Quick & Easy Weekday Grilling | Produce News - TheProduceNews.com

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Quick & Easy Weekday Grilling | Produce News - TheProduceNews.com

Quick & Easy Weekday Grilling | Produce News - TheProduceNews.com

Posted: 28 Apr 2021 04:16 AM PDT

It's time to get outside and grill! Ashley at Plate & Pen has a recipe for Mango Chutney Chicken that will ensure your grilled chicken will never be boring again – all you need is fresh vegetables!

PFThere is never a wrong time to get grilling! Get outside, grab your barbecue tongs, and spend some quality time with your family… and your grill. Ashley at Plate & Pen has a recipe for Mango Chutney Chicken that will ensure your grilled chicken will never be boring again – all you need is fresh vegetables!

Ashley's Mango Chutney Chicken recipes features our Aurora Bites Mini Sweet Peppers and Mini Cucumbers. Aurora Bites are rich in Vitamin C, A, and E, plus other  powerful antioxidants. They have almost 3 times the amount of Vitamin C than an orange! Vitamin C is important to help support a healthy immune system. Mini Cucumbers are high in fiber and water content – not to mention, they're light on calories (BONUS!).

YPF2ou can always count on Pure Flavor's® vibrantly colored produce for fresh taste and to maintain a healthy lifestyle. All of their vegetables are greenhouse grown in a controlled environment with sustainable practices, which means greenhouse-grown vegetables are always in season! They grow 365 days a year to ensure that you can enjoy the same products with consistent flavor in any season.

The first step in this recipe is to make sure that your chicken has marinated for at least 2 hours. Ashley's combination of flavors for the marinade includes lemon, basil vinaigrette, Dijon mustard, and red pepper flakes will delight your tastebuds. She recommends a plastic bag for this process, but a reusable container with a lid will do just fine. The most important thing for this process is making sure that the chicken breasts are coated and soaking up those delicious flavors.

While the chicken is marinating, you can chop up the ingredients for the mango chutney. The recipe calls for grilled Aurora Bites Mini Sweet Peppers, which you will want to grill just before you put the chicken on. To prepare for this, chop the peppers in half and remove the stems & seeds. Coat them in olive oil and put them in a cooking grate or grill safe pan. You can use a disposable foil pan if you'd like aPF3n easier cleanup.

With your chicken marinating for the last 2 hours, you are now ready to fire up that grill! When the grill is hot & ready, place the peppers over indirect heat, these will take approximately 25 minutes – you'll want to make sure that they are properly charred.

With 10 minutes left of the pepper's cooking time, add the chicken breasts to the grill on direct heat; flip the chicken after about 5 minutes to cook the other side. (This recipe was cooked on a charcoal grill. For gas grills, you may need to cook the chicken a little longer than 5 minutes per side.) This is where a good meat thermometer comes in handy. Check the internal temperature to make sure it's 165°F and you're good to go!

When all your delicious food is off the grill, chop the peppers up into bite-sized pieces and add it to the chutney ingredients. Gently toss the ingredients together so that all the flavors can mingle. To serve the chicken, spoon the chutney over top of each of the chicken breasts.

This article is brought to you by Pure Flavor®, Plate & Pen

LOW-CARB RECIPE: Greek chicken meatballs & salad quick and tasty — Opa! - Northwest Arkansas Democrat-Gazette

Posted: 28 Apr 2021 12:09 AM PDT

I don't follow a strictly "Mediterranean Diet," but if I ever decide to, it would not be much of a sacrifice. I love all of the flavors and foods associated with that style of eating. And it is no problem for me to make the meat play a supporting role on my plate.

When I saw a recipe for chicken meatloaf that called for feta cheese, fresh mint, leeks, squash and kalamata olives, and suggested serving all of that alongside a Greek salad, I knew I had to try it. And then, of course, tweak it.

I added a bit of Greek yogurt, minced garlic and dried oregano, and turned that meatloaf into meatballs. The feta cheese and yogurt give these meatballs a tangy flavor and keep them moist.

They come together quickly and bake in about 15 minutes, sharing a rimmed baking sheet with the sliced squash, leeks and halved olives.

While the meatballs are in the oven, you have just enough time to whip up a Greek salad of greens, red onion, tomato and, if you like, another little sprinkle of feta in your homemade vinaigrette.

Greek Chicken Meatballs With Squash

  • 1 tablespoon extra-virgin olive oil, plus more for greasing the baking sheet
  • 1 pound ground chicken
  • ½ cup crumbled feta cheese
  • ¼ cup plain Greek yogurt, plus more for serving
  • ¼ cup fresh mint leaves, chopped, plus whole leaves serving
  • 2 cloves garlic, minced or finely grated
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon finely ground black pepper
  • ¼ teaspoon ground allspice
  • For the vegetables:
  • 3 medium yellow squash, trimmed and sliced a ¼-inch thick
  • 1 large leek, trimmed, well-rinsed and thinly sliced
  • ½ cup pitted kalamata olives, halved
  • 1 tablespoon extra-virgin olive oil
  • For the salad:
  • 1 pint cherry or grape tomatoes, halved
  • 1 cucumber, washed and sliced
  • ¼ cup feta cheese, crumbled, plus more as needed (optional)
  • ¼ red onion, thinly sliced (optional)
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • ¼ teaspoon dried oregano
  • ½ teaspoon Dijon mustard

Position a rack in the middle of the oven and heat to 450 degrees. Lightly oil a large, rimmed baking sheet.

In a large bowl, combine the chicken, feta, yogurt, mint, garlic, oregano, pepper and allspice. Form the mixture into 16 equal-size meatballs, just under 1 ½-ounce each, and place in the center of the prepared baking sheet.

In another large bowl, gently toss together the squash, leek, olives and 1 tablespoon of olive oil until everything is coated. Arrange the vegetables around the meatballs and transfer to the oven. Roast for about 20 minutes, or until the meatballs reach an internal temperature of 160 to 165 degrees.

While the meatballs are cooking, in a large serving bowl, combine the tomatoes, cucumber, feta and red onion. In a small bowl, whisk together the olive oil, vinegar, oregano and mustard. Pour the dressing over the salad, lightly toss to combine, and sprinkle with a few mint leaves. Taste, and season with salt, pepper and more feta, if needed.

To serve, smear a heaping tablespoon of Greek yogurt on the plate and place the meatballs and squash partially on top of the yogurt. Spoon the salad next to the meatballs.

Makes 4 servings.

Nutrition information: Each serving contains approximately 560 calories, 29 g protein, 42 g fat, 22 g carbohydrate (10 sugar), 122 mg cholesterol, 600 mg sodium and 4 g fiber.

Carbohydrate choices: 1.5.

Adapted from "Chicken!" by the editors of Good Housekeeping (Hearst Books, 2019).


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