Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style "Chimichurri"

This piquant herb sauce gets depth from anchovies and brightness from lime juice. To tone down the contrast, start by using less of each and taste and add as you go. If your grill is large enough, you can cook the vegetables and chicken all at once. Serve with a scoop of brown rice, and you're all set.

View Recipe: Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style "Chimichurri"