This jerk chicken with grilled hasselbeck zucchini and an avocado dipping sauce is adapted from a recipe provided by the American Heart Association. It’s the perfect heart-healthy recipe to try this weekend!Ingredients8 large green onions (coarsely chopped)2 medium fresh jalapeño peppers (seeds and ribs discarded, optional)4 medium garlic cloves4 sprigs fresh thyme2 tablespoons honey4 tablespoons fresh lime juice (divided use)1 tablespoon ground allspice1 tablespoon cider vinegar1 teaspoon ground cinnamon1 teaspoon ground ginger1 to 2 tablespoons water, as needed, and 1 to 2 tablespoons water, as needed, divided use4 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discardedCooking spray1/4 teaspoon black pepper1/8 teaspoon saltZucchini Ingredients4 medium zucchini1/2 cup plain or whole-wheat panko (Japanese-style bread crumbs)1/4 cup shredded Parmesan cheese1 medium avocado (halved, pitted, coarsely chopped)1/4 cup fat-free sour creamDirections1: In a food processor or blender, process the green onions, jalapeños, and garlic for 30 seconds, or until finely chopped. Add the thyme, honey, 2 tablespoons lime juice, allspice, vinegar, cinnamon, and ginger. Process until smooth. Add 1 to 2 tablespoons of water if the marinade is too chunky and process until smooth.2: Put the chicken in a large shallow dish. Add the marinade, turning to coat. Cover and refrigerate for 4 to 24 hours, turning occasionally.3: When the chicken has marinated, lightly spray the grill with cooking spray. Preheat on medium high.4: Drain the chicken, discarding the marinade and wiping most of it off the chicken. Sprinkle the pepper and salt over the chicken. Grill for 6 to 8 minutes on each side, or until it registers 165°F on an instant-read thermometer. Transfer the chicken to a plate. Cover with aluminum foil.5: Cut each zucchini crosswise into 1/4-inch slices without cutting all the way through in a hasselback cut. (It’s okay if you cut all the way through and break the zucchini. Just proceed as directed.) Gently fan the zucchini to open.6: Place a double layer of aluminum foil on the grill. Make a large “boat” of foil to snugly hold the zucchini so they don’t move around. Grill the zucchini without turning for 15 minutes, or until golden brown and almost tender.7: In a small bowl, stir together the remaining zucchini ingredients. Sprinkle the panko mixture over the zucchini. Grill for 1 to 2 minutes. Remove from the grill.8: Meanwhile, in a medium bowl, using an immersion, or handheld, blender, purée the avocado, sour cream, and the remaining 2 tablespoons lime juice until smooth. Add the remaining 1 to 2 tablespoons of water if the sauce is too thick. (You can also process the sauce in a food processor or blender until smooth.)9: Serve the zucchini and sauce with the chicken.