Ingredients

• ⅓ bunch fresh Italian parsley
• 2 tablespoons fresh oregano
• 4 cloves garlic
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle hot sauce
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 lb boneless, skinless chicken thighs
• Large zip-top bag

Steps

1. Chop parsley, oregano, and garlic finely; place in large bowl. Add oil, vinegar, paprika, hot sauce, salt, and pepper; stir until blended.
2. Place chicken in zip-top bag (wash hands) and add one-half sauce. Seal bag and let stand 10 minutes to marinate. Meanwhile, preheat grill (or grill pan) on medium-high.
3. Remove chicken from bag (discard marinade); grill 6–7 minutes on each side until grill-marked and 165°F. Top chicken with remaining half sauce; serve.

Ingredients

• 1 (14 oz) can hearts of palm
• 1 large egg (or ¼ cup egg substitute)
• ½ cup cracker meal
• 3 tablespoons olive oil
• ¼ teaspoon kosher salt
• 1 cup mild fresh salsa
• 1 (7 oz) package Deli guacamole

Steps

1. Drain hearts of palm, then cut in half lengthwise. Whisk egg in shallow bowl; place cracker meal in second bowl. Dip hearts of palm into egg, letting excess drip off, then dip into cracker meal, pressing with fingertips to coat evenly.
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add hearts of palm; cook 1–2 minutes on each side until well browned.
3. Transfer hearts of palm to paper towel–lined plate and sprinkle with salt. Serve with salsa and guacamole.
Chef's Tip: You can make your own cracker meal by placing saltines (or soda crackers) in food processor and processing until finely ground.