Grilled Chicken with Red Pepper Harissa Recipe

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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.
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  • 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)
20 mins
15 mins
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.
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Nutrition (per serving)
Calories: 208 Calories
Fat: 8 Grams
Protein: 28 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 6 Grams
Sodium: 397 Milligrams
Fiber: 2 Grams

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