Grilled Chicken Thighs and Lemon-Parsley Asparagus

September 5, 2011 Updated Sep 5, 2011 at 9:53 PM PDT

Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

Serving Size: 2 thighs and 3/4 cup relish

Ingredients:

•Cooking spray
•1 teaspoon garlic powder
•1 teaspoon ground cumin
•1/4 teaspoon freshly ground black pepper
•8 skinless, boneless chicken thighs (about 1 1/4 pounds)
•2 cups cubed fresh pineapple (about 1/2 pineapple)
•1/2 cup fresh corn kernels (about 1 ear)
•1/3 cup finely chopped red bell pepper
•1/4 cup thinly sliced fresh basil
•3 tablespoons finely chopped red onion
•1 tablespoon cider vinegar
•1 teaspoon sugar

Directions:

1. Heat a grill pan over medium-high heat; lightly coat with cooking spray. Combine garlic powder, cumin, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan; cook 10 minutes on each side or until done.

2. Meanwhile, combine pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.

Nutrition Information:
Calories: 242 cal per serving (see serving size above)
Carbohydrates: 17.4 g
Protein: 29.6 g
Fat: 6 g

Lemon-Parsley Asparagus

Serving: 1 cup asparagus spears (around 6-9 spears)

This recipe gives you the option to grill or steam the asparagus.

Ingredients:

•2 bunches asparagus spears
•1/2 cup chopped parsley
•1 Tbsp lemon juice
•1 Tbsp lemon zest
•1 minced garlic clove
•2 Tbsp olive oil
•Pepper to taste

Directions:
To BBQ Asparagus:
1. Preheat grill to high heat.

2. Mix 1/2 cup chopped parsley, 1 Tbsp lemon juice and 1 Tbsp zest, 1 minced garlic clove, 2 Tbsp olive oil and pepper in a bowl.

3. Drizzle the asparagus with olive oil and parsley mixture.

4. Grill over high heat 2-3 minutes or until desired tenderness.

To Steam Asparagus:

1. Fill pot with water and bring to boil.

2. Place 2 bunches of asparagus in steamer tray above boiling water.

3. Allow to steam 4-5 minutes or until desired tenderness and then remove asparagus.

4. Mix 1/2 cup chopped parsley, 1 Tbsp lemon juice and 1 Tbsp zest, 1 minced garlic clove, 2 Tbsp olive oil and pepper in a bowl.

5. Drizzle the asparagus with olive oil and parsley mixture and serve.