Grilled Cilantro Lime Chicken, Black Bean Corn & Rice Salad, Grilled Yellow & Green Globe Squash w/ Summer Onions

Grilled Cilantro Lime Chicken

20 oz Boneless Skinless Chicken Breast (4 5oz Pieces)
1/4 cup Fresh Squeezed Lime Juice
1/4 Fresh Cilantro, Chopped
1 tsp Salt
1 tsp Fresh Ground Pepper
3/4 tsp Ground Cumin
1/2 tsp Garlic Salt
3 TBS Olive Oil

Pound chicken breasts to about a 1/4 inch.(I like to do this in a gallon size zip-lock baggie)Combine lime juice, through garlic salt in a small bowl. Whisk in olive oil until blended. Add chicken and marinade for 45 min to an hour in refrigerator. Meanwhile, heat grill to high. Grill about 3-4 min per side, until chicken is cooked through.(until chiken reaches 175 degrees and juices run clear when pierced)
Per Serving (5 oz pc) 221 Cal., 12 g Fat, 2g sat fat, 0 g trans fat, 66 mg chol, 864 mg sod, 2g Carb, trace fib, 26 g Prot. 22 mg calc.

Rice, Black Bean and Corn Salad
Makes 4 Servings
1 Cup cold cooked brown rice
1/2 Cup cooked corn kernels
1/2 Green bell pepper, seeded and chopped ( I used red , orange or yellow)
1 Celery Stalk, chopped
1/3 Cup canned black beans, rinsed and drained
1/2 Red onion
2 Tablespoons fresh cilantro
1/2 Jalapeno pepper, seeded and minced (optional)
2 Tablespoons red-wine vinegar
1 1/2 Tablespoons fresh lime juice
1 Tablespoon extra-virgin olive oil
1/4 Teaspoon salt.

1. In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro and jalapeno.

2. In a small bowl, whisk the vinegar, lime juice oil and salt. Pour over rice mixture and toss to coat. Refrigerate covered, until the flavors are blended, at least 1 hour. The longer it marinates the better the flavors will be.

Per Serving: (1 cup) 119 Cal., 4 g Fat, 1g sat fat, 0 g trans fat, 0 mg chol, 197 mg sod, 19g Carb, 3 g fib, 3 g Prot. 21 mg calc.

Grilled Yellow & Green Globe Squash w/ Summer Onions

2 Yellow Globe Squash sliced into 1/4 inch slices
2 Zucchini Globes sliced into 1/4 inch slices
4 Summer Onions (can substitute with large scallions)cut off about 1/2 inch off the tops and a 1/4 in of the bottom, root area
2 TBS olive oil
2 TBS Sweet Soy (Kecap Manis or Indonesian Sweet Soy, which can found larger supermarkets or specialty food stores)
Salt & Pepper to taste

Combine Sweet soy and olive oil in large bowl. Add salt & Pepper. Toss vegetables until well coated. Grill squash & zucchini about 2 min per side until cooked through. Grill summer onions about 1 min per side, carefule not to burn the tops.

Per Serving: (1 cup) 121 Cal., 7 g Fat, 1g sat fat, 0 g trans fat, 0 mg chol, 362 mg sod, 7g Carb, 3 g fib, 2 g Prot. 40 mg calc.