Bombay Spiced Chicken and Cauliflower

A deliciously spiced combination for summer grilling. Serve with a cucumber and tomato salad or local corn. Your favourite fruit chutney, tzatziki or raita (cucumber-yogurt dip) would be a great addition.

Preparation Time: 25 minutes
Marinating Time: 30 minutes, up to 4 hours
Grilling Time: 15 to 20 minutes
Serves 4

4 boneless skinless Ontario Chicken Breasts (about 6 oz/175 g
each)
2 tbsp (25 mL) vegetable oil
2 tsp (10 mL) ground coriander seed
1 tsp (5 mL) each ground cumin and paprika
1/2 tsp (2 mL) cayenne pepper (or to taste)
1/2 tsp (2 mL) each salt and freshly ground pepper
2 cloves Ontario Garlic, minced
Grilled Cauliflower:
16 bite-size Ontario Cauliflower Florets (about 12 oz/375 g)
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) fresh lime juice
1/2 tsp (2 mL) each ground cumin, ground coriander seed and ground turmeric
1/4 tsp (1 mL) each salt and freshly ground pepper

Place chicken in shallow dish. In small bowl, combine oil, coriander, cumin, paprika, cayenne pepper, salt, pepper and garlic. Rub evenly over breasts. Cover and let marinate in refrigerator for at least 30 minutes or for up to 4 hours.

Grilled Cauliflower: Meanwhile, thread cauliflower florets onto 4 metal or soaked wooden skewers. In small bowl, combine oil, lime juice, cumin, coriander, turmeric, salt and pepper; brush evenly over florets.

Place chicken and cauliflower skewers on greased grill over medium-high heat. Grill, covered, turning the chicken breasts once and the skewers occasionally until chicken is an internal temperature of 165°F (74°C) and the cauliflower is tender-crisp and lightly charred, 15 to 20 minutes.

To serve, slice chicken and place cauliflower skewers on plate or remove florets from skewers.

Nutritional Information:
1 Serving
PROTEIN: 40 grams
FAT: 17 grams
CARBOHYDRATE: 6 grams
CALORIES: 340
FIBRE: 2.5 grams
SODIUM: 550 mg


Charred Broccoli Salad

Enjoy local veggies in season - they taste even sweeter when grilled. This salad can be made up to 1 day ahead.

Preparation Time: 20 minutes
Grilling Time: 15 to 20 minutes
Serves 6

1 head Ontario Broccoli, trimmed (about 1-1/2 lbs/750 g)
1 Ontario Red Onion, sliced crosswise (1/2-inch/1 cm thick)
1 cob Ontario Corn, husked
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
1 large Ontario Tomato, cut into chunks
1/2 cup (125 mL) crumbled Ontario Feta Cheese (about 2 oz/60 g)
Dressing:
1/4 cup (50 mL) red wine vinegar
1/3 cup (75 mL) olive oil
3/4 tsp (4 mL) dried oregano leaves
1/2 tsp (2 mL) each sugar and dry mustard
1/4 tsp (1 mL) each salt and freshly ground black pepper

Remove most of the thick stalk from broccoli and cut in half lengthwise. Brush broccoli, onion and corn evenly with 2 tbsp (25 mL) oil; season with salt and pepper.

Grill vegetables over medium heat, turning occasionally, until broccoli, onion and corn are lightly charred and tender-crisp; about 15 to 20 minutes. Remove pieces as they are cooked; set aside to cool slightly.

Dressing: In small bowl whisk together vinegar, oil, oregano, sugar, mustard, salt and pepper.

Chop broccoli into florets, discarding any remaining tough stalk. Coarsely chop onion and remove corn kernels from cob. Combine grilled vegetables with tomato in large serving bowl. Drizzle with a little of the dressing, sprinkle with feta; cover and refrigerate salad and reserved dressing. Serve at room temperature with reserved dressing.

Nutritional Information:
1 Serving
PROTEIN: 6 grams
FAT: 20 grams
CARBOHYDRATE: 16 grams
CALORIES: 258
FIBRE: 4 grams
SODIUM: 330 mg