When the kids go back to school, the whole family routine changes. If your children are attending school in-person, there is the morning scramble to get lunches made, breakfast into hungry stomachs, and a mad dash to get out the door! If they are attending virtually, there is the task of getting them settled into their learning spaces so they can focus on schoolwork.
What doesn’t change is at the end of the day, everyone is hungry and looking for a good meal. Grilling is a great way to get outdoors – especially if everyone is home all day. While the kids play outside, you can keep an eye on them or even join in for some playtime and still keep an eye on what you’re cooking.
Hot Off The Grill
There is never a wrong time to get grilling! Get outside, grab your bbq tongs, and spend some quality time with your family… and your grill. Our friend Ashley at Plate & Pen agrees and has shared with us a recipe that will ensure your grilled chicken will never be boring again – all you need is fresh vegetables! Ashley’s Mango Chutney Chicken recipes features our Aurora Bites Mini Sweet Peppers and Mini Cucumbers. Aurora Bites Mini Sweet Peppers are rich in Vitamin C, A, and E, plus other powerful antioxidants. They have almost 3 times the amount of Vitamin C than an orange! Vitamin C is important to help support a healthy immune system. Mini Cucumbers are high in fiber and water content – not to mention, they’re light on calories (BONUS!).
You can always count on Pure Flavor® ‘s vibrantly colored produce for fresh taste and to maintain a healthy lifestyle. All of our vegetables are greenhouse grown in a controlled environment with sustainable practices, which means greenhouse-grown vegetables are always in season! We grow 365 days a year to ensure that you can enjoy the same products over and over without any surprises.
Time To Get Your Grill On!
The first step in this recipe is to make sure that your chicken has marinated for at least 2 hours. Ashley’s combination of flavors for the marinade includes lemon basil vinaigrette, Dijon mustard, and red pepper flakes will delight your tastebuds. She recommends a plastic bag for this process, but a reusable container with a lid will do just fine. The most important thing for this process is making sure that the chicken breasts are coated and soaking up those delicious flavors.
While the chicken is marinating, you can chop up the ingredients for the mango chutney. The recipe calls for grilled Aurora Bites Mini Sweet Peppers, which you will want to grill just before you put the chicken on. To prepare for this, chop the peppers in half and remove the stems & seeds. Coat them in olive oil and put them in a cooking grate or grill safe pan. You can use a disposable foil pan if you’d like an easier cleanup.
With your chicken marinating for the last 2 hours, you are now ready to fire up that grill! When the grill is hot & ready, place the peppers over indirect heat, these will take approximately 25 minutes – you’ll want to make sure that they are properly charred.
With 10 minutes left of the pepper’s cooking time, add the chicken breasts to the grill on direct heat; flip the chicken after about 5 minutes to cook the other side. (This recipe was cooked on a charcoal grill. For gas grills, you may need to cook the chicken a little longer than 5 minutes per side.) This is where a good meat thermometer comes in handy – Check the internal temperature to make sure it’s 165°F and you’re good to go!
When all your delicious food is off the grill, chop the peppers up into bite-sized pieces and add it to the chutney ingredients. Gently toss the ingredients together so that all the flavors can mingle. To serve the chicken, spoon the chutney over top of each of the chicken breasts.
This recipe would pair well with our Tomato Kale Salad, our Wedge Salad with Cherry Tomatoes-On-The-Vine or, since you already have the grill fired up, our Grilled Romaine Lettuce and Cherry On-The-Vine Salad.
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