss salad again and divide it among plates, garnishing with the remaining raspberries. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2015

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Quantity Ingredients coupon
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3 small zucchini (about 1 lb.) (Salad)  
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3/4 cup fresh or thawed frozen corn kernels (Salad)  
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1/4 medium red onion, thinly sliced (Salad)  
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1 (6 oz.) pkg. fresh raspberries, divided (Salad)  
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2 Tbsp. sherry vinegar (Salad)  
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1/4 tsp. kosher salt (Salad)  
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pinch of freshly ground black pepper (Salad)  
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1 lb. skinless, boneless chicken thighs, trimmed of excess fat  
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2 Tbsp. olive oil  
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1/2 tsp. smoked paprika  
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1/4 tsp. ground cumin  
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1/4 tsp. freshly ground black pepper  
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vegetable cooking spray  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 4 g (20%)
Cholesterol 90 mg (30%)
Sodium 260 mg (10%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 2 g (8%)
Protein 28 g (46%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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