YOUR SHOPPING LIST: In the Pantry:Olive oil/extra virgin olive oilRed wine vinegarSweet paprikaCuminCinnamonSea saltBlack pepper Dinner Tonight: 3/4 lb med zucchini 3/4 lb sm eggplant 3/4 lb mini sweet peppers 3/4 lb red onion (1 med) Garlic Fresh flat-leaf parsley 1 1/2 lb boneless, skinless chicken breasts Dinner Tomorrow: 3 1/4 c leftover grilled vegetables 1 lb tomatoes Garlic Fresh basil Parmesan 1 loaf (10 oz) seeded whole grain bread 1 sm jar capers [sidebar] Grilled Spiced Chicken and Vegetables PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES SERVINGS: 4 + LEFTOVER VEGETABLES 3 Tbsp chopped fresh flat-leaf parsley 1 Tbsp minced garlic 1 Tbsp sweet paprika 2 tsp olive oil 1 tsp cumin 1/4 tsp cinnamon 1 1/2 lb boneless, skinless chicken breasts 3/4 lb med zucchini, cut lengthwise into 1/4"-thick slices 3/4 lb sm eggplant, cut into 1/4"-thick slices 3/4 lb mini sweet peppers 3/4 lb red onion (1 med), sliced
- Whisk parsley, garlic, paprika, oil, cumin, cinnamon, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper to form a paste. Rub paste all over chicken. Cover and chill 15 minutes.
- Coat grill grate lightly with oil and heat grill to medium heat. Lightly coat vegetables with olive oil and toss with 1/2 teaspoon each sea salt and black pepper. Put in grill pan.
- Grill vegetables and chicken, turning, until golden brown and cooked through, 7 to 10 minutes for vegetables and about 17 minutes for chicken.
- Transfer about half of vegetables to platter and reserve remaining vegetables (about 3 1/4 cups) for Grilled Vegetable Panzanella Salad, if desired. Let chicken rest 5 minutes before slicing. Arrange on serving platter with vegetables. NUTRITION (per serving) 270 cal, 38 g pro, 12 g carb, 4 g fiber, 7.5 g fat, 1.5 g sat fat, 503 mg sodium More from Prevention: How To Be A Budget Organic [pagebreak]
Grilled Vegetable Panzanella Salad PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES SERVINGS: 6 1/4 c red wine vinegar 1/4 c extra virgin olive oil 2 Tbsp capers, coarsely chopped 1 lg clove garlic, minced 10 oz sliced seeded whole grain bread, toasted and cubed 1 lb tomatoes, cut into bite-size wedges 3 1/4 c leftover grilled vegetables (such as peppers, zucchini, eggplant, and red onion), coarsely chopped 3/4 c fresh basil, torn 2 Tbsp shaved Parmesan
- Whisk vinegar, oil, capers, and garlic in large serving bowl.
- Add remaining ingredients except Parmesan. Season with sea salt and pepper to taste and toss gently to coat. Let stand 10 minutes at room temperature so flavors develop.
- Top with Parmesan and serve. NUTRITION (per serving) 262 cal, 9 g pro, 30 g carb, 7 g fiber, 12 g fat, 2 g sat fat, 384 mg sodium More from Prevention: 20 No-Fuss Dinner Recipes