Carolina Kitchen: Grilled chicken and zucchini

ASHEVILLE, N.C. (WLOS) — By: Foothills Wellness Center; Chef Melissa LeRoy

Ingredients

• 2 teaspoons paprika
• 3/4 teaspoon coconut sugar
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon crushed red pepper
• 4 (6-ounce) boneless, skinless chicken breast or thighs
• Cooking spray
• 3 medium zucchini, halved lengthwise
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons whole-grain mustard

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Instructions

1. Preheat grill to medium-high heat.
2. Combine paprika, sugar, 1/2 teaspoon black pepper, 1/4 teaspoon salt, and crushed red pepper in a small bowl. Rub paprika mixture evenly over chicken. Place chicken on grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Remove pork from grill.
3. Add zucchini to grill; grill 4 minutes on each side or until well marked. Cut zucchini into 1/2-inch pieces. Combine zucchini with remaining 1/4 teaspoon black pepper, remaining 1/4 teaspoon salt, oil, and mustard; toss to coat.