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Grilled Chicken with Summer Vegetables
Recipe Credit: Grilled Chicken w/ Summer Vegetables | Dr. Mark Hyman (drhyman.com)
Serves: 2 Ready in 41 minutes
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Ingredients:
For the Marinade:
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/4 cup fresh parsley chopped
2 tablespoons fresh oregano chopped
1 teaspoon fresh thyme chopped
1 tablespoon sea salt
2 4-6 ounce skinless boneless chicken breast
For the Vegetables:
1 red bell pepper
1 medium zucchini
1 red onion
2 tablespoons fresh basil thinly sliced
juice of 1/2 lemon
1/4 cup extra virgin olive oil
1/4 teaspoon sea salt
Preparation:
1. First, prepare the marinade for the chicken by whisking together all of the ingredients in a large bowl. Place the chicken breasts into a glass container, then pour the marinade over the top. Cover and place in refrigerator for 6-8 hours or overnight.
2. When ready to make dinner, prep the vegetables for the grill. Remove the stem and seeds from the pepper and cut it into large strips. Cut the zucchini in half length wise. Cur the onion into 4 wedges, making sure that part of the root is attached to each wedge. This will keep the onion from falling apart. Place all of the vegetables in a large mixing bowl, add the olive oil and 1/4 teaspoon salt, and toss to coat.
3. Prepare a grill to 350 degrees medium heat and once hot, place the chicken on one side of the grill, reserving the marinade. Cook for 3 to 4 minutes and then add the vegetables to the other side of the grill. Continue grilling the chicken for another 2 to 3 minutes and then flip. Grill the other side for another 5 to 7 minutes. Then baste the chicken with the marinade, place the top on the grill, and cook for another 3-5 minutes.
4. While the chicken is cooking, flip the vegetables a few times to avoid burning. Once the veggies are soft and tender, remove them from the grill and place on a cutting board. Allow to cool until you can handle the, then cut into bite-sized pieces. Place in a bowl and toss with the basil, lemon juice, and remaining salt (If needed).
5. To serve, divide the vegetables between two plates, slice the chicken, and place on top of the veggies.
This is a delicious quick dish. Don't worry if you don't have the fresh herbs on hand. I've made it with and without and it turns out well both ways. Keep in mind the recipe serves 2 so you will want to double it for a family of 4. You can cook just the chicken too and serve the chicken with a salad or other vegetable dish. When I make it, I do marinade the chicken for several hours in the fridge but if you don't have a full 6-8 hours to marinade, it still turns out just fine. ~Mandy