A medley of colorful vegetables and a touch of Worcestershire sauce makes this Grilled Chicken and Vegetables dish spectacular.
Total Time: 2 hrs. 33 min.
Prep Time: 15 min.
Cooking Time: 18 min.
Yield: 4 servings
Ingredients:
2 cloves garlic, finely chopped
½ tsp. sea salt
½ tsp. ground black pepper
2 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 tsp. Worcestershire sauce
½ tsp. dried thyme leaves (or basil, oregano, rosemary or marjoram)
1 medium red bell pepper, cored, cut into quarters
1 medium yellow bell pepper, cored, cut into quarters
2 medium red onions, quartered
1 medium zucchini, sliced lengthwise
4 (4-oz.) raw chicken breasts, boneless, skinless
Preparation:
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 a chicken breast on each of four plates; evenly divide vegetables among the plates.
Nutritional Information (per serving):