SMOKEY GRILLED VEGETABLES AND CHICKEN WITH SUMMER SUCCOTASH

Try This Quick FAT-BURNING Meal....Made Within Minutes!

Preparation Time: 25 mins

Calories: 388

Servings: 6

INGREDIENTS:

·         3 Skinned Chicken Breast (Free Range/Organic)	·         2 Limes, Juiced
·         ½  Cup Basil Leaves	·         2 Tablespoons Grill Seasoning
·         1 Cup Frozen Lima Beans	·         2 Cloves Garlic, Minced
·         ½ Cup Corn	·         1 Pinch Cayenne Pepper, Or To Taste
·         1 Pint Grape Tomatoes	·          2 Tablespoons Balsamic Vinegar
·         6 Portobello Mushroom Caps	·          1 Avocado (Organic) - Peeled, Pitted, And Cubed
·         4 Red Bell Peppers, Cored And Quartered 1 Red Onion, Thickly Sliced	·          ½  Cup Crumbled Goat Cheese
·         1  Cup Olive Oil	·         2 Limes, Juiced
·         Freshly Ground Black Pepper To Taste	·         2 Tablespoons Finely Chopped Fresh Basil

DIRECTIONS: 

Grilled Chicken and Succotash

1. Place a grill pan over high heat. Season 4 thin chicken cutlets (about 1 pound total) with 1/4 teaspoon each salt and pepper. Grill until cooked through (about 3-4 minutes), turning once. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high.
2. Add in 1 cup frozen baby lima beans, thawed; 1/2 cup corn; and 1 pint grape tomatoes. Cook, tossing occasionally, until tomatoes burst (about 3-4 minutes). Stir in 1 tablespoon grated Parmesan and 1/2 cup fresh basil leaves, torn.
3. Optional: Pair each portion with lemon wedges and a 100-calorie whole-wheat roll.

Smokey Grilled Vegetables and Avocado

1. Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
2. Preheat grill for medium heat and lightly oil the grate.
3. Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
4. Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.
5. TIP: Asparagus and Zucchini are EXCELLENT additions to include! 

FOODS MADE TO PERFECTION!!!

Royal Healing Natural Health Center

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