Grilled Chicken with Red Pepper Harissa Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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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Servings:

Ingredients

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)

Directions

PREP

20 mins

COOK

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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