Prep: 40 Min. Serves: 4
Total: 40 Min.

2 Tbsp. olive oil, plus more for grill
2 Tbsp. balsamic vinegar
1 Tbsp. Ketchup
1 Tbsp. Dijon mustard
4 skinless, boneless chicken breasts ( about 1 1/2 lbs.)
2 slices thick-cut bacon, cut into 1/2 inch pieces
4 ears od corn, kernels cut off ( about 2 cups)
1 bunch Swiss chard, chopped ( stems and leaves separated)
2 Tbsp. unsalted butter
3 scallions, sliced
salt and pepper to tasted

1. Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the olive oil, vinegar, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 5 to 9 minutes per side; transfer to a plate.
2. Heat a cast-iron skillet or Dutch oven over medium -high on the stove or place directly on the grill. Add the bacon and cook, stirring occasionally, until browner and crisp, about 5 minutes.
3. Add the corn kernels and Swiss chard stems to the skillet. Cook stirring occasionally, until the corn is tender and lightly brown, about 5 minutes, Add the butter , scallions and chard leaves. Cook until chard is just wilted about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture. Enjoy!!

Prep: 25 min. Serves:4
Total: 25 min.

2 Tbsp. Vegetable oil, plus more for grill
4 skinless, boneless chicken breasts
4 scallions, quartered crosswise
2 red bell peppers, sliced
1 pineapple, peeled, cored and sliced crosswise
1 Tbsp. jerk seasoning
1 green squash and 1 yellow squash

1. Preheat a grill to medium heat and brush the grates with vegetable oil.
2. Toss the chicken, scallions, bell peppers and pineapple in a large bowl with the vegetable and jerk seasoning.
3. Arrange the chicken on the grill; cook until marked, 7 to 9 minutes. Flip the chicken and add scallions, bell peppers and pineapple to the grill. Also add the squash. Cook until the vegetables and pineapple are marked and tender and the chicken is cooked through, 7 to 9 more minutes. ENJOY!!

4 skinless boneless chicken breast
1 Tbsp. olive oil
1 small clove garlic, finely grated
1 1/2 tsp. Chile powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. paprika
1/4 tsp. chipotle Chile powder
4 tsp. fresh lime juice
kosher salt
2 tomatoes, diced
3 tomatillos, husked rinsed and diced
1/4 cup finely diced red onion

1. Butterfly the chicken: Slice each breast almost in half horizontally. Open it like a book.
2. Combine the olive oil, garlic, chile powder, cumin, coriander, paprika, chipotle chile powder, 1 tsp. lime juice and 1 1/4 tsp. salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
2. Preheat a grill to medium. Meanwhile make some salsa. Toss the tomatoes, tomatillos, red onion and the remaining 3 tsp. lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
3. Brush the grill grates with olive oil. Grill chicken, turning once until marked and just cooked through, 4 to 6 minutes per side. Top with salsa and serve with lime wedges. Enjoy!!

4 oz. pepper jack cheese, shredded
2 cups arugula, chopped
2 skinless, boneless chicken breasts
1 Tbsp. olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 Tbsp. Cajun spice blend
Vegetable oil, for grilling

ADD THE SUCCOTASH
1 cup frozen lima beams, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime

1. Combine the cheese and arugula in a bowl. Cut a deep 2-inch wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and Cajun spice blend.
2. Preheat grill to high and brush the grates with vegetable oil. Grill chicken until blackened and thermometer inserted reads 155 about 8 to 10 minutes per side. Transfer to a cutting board.
3. Heat 1 tbsp. olive oil in a skillet over high heat, Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from heat and sir in the lime juice. Slice the chicken and serve with the succotash. Enjoy!!