Grilled Garlic Chicken + Summer Veggies - My Recipe

Grilled Garlic Chicken + Summer Veggies

Grilled Garlic Chicken + Summer Veggies

makes 6 servings


1 1/2 lbs. boneless, skinless chicken breast cutlets
1/2 tsp each sea salt and fresh ground black pepper, or to taste
4 Tbsps avocado oil, or olive oil
2 Tbsps apple cider vinegar
6 fresh garlic cloves, minced
1/2 tsp chili flakes
1 tsp oregano
2 large zucchini, sliced into 1/2 inch pieces
3 bell peppers (different colors), sliced into thick strips
1 large sweet onion, sliced into 1/4 inch pieces
a small handful of fresh parsley, chopped


  1. In a medium mixing bowl, whisk your oil, vinegar, together with sea salt, pepper, minced garlic, chili flakes and oregano.
  2. Place the chicken breast in a ziploc bag, or glass bowl and pour in HALF of your olive-garlic mixture. Shake or toss to combine, then allow chicken to marinade for at least 30 minutes, covered in the refrigerator.
  3. Meanwhile prepare your veggies, and place them in a large bowl. Add the remaining garlic oil mixture and toss well to coat.
  4. Heat an outdoor or an stovetop grill to medium-high heat.
  5. Discard all marinade.
  6. Place the veggies on the grill and cook in batches, flipping them constantly until the edges are nicely charred, about 5-6 minutes until they are crisp-tender.
  7. Set on a platter as they are ready.
  8. Grill your chicken about 5 minutes on each side, or until internal temperature reaches 165 degrees F.

  9. Place chicken on your platter next to the veggies, and sprinkle with fresh chopped parsley if desired.

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