Grilled Chicken & Steak

Preheat your grill to maintain a temperature of 450-500°F. Wash and dry the fresh produce for bulk cooking. Medium dice the potatoes. Cut off any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Remove any husks and silks from the corn. Quarter the zucchini lengthwise. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel and halve the shallot. Halve the tomatoes; place in a large bowl. Season with salt and pepper. 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 a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Taste, then season with salt and pepper if desired.

Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. 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 on both sides with salt, pepper, and the weeknight hero spice blend. Grill 4 to 5 minutes per side for medium-rare (125°F), 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.

Place a large piece of foil on a work surface. Place the green beans and chopped garlic on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the water has cooked off and the green beans are tender when pierced with a fork. Remove from the grill and carefully open the foil packet; transfer to the bowl of grilled potatoes. Taste, then season with salt and pepper if desired.

Place the prepared corn, zucchini, bell peppers, shallot, and poblano peppers in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Evenly coat 2 corn cobs with the Southern spice blend. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and softened. Transfer to a plate. Grill the seasoned zucchini, bell peppers, and poblano peppers 3 to 5 minutes per side, or until charred and softened. Grill the seasoned shallot, turning occasionally, 5 to 7 minutes, or until softened and lightly charred. Transfer to a cutting board.

Thinly slice the grilled zucchini. Thinly slice the grilled shallot. Thinly slice the grilled bell peppers crosswise.Transfer the sliced shallot and bell peppers to the bowl of grilled potatoes and green beans.Roughly chop the grilled poblano peppers. Transfer the sliced zucchini and chopped poblano peppers to the bowl of seasoned tomatoes.

Combine the dijonnaise and honey (kneading the packet before opening); season with salt and pepper.

Roughly chop the capers. Combine the feta (crumbling before adding), chopped capers, currants, and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired.

Combine the labneh and lemon purée. Taste, then season with salt and pepper if desired.

Combine the barbecue sauce and sour cream; season with salt and pepper.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1 sliced chicken breast

Transfer the honey mustard to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 plain grilled corn cob

• 1 sliced chicken breast

Transfer the marinated feta to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished potatoes

• 1 sliced steak

Transfer the lemon labneh to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 Southern-spiced grilled corn cob

• 1 sliced steak

Transfer the creamy BBQ sauce to 2 small containers.

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard and crispy onions.

Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated feta and mint leaves (tearing just before adding). Top the corn with as much of the za’atar as you’d like (you may have extra).

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh, chopped parsley, and almonds.

Roughly chop the peanuts and pepitas. Heat the finished steak, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy BBQ sauce and chopped peanuts and pepitas.