EASY WEEKNIGHTS

Make a fresh and delicious dinner in less time than you'd need to order takeout.

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GLUTEN FREE

Chicken Paillard

Active 30 min. | Total 30 min.

1. Heat grill on medium-high. Halve four 6-oz boneless, skinless chicken breasts laterally, making sure not to go all the way through (each should open like a book). Using meat mallet, pound center seam to even thickness. Season with 1/2 tsp each kosher salt and pepper.

2. In large bowl, toss 1 lb broccoli crowns (cut into large florets) with 1 Tbsp olive oil and 1/2 tsp salt. Grill chicken until charred and just cooked through, about 2 min. per side. Grill broccoli, turning 2 to 3 times, until charred and just tender, 3 to 4 min. Transfer to cutting board and roughly chop, then return to bowl.

3. In jar, combine 1 1/2 Tbsp each tart cherry juice and oil, 1 Tbsp red wine vinegar, 1/2 tsp Dijon mustard and 1/8 tsp each salt and pepper; shake well.

4. Pour dressing over broccoli and toss to combine, then toss with 3 Tbsp roasted, salted cashews (chopped) and 2 Tbsp each dried cherries and mint leaves (torn). Fold in 2 Tbsp grated Pecorino Romano cheese. Serve over chicken and sprinkle with 2 Tbsp more cheese.

SERVES 4 About 380 cal, 18.5 g fat (4.5 g sat). 104 mg chol, 841 mg sodium, 13 g carb, 3 g fiber, 5.5 g sugar (0 g added sugar), 42 g pro

GREAT FOR GUESTS

Grilled Shrimp with Mango and Toasted Coconut

Active 30 min. | Total 30 min.