Cran­berry-Pa­prika Grilled Chicken With Sum­mer Squash and Av­o­cado

Shape (Malaysia) - - When Sweet Heat -

Makes: 4 Ac­tive Time: 20 mins To­tal Time: 1 hr

1⁄2 cup unsweet­ened cran­berry juice

1 ta­ble­spoon hot Hun­gar­ian pa­prika, plus more for sprin­kling

1⁄2 sweet onion, sliced

1⁄2 cup dried unsweet­ened cran­ber­ries

Kosher salt

450g bone­less, skin­less chicken thighs

1 zuc­chini, very thinly sliced 1 yel­low squash, very thinly sliced

1 av­o­cado, pit­ted, peeled, and very thinly sliced

4 ta­ble­spoons ex­tra-vir­gin olive oil

1. Stir the juice, pa­prika, onion, 1⁄4 cup cran­ber­ries, and a pinch of salt to­gether in a bowl. Put the chicken in a large re­seal­able plas­tic bag and pour half of the juice mix­ture with the solids over it. Seal the bag and re­frig­er­ate for 30 min­utes.

2. Heat a grill to medium. Re­move the chicken from the mari­nade and sea­son with salt and pa­prika. Grill, turn­ing once, for 10 min­utes. Con­tinue grilling while brush­ing with the re­served juice mix­ture and turn­ing the chicken un­til the chicken is cooked through, about 6 min­utes more. Trans­fer to a cut­ting board and let rest for 5 min­utes.

3. Mean­while, ar­range the zuc­chini, squash, and av­o­cado on serv­ing plates. Slice the chicken and set over the veg­eta­bles. Driz­zle with the oil and sprin­kle with more pa­prika and the re­main­ing 1⁄4 cup cran­ber­ries.

Nu­tri­tion facts per serv­ing: 327 kcal cal., 15 g fat (2.7 g sat. fat), 26 g carb., 5 g fiber, 25 g pro.. Per­cent Daily Val­ues are based on a 2,000 calo­rie diet

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