We’re spending the weekend in Los Angeles for a wedding and to visit family, and the heat here really feels like summer — something I miss back home in San Francisco. With summer in full swing, there are so many fresh vegetables to enjoy. I adapted a simple charred summer vegetable side from Cooking Light that pairs beautifully with apricot-glazed grilled chicken. This healthy, flavorful meal is quick enough for busy weeknights and highlights the natural taste of the produce. The vegetables are cooked with just a little olive oil and minimal seasoning so their flavors really shine when simmered in a cast iron skillet. For a spicy variation, add jalapeño to make a zesty vegetable salsa. Serve as a light meal on its own, skip the carbs, or accompany the dish with scalloped potatoes for a more substantial dinner.
- 2 boneless, skinless chicken breasts
- 1/3 cup apricot preserves
- 1/2 tbsp paprika
- 1 tsp nutmeg
- 1 tsp all-spice
- 2 tbsp extra virgin olive oil
- 1 orange bell pepper, chopped
- 1 cup corn
- 1 medium zucchini, quartered
- 1 tbsp thinly sliced shallots
- Pinch of salt
- Pepper to taste
- Parsley for garnish
- Heat the olive oil in a cast iron skillet over medium heat. Add the chopped vegetables except the shallots.
- Season lightly with salt and pepper.
- Cover and cook for about 5 minutes, stirring occasionally, until vegetables are tender and slightly charred.
- Remove from heat and stir in the sliced shallots. Keep the vegetables warm while you prepare the chicken.
- Preheat an indoor grill pan over medium-high heat.
- Sprinkle the chicken breasts with paprika, all-spice, and nutmeg, rubbing the spices evenly over each piece.
- Spread the apricot preserves over the chicken to coat and glaze.
- Grill the chicken about 7 minutes per side, or until the internal temperature reaches 165°F (74°C), moving the pieces occasionally and brushing more apricot preserves on top to build a glossy glaze.
- Plate the grilled chicken and top with the charred vegetables. Garnish with chopped parsley and serve immediately.
Charred summer vegetables adapted from Cooking Light.