Grilled Chicken & Steak

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, pat the chicken dry with paper towels. Drizzle with olive oil; turn to coat.Transfer 2 chicken breasts to a plate; season with salt and pepper on both sides. Evenly spread or brush the mango chutney onto the chicken. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Pat the steaks dry with paper towels. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend. Turn to coat. Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks. Slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Wash and dry the fresh produce for bulk cooking. Peel the onion; cut into 1/2-inch-thick rounds, keeping the layers intact. Remove any husks and silks from the corn. Halve and pit the peach. Quarter the zucchini lengthwise. Cut off the root ends of the scallions, keeping them whole. Halve the tomatoes. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Place the onion rounds and prepared corn on a large plate. Drizzle with olive oil; season with salt and pepper. Carefully turn to coat. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and tender. Transfer to a cutting board.

Place the halved peach, quartered zucchini, prepared scallions, and halved poblano peppers in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the seasoned peach and seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and tender. Grill the seasoned poblano peppers 4 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Grill the tortillas 30 seconds to 1 minute per side, or until lightly charred.Transfer to a work surface.

Medium dice the grilled peach. Roughly chop the grilled onion. Cut the grilled corn kernels off the cobs. Cut the grilled zucchini into 1/4-inch pieces. Roughly chop the grilled scallions. Roughly chop the grilled poblano peppers. In a large bowl, combine the diced peach, chopped onion, corn kernels, and halved tomatoes. Taste, then season with salt and pepper if desired. To the pot of cooked rice, add the zucchini pieces, chopped scallions, and chopped poblano peppers. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the sweet chili sauce, yogurt, and 2 teaspoons of water. Season with salt and pepper.

Combine the sour cream and cilantro sauce. Season with salt and pepper.

Combine the salsa verde and currants. Taste, then season with salt and pepper if desired.

Roughly chop the roasted red peppers. Combine the ranch dressing and chopped peppers. Season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced mango chutney chicken breast

Transfer the sweet chili yogurt to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced Mexican-spiced chicken breast

Transfer the grilled tortillas to 2 resealable bags. 

Transfer the creamy cilantro sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced steak

Transfer the currant salsa verde to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 corn salad

• 1 sliced steak

Transfer the pepper ranch to 2 small containers.

Wash and dry the mint; pick the leaves off the stems. Roughly chop the cashews. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili yogurt, chopped cashews, and mint leaves (tearing just before adding).

Heat the finished chicken and corn salad in the microwave 1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel; microwave 30 seconds to 1 minute, or until heated through. Assemble each taco using the warmed tortillas, chicken and corn salad, creamy cilantro sauce, guacamole, and cotija.

Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant salsa verde, parmesan, and almonds.

Wash and dry the lettuce. Cut off and discard the root end; roughly chop the leaves. Serve the chopped lettuce topped with the finished steak and corn salad. Garnish each serving with the pepper ranch and feta (crumbling before adding).