Name: Grilled Southwest Chicken with Zucchini, Corn, and Poblano Chile Salad
Ingredients: 2 organic boneless skinless chicken breast, cut in half vertically (butterflied) to create 4 pieces; 2 tbsp extra virgin olive oil; 3 cloves garlic, minced; juice of 1 1/2 limes, plus another 1/2 lime for after chicken is cooked; 1 tsp chili powder; ½ tsp ground cumin; ¼ tsp paprika; ½ tsp salt; ¼ tsp ground black pepper; 2 medium zucchini, cut into 1/2 vertically; 1 red onion, quartered leaving the root end intact; 1 large poblano pepper (*if you can not find fresh poblano's, substitute with a small can of mild diced green chiles.); 2 ears of corn, shucked; juice of 1 lime; 2.50 tbsp extra virgin olive oil; ½ cup cilantro, chopped; 1 tbsp red wine vinegar

CategoryMain Dishes

For the Chicken

2 organic boneless skinless chicken breast, cut in half vertically (butterflied) to create 4 pieces

For the Marinade

2 tbsp extra virgin olive oil

3 cloves garlic, minced

juice of 1 1/2 limes, plus another 1/2 lime for after chicken is cooked

1 tsp chili powder

½ tsp ground cumin

¼ tsp paprika

½ tsp salt

¼ tsp ground black pepper

For the Salad

2 medium zucchini, cut into 1/2 vertically

1 red onion, quartered leaving the root end intact

1 large poblano pepper (*if you can not find fresh poblano's, substitute with a small can of mild diced green chiles.)

2 ears of corn, shucked

juice of 1 lime

2.50 tbsp extra virgin olive oil

½ cup cilantro, chopped

1 tbsp red wine vinegar

In a small bowl, combine ingredients for the marinade, whisk and set aside. Cut chicken in half vertically (butterfly) to create 4 pieces. Place chicken in a shallow dish and pour marinade over top. Toss to evenly coat chicken then set aside to marinate.

While chicken is marinating, preheat grill to medium-high heat. Prep vegetables and evenly coat them with 1 1/2 tablespoon of extra virgin olive oil and season with salt. Grill vegetables as follows:
Zucchini- 2 to 3 minutes per side
Red onion - 3 to 4 minutes per side ( 3 sides when the onion is cut into quarters)
Poblano chile- 8-10 minutes, rotating every couple of minutes to evenly charr
Corn- 12 to 15 minutes, rotating every couple of minutes until cornels are tender.
Remove vegetables from grill and let cool 5 minutes before handling.

Grill chicken for 5-6 minutes per side until cook through. Remove chicken from the grill and squeeze the juice of 1/2 a lime over the chicken.

To assemble the salad: For the dressing, In a small bowl, whisk together the juice of 1 lime, 1 tablespoon of extra virgin olive oil, and 1 tablespoon of red wine vinegar. In a large serving bowl, stand corn upright and remove cornels using a sharp knife. Remove stem and seeds from chile and chop. Dice onion, slice the zucchini, and chop cilantro, add to corn. Pour dressing over vegetables and season with salt and pepper. Toss to combine.

Serve the chicken alongside salad and garnish with additional lime wedges and fresh cilantro.

Ingredients