• 4servings
  • 600calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large clove garlic, mashed to a paste with

  2. 1/2 tsp. kosher salt

  3. 3/4 cup canola oil

  4. 1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)

  5. 1/4 cup chopped fresh cilantro leaves and tender stems

  6. 1-1/2 Tbs. finely grated peeled fresh ginger

  7. 1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)

  8. 1 tsp. granulated sugar

  9. Kosher salt

  10. 1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced

  11. 3/4 inch thick on an extreme angle (about 3 medium)

  12. 1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness

  13. 5 oz. baby arugula

  14. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Prepare a medium-high gas or charcoal grill fire.

  2. Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.

  3. Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.

  4. Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.


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