Recipe by: Sandra Lee
Ingredients: Makes 4
4 boneless skinless chicken breasts
¼ cup olive oil, divided
1 ½ teaspoons coarse sea salt, divided,
1 ½ teaspoons ground black pepper, divided
2 medium zucchini, halved
2 small eggplants, halved
2 red, yellow, or green bell peppers, seeded and quartered
1 red onion, quartered
6 potatoes each cut into 6 wedges
2 teaspoon fresh thyme leaves
Garnish: fresh thyme sprigs
Procedures:
Ingredients: Makes 4
4 boneless skinless chicken breasts
¼ cup olive oil, divided
1 ½ teaspoons coarse sea salt, divided,
1 ½ teaspoons ground black pepper, divided
2 medium zucchini, halved
2 small eggplants, halved
2 red, yellow, or green bell peppers, seeded and quartered
1 red onion, quartered
6 potatoes each cut into 6 wedges
2 teaspoon fresh thyme leaves
Garnish: fresh thyme sprigs
Procedures:
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat (350degree to 400 degree)
- Brush chicken breasts evenly with 2 tablespoons olive oil. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Grill for 5 to 7 minutes on each side, or until done.
- In a large bowl, place zucchini, eggplants, peppers, onion, and tomatoes. Add remaining 2 teaspoons olive oil, garlic, thyme leaves, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper, tossing to coat. Grill for 2 to 5 minutes on each side, or until all vegetables are crisp tender. Serve warm or room temperature with grilled chicken. Garnish with fresh thyme sprigs, if desired.
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