| | Directions | 1. For the Red Pepper Harissa, place roasted red peppers, 1 teaspoon each of the oil and vinegar, 1/2 teaspoon of the cumin, sugar, 1/4 teaspoon of the garlic powder and crushed red pepper in blender or food processor; cover. Process or blend until a chunky sauce forms. (Do not puree.) Set aside.
2. Mix remaining 1 tablespoon each oil and vinegar, paprika, remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon cumin and salt in small bowl. Place vegetables in large bowl. Add 1/2 of the spice mixture; toss to coat well. Place chicken in another bowl. Add remaining spice mixture; turn to coat well.
3. Grill chicken over medium heat 4 minutes on each side or until cooked through. Grill vegetables 2 to 3 minutes on each side or until tender-crisp. Serve 2 tablespoons Red Pepper Harissa with each serving of chicken and vegetables. |
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 1 jar (4 ounces) roasted red peppers, rinsed and drained |
| - | | 1 tablespoon plus 1 teaspoon olive oil, divided |
| - | | 1 tablespoon plus 1 teaspoon red wine vinegar, divided |
| - | | 1 teaspoon McCormick® Cumin, Ground |
| - | | 1/2 teaspoon sugar |
| - | | 1 1/4 teaspoons McCormick® Garlic Powder |
| - | | 1/4 teaspoon McCormick® Red Pepper, Crushed |
| - | | 2 teaspoons McCormick® Paprika |
| - | | 1/2 teaspoon salt |
| - | | 1 medium yellow squash, halved crosswise and cut lengthwise into 1/4-inch thick slices |
| - | | 1 medium zucchini, halved crosswise and cut lengthwise into 1/4-inch thick slices |
| - | | 4 small boneless skinless chicken breast halves (about 1 pound) |
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| | Nutrition (per serving) | Calories: 208 Calories
Fat: 8 Grams
Protein: 28 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 6 Grams
Sodium: 397 Milligrams
Fiber: 2 Grams
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