Grilled Chicken and Vegetables with Indian Spices

If you've looked at even a few recipes you've probably noticed that not many of them receive 5 stars. My husband reserves all five stars for the very best of the best! And, I'm happy to say this recipe made that list! 

adapted from: Williams-Sonoma Weeknight Fresh and Fast by Kristine Kidd

• Coarse kosher salt and freshly ground pepper, to taste
• 2 tsp. curry powder
• 2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 4 boneless, skinless chicken breast halves, each 5 to 6 oz.
• 4 Asian eggplant, each cut lengthwise into 3 pieces
• 4 zucchini, each cut lengthwise into 3 pieces
• Olive oil for brushing

Prepare a hot fire in a grill.

In a small bowl, combine the curry powder, chili powder, cumin and coriander and stir to blend. Working with 1 chicken breast half at a time, place on a sheet of waxed paper and then cover with a second sheet of waxed paper. Using a rolling pin, hit the chicken a few times to flatten slightly to an even thickness. Transfer the chicken to a rimmed baking sheet.

Place the eggplant and zucchini on another baking sheet. Brush the top side of the chicken and vegetables with olive oil, and season with salt and pepper. Sprinkle the top of each chicken breast with 1/4 tsp. of the spice mixture, and then lightly sprinkle the vegetables with the spice mixture. Turn the chicken and vegetables over and repeat brushing with the oil and seasoning the ingredients (reserve any remaining spice mixture for another use).

Place the chicken and vegetables on the grill. Cover the grill and cook until the chicken and vegetables are just cooked through, about 5 minutes per side for the chicken and eggplant, and about 6 minutes per side for the zucchini.

I love pounding on the meat but didn't have time for that and it was just fine without that step. The flavors of this dish are wonderful. We had a melon and naan with the chicken and veggies.