Grilled Chicken and Vegetables

Name: Grilled Chicken and Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps dry sherry; 2 smalls eggplants; 2 teaspoons chopped fresh cilantro; 2 teaspoons chopped fresh dill; 2 Tbsps minced garlic; 2 teaspoons coarsely ground pepper; 59 milliliters reduced-calorie ketchup; 3 Tbsps lemon juice; 3 Tbsps low-sodium soy sauce; 237 milliliters canned no-salt-added chicken broth, undiluted; 8 smalls round red potatoes, halved; 1 large sweet red pepper, quartered lengthwise; 454 grams skinned, boned chicken breast halves; 1 teaspoon vegetable oil; 1 large zucchini, quartered lengthwise

Grilled Chicken and Vegetables is a gluten free, dairy free, and vegetarian recipe with 4 servings. One serving contains 463 calories, 19g of protein, and 3g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. If you have no-salt-added chicken broth, ketchup, zucchini, and a few other ingredients on hand, you can make it. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place potato in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 12 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain and set aside.

Slice each eggplant in half lengthwise; slice halves lengthwise into 1/2-inch-thick strips. Set aside.

Ingredients you will need

Eggplant

Combine broth and next 9 ingredients in a medium bowl; stir well.

Ingredients you will need

Broth

Equipment you will use

Bowl

Pour 1/3 cup broth mixture into a large heavy-duty, zip-top plastic bag. Set aside remaining broth mixture.

Ingredients you will need

Broth

Equipment you will use

Ziploc Bags

Add potato, eggplant, chicken, red pepper, and zucchini to bag; seal bag, and shake until chicken and vegetables are well coated. Marinate in refrigerator 3 hours, turning bag occasionally.

Ingredients you will need

Red Pepper

Vegetable

Eggplant

Zucchini

Whole Chicken

Potato

Shake

Remove chicken and vegetables from marinade; discard marinade.

Ingredients you will need

Vegetable

Marinade

Whole Chicken

Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).

Ingredients you will need

Cooking Spray

Equipment you will use

Grill

Place potato on rack; grill, covered, 10 minutes, basting occasionally with reserved broth mixture. Turn potato; place chicken and remaining vegetables on rack. Grill potatoes, chicken, and vegetables, covered, 5 minutes on each side or until chicken is done and vegetables are tender, basting occasionally with reserved broth mixture.

Ingredients you will need

Vegetable

Potato

Whole Chicken

Broth

Equipment you will use

Grill

Garnish with fresh dill sprigs, if desired.

Ingredients you will need

Fresh Dill