A Grilled Makeover

I was never a huge fan of grilled chicken and vegetables . . . until this meal happened.

Grilled Balsamic-Rosemary Chicken and Summer Vegetables

I never eat grilled food while living on campus, so this juicy dinner was quite a treat.

With Memorial Day approaching,  I told my dad fire up the grill so I could try a marinade recipe from Cook This, Not That! 350-Calorie Meals. As for the veggies, I just played around with ingredients (a.k.a. it’s a miracle that they turned out so good).

By the way, I know the portions look really small, but I stuffed in seconds. In addition to the chicken and veggies, ALDI‘s mustard potato salad and Green Giant’s Baby Sweet Peas in Butter Sauce are addicting!

Serves 4-5

Balsamic-Rosemary Chicken (a.k.a. The Utility Player marinade)

Ingredients

  • 2 lbs. boneless, skinless chicken breast
  • 1/2 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh rosemary

Steps

  1. Combine all the above ingredients except the chicken in a bowl.
  2. Trim the fat off the chicken.
  3. Place chicken in large glass baking dish. Pour marinade over chicken and turn each piece over a few times until the marinade covers each one. Place in the refrigerator for at least one hour.
  4. After one hour, heat the grill and cook the chicken, flipping each piece once until golden brown.

Grilled Summer Vegetables

Ingredients

  • 1/2 cup fresh diced tomatoes
  • 1/2 cup yellow or red onion, cut in long slivers
  • 1 cup sliced zucchini
  • 1 cup diced red and yellow bell peppers
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons black pepper
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 2 tablespoons extra-virgin olive oil

Steps

  1. Combine all ingredients in a large bowl and stir until the sauces and spices are evenly distributed.
  2. Spread two 18-inch-long sheets of aluminum foil on a counter. make a “boat” by folding the sides up to create a large, narrow “packet.”
  3. Spread veggies in the packet and cover with a new piece of foil.
  4. Place the packet on the upper shelf of your grill and cook for 15 minutes. *If you don’t have a high rack, turn the packet once during grilling so the veggies don’t burn.
  5. Eat!

I’ll include new marinade and grillin’ recipes throughout the summer, and I hope you enjoy them as much as I do. 🙂

Question

  1. What is your favorite summer grillin’ recipe?
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3 thoughts on “A Grilled Makeover

  1. Pingback: Italian Grilling Recipes To Start The Summer Off « jovinacooksitalian

  2. Pingback: Fresh start! | recipe 2 recipe

  3. Pingback: Fresh start! « jittery cook

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