Mark Kingshott shares 3 healthy and tasty summer recipes

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GRAND RAPIDS Mich. (WOOD) – Struggling coming up with healthy, tasty food ideas this summer? You’re not alone. That’s why we had Chef Mark Kingshott in studio, showing us just how easy it is to eat right and eat well! Check out his paprika chicken, grilled potato salad, and grilled vegetable salad recipes listed below.Paprika Chicken

4 chicken breasts (bone in or boneless)

2 TB Olive Oil

1 TB Smoked Paprika

2 tsp Ancho Chili powder

2 TB chopped parsley

1 tsp chopped rosemary

2 tsp chopped oregano

3 cloves of garlic, chopped

1 tsp Salt

½ tsp ground pepper

Directions: In a bowl or gallon sized bag mix all ingredients EXCEPT the chicken, once mixed, add chicken and marinate for 2 to 6 hours.

Pre-heat grill on high. When ready to cook chicken, turn middle burner down to low.  Place chicken on middle burner and cook until internal temp reaches 165 degrees in thickest part of chicken.  Serve hot.Grilled Potato Salad

2 lbs of potatoes cut lengthwise, ¼ inch thick

2 tsp chopped rosemary

1 ½ TB chopped parsley

1 ½ TB olive oil

¼ cup diced onion

¼ cup thin sliced celery

1 TB chopped celery leaves (optional)

1 TB chopped parsley

¼ cup vegetable stock

1 TB Dijon

2 TB white wine vinegar

Salt and Pepper to Taste

Directions: In a bowl, mix potatoes with olive oil, rosemary and 1 ½ TB parsley.  Heat grill on Medium, cook potatoes until fork tender (approx. 6 minutes per side).  In a pan, heat vegetable stock, Dijon and vinegar until hot.  In a separate bowl place onion, celery, parsley and optional celery leaves.  Once potatoes are cooked, place potatoes into the bowl with onions and celery, pour mustard sauce over and mix, add salt and pepper to taste, serve warm.Grilled Vegetable Salad

1 medium zucchini cut in half lengthwise

1 medium summer squash cut in half lengthwise

2 bell peppers (any color) cut into 4 parts, seeds and stem removed

½ lb asparagus, tough ends removed

1 lb cherry tomatoes cut in half (do not grill)

2 cloves of garlic, chopped

1/2 onion, diced

2 TB lemon zest

2 TB fresh basil

1 ½ TB olive oil

2 Lemons, juiced

Salt and Pepper to taste

Directions: Heat grill on high.  Place zucchini, squash, asparagus and bell peppers on a tray and lightly drizzle olive oil on them.  Grill until crisp yet a bit tender.

Once cooled, cut vegetables into bite sized pieces, place in a bowl with garlic, onion, tomatoes, basil and lemon zest. In a small bowl, whisk 1 ½ TB of olive oil into the lemon juice.  Pour over salad with a pinch of salt and pepper, mix.  Taste, add more salt if needed, serve cold.

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