Chicken with Mango and Ginger

Ingredients

• 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
• 8 chicken cutlets (about 1 3/4 pounds total)
• 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
• 1/3 cup fresh cilantro leaves
• 1 medium jalapeno, thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Lime wedges, for serving

Directions

1. Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
2. Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Pork Kabobs with Orange and Thyme / Cilantro Garlic Rice

Ingredients

• 1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest
• 5 garlic cloves
• 2 tablespoons coarsely chopped fresh thyme
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch pieces

Directions

1.     Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature.

2.     Heat a grill or grill pan until medium-hot. Thread 5 or 6 pieces of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes.

Chicken, Ham, and Cheese Roll-Ups

Ingredients

8 thin chicken cutlets (about 1 1/2 pounds total)

Coarse salt and ground pepper

2 tablespoons honey mustard

4 slices deli ham (about 4 ounces total), halved lengthwise

12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips

1 package (10 ounces) frozen peas

1 tablespoon butter

3/4 cup couscous

Directions

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface,

and season with salt and pepper.

2. Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place,

seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and

chicken is opaque throughout, 6 to 10 minutes.

3. Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover

and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.