NY2ATL's LOW CARB RECIPES
GRILLED CHICKEN AND VEGETABLES
Grilled Chicken and Vegetables
Ingredients:
4 boneless, skinless chicken breast halves (about 2 pounds)
1/4 cup shallots, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 red bell pepper, seeded and quartered (about 1 1/2 cups)
1 medium zucchini, quartered lengthwise (about 1 1/2 cups)
1 medium yellow squash, quartered lengthwise (about 1 1/2 cups)
1 medium leek, root trimmed (not removed), halved lengthwise
1/4 cup fresh basil chiffonade (shredded )
Ingredients:
4 boneless, skinless chicken breast halves (about 2 pounds)
1/4 cup shallots, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 red bell pepper, seeded and quartered (about 1 1/2 cups)
1 medium zucchini, quartered lengthwise (about 1 1/2 cups)
1 medium yellow squash, quartered lengthwise (about 1 1/2 cups)
1 medium leek, root trimmed (not removed), halved lengthwise
1/4 cup fresh basil chiffonade (shredded )
Directions:
Mix shallots, oil, garlic, salt and pepper in a large re-sealable plastic bag.
Add chicken, peppers, zucchini, squash and leek. Gently shake bag to coat chicken and vegetables, and marinate in refrigerator for 1 to 3 hours, turning occasionally.
Prepare a medium-low grill. Place chicken on grill and coo****il just cooked through, turning once, about 12 minutes. About 2 minutes into cooking process, add peppers and coo****il tender, turning once, about 10 minutes. About 2 minutes after adding peppers, add zucchini, squash and leeks and coo****il tender, turning once, about 8 minutes.
Sprinkle with fresh basil chiffonade before serving.
