This recipe below is courtesy of Cooking Light Magazine June 2009.

The vitamin C from lemon juice aids iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges. Substitute fresh shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.

Ingredients:
1 cup uncooked bulgur
1 cup boiling water
1 cup frozen shelled edamame (green soybeans)
1 pound yellow and red cherry tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
2 tablespoons chopped fresh dill
1 cup chopped green onions
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:
1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

2. Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.

Nutritional Information:
Calories: 208 Fat: 10.5g (sat 1.3g,mono 6.7g,poly 1.2g) Protein: 6.3g Carbohydrate: 25.4g Fiber: 7.1g Cholesterol: 0.0mg Iron: 2.2mg Sodium: 332mg
Calcium: 59mg

Yield
6 servings (serving size: 1 1/4 cups)

Below is a recipe I found about 2 years ago from Gourmet Magazine.  I’ve made it multiple times and it’s a winner EVERY time.  Its got a nice heat to it, but it’s not overpowering with heat!  Light up that grill and give this one a try.

Chipotle Lime Honey Chicken

1/4-cup fresh limejuice

1/4-cup olive oil

2 1/2 tablespoons Chipotle Tabasco

1/2-teaspoon salt

2 tablespoons quality honey

2-2 ½ lbs chicken, boneless-skinless preferred

Warm charcoal grill for cooking over direct heat with medium-hot charcoal.  If you are cooking with propane, set to moderate heat.

Combine together limejuice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3-cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.

Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.

Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

How wonderful does that sound!  Not to mention, this is a super easy dish to prepare.  If you are able to use a grill, take a moment to go fire it up.  If you don’t have the pleasure of using a grill, hopefully you have a George Foreman grill or a stovetop griddle.   If you don’t have either of those, GO GET ONE!  You can do this in a pan, but we are looking for the sear marks, and you just can’t get those in a pan.  Read on….
 

What you’ll need:

4 pieces of boneless chicken breast
*If you get those enormous ones, just use 2.  Be sure the thickness of the chicken is equal.  If it is not, either butterfly it, or if you don’t have mad knife skill like I do; beat down the thicker side with a mallet.*
Juice of 3 limes
¼ cup cilantro
3 cloves of garlic (fresh if possible) minced very fine.
*You can use a grater to get the desired consistency.*
1 shallot minced (you can substitute an onion, about 1 heaping tablespoon)
¼ cup olive oil
Salt/Pepper

In a flat pan, lay out your chicken.  In a separate bowl, mix limejuice, olive oil, garlic, onion and cilantro, with a pinch of salt and 3-4 cranks of pepper.  Salt and pepper your chicken, then take half 2/3 of that mixture and add it to the chicken.  Cover chicken and let marinate in the fridge for at least 15 minutes, but no longer than 30.  In the mean time, take the rest of your mixture, put it in a saucepan and let simmer at a low heat.  DON’T BURN THE GARLIC.  If there is not a lot of marinade left add a little chicken stock or a little white wine.  After the chicken is grilled, plate it up and pour the remainder of the cooked marinade over the chicken. 

A nice simple green salad would go perfect with this.  I love arugula with some cherry tomatoes and Parmesan cheese with a simple oil and vinegar dressing.  For a starch, you can make some couscous cooked in chicken stock and add some green peas.  This one is healthy, easy and guaranteed to make someone happy!