Grilled Chicken with Charred Tomatoes and Broccoli

Serves 4 / Bored with broccoli? You won’t be after you try it grilled! Remember to soak wooden skewers in water before grilling. Preparation tip: Use frozen broccoli for even faster prep, or leftover steamed broccoli spears.

Juice of 2 medium limes, divided (plus more to taste)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
2 cloves garlic, pressed
1/4 teaspoon black pepper
4 boneless, skinless chicken breast halves
1 1/2 cups corn kernels, fresh or frozen and thawed
1/2 small red onion, finely chopped
1 serrano or jalapeño pepper, seeded and minced
1/4 cup finely chopped green bell pepper
1/4 cup chopped fresh cilantro
4 cups frozen and thawed broccoli spears
3 medium Roma tomatoes, quartered
8 cups baby spinach leaves

1. In a small bowl, whisk together juice from 1 lime, 1 tablespoon olive oil, honey, garlic, and black pepper. Place in zip-top bag; add chicken breasts and shake to coat. Marinate in refrigerator for 30 minutes to 2 hours.

2. In a small bowl, combine remaining lime juice, corn kernels, red onion, chili pepper, bell pepper, and cilantro. Taste and add more lime juice, as desired. Stir to mix and set aside.

3. Preheat grill to medium-hot. Thread broccoli and tomatoes on 10- to 12-inch skewers. Remove chicken breasts from marinade and place on grill, 3 inches from medium flame. Cover and grill for about 10 minutes, turning chicken once, until chicken is opaque and tomatoes are charred.

4. During the last 5 minutes of grilling, in a large skillet, heat remaining 1 tablespoon olive oil; add spinach and toss to coat. Cook for 1 minute, just until wilted. Divide greens among four plates. Top with chicken breast and a scoop of corn salsa. Place tomatoes and broccoli on skewers alongside chicken, and serve at once.

PER SERVING: 344 cal, 23% fat cal, 10g fat, 2g sat fat, 68mg chol, 37g protein, 33g carb, 9g fiber, 183mg sodium