Grilled Chicken and Vegetables with Fresh Basil
8.6g
Net Carbs
72.6g
Protein
19.0g
Fat
2.3g
Fiber
515
Calories
Ingredients:
- 1 teaspoon Salt
- 1 medium Zucchini
- 1/2 teaspoon Black Pepper
- 32 ounces Chicken Breast Filet, skinless
- 4 tablespoons chopped Shallots
- 3 tablespoons Canola Vegetable Oil
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
- 1 each Leeks
- 3 teaspoons Garlic
- 4 tablespoons Basil
- 1 medium Yellow Summer Squash
Directions:
- Mix shallots, oil, minced garlic, salt and pepper in a large re-sealable plastic bag.
- Cut chicken, zucchini, squash and leek into 1 1/2 - 2 inch pieces and place into the bag with the marinade. Gently shake bag to coat chicken and vegetables, and marinate in refrigerator for 1 to 3 hours, turning occasionally.
- Prepare a medium-low grill. Start by placing the chicken on the grill. After chicken has been on the grill for about 2 minutes, add the peppers to the grill. Then after the chicken has been on for about 4 minutes, add the zucchini, squash and leeks to the grill. Turn the chicken and vegetables once, about halfway through their cooking time.
- Cook until chicken is just done, with an internal temperature of 165°F, and vegetables are tender. Total cooking time will be about 12 minutes for the chicken, about 10 minutes for the peppers, and about 8 minutes for the zucchini, squash and leek. Sprinkle with basil before serving.
