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| Grilled Chicken with Balsamic Glazed Vegetables (Low-Fat Dish) |
| Serves 6-8. You can serve this with a House Salad or Rice |
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| Ingredients for Grilled Chicken |
6 Chicken Breast, marinated overnight
(marinade: your favorite Italian dressing)
Red Bell Peppers, sliced
Green Bell Peppers, sliced
1/2 lb Mushrooms
large Zucchini
large Squash (yellow)
large White Onion, sliced
1 tbsp Fajita Seasoning
1 tbsp Montréal Seasoning
1 tbsp Seasoned Salt
1 tbsp our Italian Dressing
Balsamic Vinaigrette (personal taste)
Note: For best results, use all fresh ingredients |
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| Method for Grilled Chicken |
• Grill Chicken breast, sealing its flavor all around,
cook 3/4 of the way.
• Mix all dry seasonings
• On skillet, cook all vegetables until crunchy with
balsamic vinaigrette, water and seasonings.
• Cut the cooked chicken breasts in strips and mix
with vegetables on skillet to combine flavors.
• Grill until cooked.
Note: You may add olive oil for flavor, but we do it
with water (making it a healthier entrée)
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