A deliciously spiced combination for summer grilling. Serve with a cucumber and tomato salad or local corn. Your favourite fruit chutney, tzatziki or raita (cucumber-yogurt dip) would be a great addition.

Preparation Time: 25 minutes

Marinating Time: 30 minutes, up to 4 hours

Grilling Time: 15 to 20 minutes

Serves 4

  • 4 boneless skinless Ontario Chicken Breasts (about 6 oz/175 g each)
  • 2 tbsp (25 mL) canola oil
  • 2 tsp (10 mL) ground coriander seed
  • 1 tsp (5 mL) each ground cumin and paprika
  • 1/2 tsp (2 mL) cayenne pepper (or to taste)
  • 1/2 tsp (2 mL) each salt and freshly ground pepper
  • 2 cloves Ontario Garlic, minced

Grilled Cauliflower:

  • 16 bite-size Ontario Cauliflower Florets (about 12 oz/375 g)
  • 2 tbsp (25 mL) canola oil
  • 1 tbsp (15 mL) fresh lime juice
  • 1/2 tsp (2 mL) each ground cumin, ground coriander seed and ground turmeric
  • 1/4 tsp (1 mL) each salt and freshly ground pepper

Place chicken in shallow dish. In small bowl, combine oil, coriander, cumin, paprika, cayenne pepper, salt, pepper and garlic. Rub evenly over breasts. Cover and let marinate in refrigerator for at least 30 minutes or for up to 4 hours.

Grilled Cauliflower:Meanwhile, thread cauliflower florets onto 4 metal or soaked wooden skewers. In small bowl, combine oil, lime juice, cumin, coriander, turmeric, salt and pepper; brush evenly over florets.

Place chicken and cauliflower skewers on greased grill over medium-high heat. Grill, covered, turning the chicken breasts once and the skewers occasionally until chicken is an internal temperature of 165°F (74°C) and the cauliflower is tender-crisp and lightly charred, 15 to 20 minutes.

To serve, slice chicken and remove florets from skewers.

Nutritional Information:

1 Serving

PROTEIN: 40 grams
FAT: 17 grams
FIBRE: 2.5 grams
SODIUM: 550 mg