Speedy Supper #2 - Arugula Salad with White Beans and Pesto, Grilled Sesame Sweet Potatoes, and Grilled Hoisin Chicken with Scallions

This post, the second in my Speedy Suppers series, utilized three recipes from the Real Simple "Simple 3-ingredient Recipes" article in the July 2011 issue. They're called "recipes," but don't be intimidated - these are simple instructions as to how to put a few things together for a quick and healthy meal, no complicated ingredients required! Thus, making three "recipes" for dinner really is as simple as making sure to have 9 ingredients on hand. I used the following recipes: Arugula Salad with White Beans and Pesto, Grilled Sesame Sweet Potatoes, and Grilled Hoisin Chicken with Scallions.

This is all the stuff you'll need!

You can make the salad a few hours ahead of time or prepare it while you're grilling the chicken and sweet potatoes. These recipes are great, too, because you can prep everything ahead of time and just throw it on the grill when you are ready. Plus, this minimizes clean up of pots and pans!

Arugula Salad with White Beans and Pesto

Ingredients:

4 cups arugula

1 15.5 ounce can cannellini beans, rinsed

1/3 cup pesto (aim for olive oil-based pesto)

Sea salt and black pepper

Instructions:

In a medium bowl, toss together the arugula, beans, pesto, and 1/4 teaspoon each sea salt and black pepper.

Grilled Sesame Sweet Potatoes

Ingredients:

1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch wedges

1 tablespoon canola oil (I used sesame oil because I avoid canola)

Sea salt and black pepper

1 teaspoon toasted sesame oil

2 teaspoons toasted sesame seeds

Instructions:

Heat the grill to medium. In a large bowl, toss the potatoes with the canola oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Grill the potatoes, covered, until tender and lightly charred, 5-7 minutes per side. Drizzle with the sesame oil and sprinkle with the sesame seeds.

(I toasted the sesame seeds by adding them to a heat-safe bowl in the convection toaster oven for about 5 minutes.)

Grilled Hoisin Chicken with Scallions

Ingredients:

4 6-ounce boneless, skinless chicken breasts (I used chicken cutlets, which I had on-hand)

3 teaspoons canola oil (I used sesame oil)

Sea salt and black pepper

2 bunches scallions

1/4 cup hoisin sauce (I found mine at Whole Foods; it's gluten-free)

Instructions:

Heat grill to medium. Brush the chicken with 1 teaspoon of the oil and season with 1/4 teaspoon each salt and pepper.

In a medium bowl, toss the scallions with the remaining 2 teaspoons of oil and 1/4 teaspoon each salt and pepper.

Grill the chicken, covered, until cooked through, 4-7 minutes per side. Brush with the hoisin sauce and turn occasionally during the last 3 minutes of cooking.

(Put the hoisin sauce in a bowl to make for easier brushing on the chicken while at the grill.)

After the chicken has cooked for 5 minutes, grill the scallions, turning occasionally, until tender, 2 to 4 minutes.

Serve all recipes together and enjoy your speedy, yet elegant and flavorful, supper! (I threw a few croutons on the salad for the crunch my husband enjoys!)

Enjoy!

*M*