Grilled Italian Chicken and Veggies
You can never have too many main course recipes, so give Grilled Italian Chicken and Veggies a try. This recipe covers 59% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 223g of protein, 189g of fat, and a total of 2706 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour. The Fourth Of July will be even more special with this recipe. If you have to cut-up broiler-fryer chicken, basil leaves, bell pepper, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. This recipe is typical of Mediterranean cuisine.
Instructions
Heat coals or gas grill for direct heat.
Place chicken in shallow pan.
Drizzle with 1/2 cup of the dressing; turn to coat.
Sprinkle with 1/4 teaspoon of the pepper.
Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat.
Place vegetables in grill basket (grill wok), using slotted spoon; reserve dressing in bowl.
Remove chicken from pan; reserve dressing in pan.
Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat.
Serve vegetables with chicken.