Grilled Chicken and Vegetables
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Bryan Dean of Chatsworth combines chicken and veggies on the grill for a quick and easy entree. He tops thinly pounded chicken breasts with strips of pepper and onions and melted cheese.
Hands on time: Total time: 30 minutes Serves: 4
4 chicken breasts, pounded to flatten
1 small red or sweet onion, cut in strips
1 bell pepper, cut in strips
2 large slices mozzarella cheese, cut in half, or 4 small slices
Preheat a well-oiled grill. Lightly salt and pepper the chicken breasts. Grill the chicken 4 minutes on the first side. Turn breasts over and layer each with strips of onion and pepper. Grill 3 minutes, or until almost cooked through. Top with cheese and grill 1 minute more, or until melted.
You can vary this recipe to suit your taste. I used colored pepper strips and red onion for added color. Other options are grilling the veggies before adding them to the chicken or using different cheeses for more flavor.
Per serving: 333 calories (percent of calories from fat, 38), 45 grams protein, 4 grams carbohydrates, 1 gram fiber, 14 grams fat, 130 milligrams cholesterol, 154 milligrams sodium.
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