Scrumptious grilled chicken supper

Lemon-Curry Grilled Chicken

ACTIVE TIME: 15 min. TOTAL TIME: 21⁄2 hrs., SERVES: 6

Our spiced-right Greek yogurt marinade infuses lean chicken breasts with zesty flavor, guaranteeing they cook up juicy

1 lemon

1 cup plain low-fat Greek yogurt 1 Tbs. mild curry powder

2 Tbs. chopped fresh cilantro 3 cloves garlic, minced

2 tsp. honey

6 boneless, skinless chicken

breast halves (about 2 lbs.) Lemon slices, cilantro sprigs and

hot peppers (optional)

1 Grate 2 tsp. zest and squeeze 3 Tbs. juice from lemon. In large bowl, combine yogurt, curry powder, cilantro, garlic, honey and lemon zest and juice. Season to taste with salt and pepper. Add chicken; turn to coat in marinade. Cover; marinate in refrigerator for at least 2 hrs. or overnight.

2 Prepare grill for medium-high direct-heat cooking. Remove chicken from marinade; pat dry. Grill chicken, flipping once, until no longer pink in centers, 6–8 min. per side. If desired, serve garnished with lemon slices, cilantro sprigs and hot peppers. Per serving: Cal. 207 Pro. 35g Carb. 5g Fiber 1g Sug. 7g

Chol. 88mg Sod. 88mg Total fat: 4g Sat. 2g Trans. 0g

Tangy Summer Squash Ribbon Salad

ACTIVE TIME: 15 min. TOTAL TIME: 30 min. SERVES: 6

Slicing veggies into thin ribbons lets them soak up more tangy vinaigrette– for even more deliciousness, toss together a day ahead and chill

3 large carrots (about 12 oz.)

1 medium zucchini (about

8 oz.)

1 medium yellow squash

(about 8 oz.)

2 Tbs. olive oil

1 Tbs. white wine vinegar 1 tsp. Dijon mustard

1 large shallot, finely chopped 2 Tbs. thinly sliced fresh

basil leaves

1 Trim carrots, zucchini and squash, then using wide vegetable peeler, thinly slice into long, narrow ribbons. Vegetables can be prepped one day ahead up to this point. Cover; chill until ready to toss in dressing.

2 In large bowl, whisk together olive oil, vinegar and mustard until blended and thickened. Season to taste with salt and pepper; stir in shallot. Add vegetable ribbons to dressing; toss gently to coat. Let stand 15 min. before serving. Sprinkle with slices of basil. Per serving: Cal. 72 Pro. 1g Carb. 7g Fiber 2g Sug. 4g

Chol. 0mg Sod. 49mg Total fat: 5g Sat. 1g Trans. 0g

Grilled Tomatoes with Corn-Scallion Hash

ACTIVE TIME: 15 min. TOTAL TIME: 30 min. SERVES: 6

Smoky bacon adds bold flavor to these loaded tomato boats–we used fresh corn, but feel free to use thawed frozen kernels

6 plum tomatoes

2 strips bacon, chopped

2 cups corn (from about 2–3 ears) 1⁄3 cup minced scallions

1 tsp. minced fresh thyme

1⁄8–1⁄4 tsp. seasoned salt

1 Prepare grill for medium directheat cooking. Slice off tops of tomatoes. Remove seeds and flesh from tomatoes using melon baller or small spoon. Dice seeds and flesh; reserve. Coat tomatoes with cooking spray. Place top side down on grill. Cook until grill marks appear, about 2 min. Transfer to platter; let cool.

2 Coat skillet with cooking spray and heat over medium heat. Add chopped bacon and cook until crisp, 5–8 min. Add corn, scallion, fresh thyme, seasoned salt and reserved tomato. Cook, stirring occasionally, until corn is tender, 2–3 min. Spoon corn mixture into grilled tomatoes. Arrange on serving platter. Serve warm or at room temp. Per serving: Cal. 96 Pro. 3g Carb. 12g Fiber 2g Sug. 5g Chol. 6mg Sod. 132mg Total fat: 5g Sat. 1g Trans. 0g