Grilled Chicken and Garden Salsa

Name: Grilled Chicken and Garden Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 skinned and boned chicken breasts; 118 milliliters chopped fresh basil; 1 teaspoon fresh lemon juice; 2 teaspoons lemon zest; 3 Tbsps mayonnaise; 2 Tbsps olive oil; 3 Tbsps freshly grated Parmesan cheese; 1 teaspoons freshly ground pepper; 1 medium size red bell pepper, quartered; 1 teaspoons salt; 1 small sweet onion, sliced; 2 mediums zucchini, cut lengthwise into 1/2-inch-wide strips

The recipe Grilled Chicken and Garden Salsa could satisfy your Mexican craving in about 30 minutes. This gluten free recipe serves 4. One serving contains 331 calories, 28g of protein, and 19g of fat. Head to the store and pick up lemon zest, zucchini, bell pepper, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. Only a few people really liked this hor d'oeuvre.

Instructions

Preheat grill to 300 to 350 (medium) heat.

Equipment you will use

Grill

Sprinkle chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Combine cheese and next 3 ingredients.

Ingredients you will need

Cheese

Brush chicken with cheese mixture.

Ingredients you will need

Whole Chicken

Cheese

Toss zucchini, onion, and bell pepper in olive oil.

Ingredients you will need

Bell Pepper

Olive Oil

Zucchini

Onion

Grill chicken and vegetable mixture at the same time, covered with grill lid. Grill chicken 7 to 10 minutes on each side or until done. Grill vegetable mixture 2 to 3 minutes or until crisp-tender. Chop vegetable mixture, and toss with basil.

Ingredients you will need

Vegetable

Whole Chicken

Basil

Equipment you will use

Grill

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Serve vegetable mixture with grilled chicken.

Ingredients you will need

Grilled Chicken

Vegetable

Equipment

Grill

Ingredients

Servings:

skinned and boned chicken breasts 118milliliters

chopped fresh basil 1teaspoon

fresh lemon juice 2teaspoons

lemon zest 3Tbsps

mayonnaise 2Tbsps

olive oil 3Tbsps

freshly grated Parmesan cheese 1teaspoons

freshly ground pepper 1medium size

red bell pepper, quartered 1teaspoons

salt 1small

sweet onion, sliced 2mediums

zucchini, cut lengthwise into 1/2-inch-wide strips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try DeLoach Russian River Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.