Ingredients

• ⅓ cup fresh Italian parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 4 cloves garlic, finely chopped
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle pepper 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; place in bowl. Stir in remaining ingredients (except chicken and zip-top bag) until blended. Place chicken in bag and add one-half sauce; let stand 10 minutes to marinate. Preheat grill (or grill pan).
2. Place chicken on grill (discard marinade); grill 6–7 minutes on each side and until chicken is 165°F. Top chicken with remaining one-half sauce. Serve.

Ingredients

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

Steps

1. Drain hearts of palm, then cut in half lengthwise. Place egg in shallow bowl; place cracker meal in second bowl. Dip hearts of palm into egg (allowing excess to drip off), then dip into cracker meal until evenly coated.
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 or until well browned.
3. Transfer hearts of palm to paper towels (to drain); sprinkle with salt. Serve with salsa and guacamole.