Grilled Chicken and Vegetables

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Ingredients:

  • 1/2 clove garlic, finely chopped
  • 1/8 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 1/2 Tbsp. red wine vinegar
  • 1/4 Tbsp. fresh lemon juice
  • 1/2 Tbsp. olive oil
  • 1/4 tsp. Worcestershire sauce
  • 1/8 tsp. dried thyme leaves (or basil, oregano, rosemary or marjoram)
  • 1/4 medium red bell pepper, cored, cut into quarters
  • 1/4 medium yellow bell pepper, cored, cut into quarters
  • 1/2 medium red onions, quartered
  • 1/4 medium zucchini, sliced lengthwise
  • 1 – 4-oz. raw chicken breasts, boneless, skinless

Directions:

  1. Combine garlic, salt, pepper, vinegar, lemon juice, oil, Worcestershire sauce, and thyme in a small bowl; whisk to blend.
  2. Place bell peppers, onions, and zucchini in a shallow glass pan; top with half of marinade. Cover and refrigerate for 2 hours.
  3. Place chicken breasts in another shallow glass pan; top with remaining marinade. Cover and refrigerate for 2 hours.
  4. Preheat grill or broiler to high.
  5. Grill or broil chicken for 5 to 6 minutes on each side, or until chicken is no longer pink in the middle and juices run clear. Set aside.
  6. Grill or broil vegetables for 3 to 4 minutes on each side, or until tender-crisp.
  7. Place chicken breast on plate; add vegetables.

Grilled Chicken and Vegetables

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