Tarragon Grilled Chicken

with corn & blueberry salad Corn begins to lose its sweetness the second it’s cut from the stalk. Choose ears with cut ends that are spot-free and still moist — a sign they’re fresher.

Makes 2 servings

Total time: 30 minutes

WHISK:

2 3 1

BRUSH:

4

2 1

1/2

TOSS:

1

Tbsp. tarragon vinegar

Tbsp. olive oil, divided

Tbsp. chopped fresh tarragon boneless, skinless chicken thighs (about 1 lb.), seasoned with salt and black pepper ears sweet corn, shucked small red bell pepper, halved and seeded medium red onion, cut into 1/2- inch-thick slices

cup fresh blueberries

Preheat grill to medium-high. Brush grill grate with oil.

Whisk together vinegar, 1 Tbsp. oil, and tarragon; season with salt and black pepper.

Brush chicken, corn, bell pepper, and onion with remaining 2 Tbsp. oil. Grill chicken, covered, until a thermometer inserted into the thickest parts registers 165°,

5–6 minutes per side. Grill corn, bell pepper, and onion, turning often, until slightly charred and tender, about 10 minutes.

Transfer chicken to a plate; let rest. Allow corn to cool slightly, then slice kernels off cobs; dice bell pepper and onion.

Toss blueberries, corn, peppers, and onion with vinaigrette.

Serve chicken with corn salad.

Per serving: 609 cal; 32g total fat (6g sat); 213mg chol; 234mg sodium; 34g carb (5g fiber, 16g total sugars); 49g protein