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“Low in carbs, high in flavor, this chicken dish was created on the spur of the minute using veggies fresh from our garden,” writes Kenneth Dunn from Bedford, Kentucky. “It's delicious by itself or served over buttered noodles.”
TIP: For variety, you might use bone-in chicken breasts instead of thighs or substitute lemon pepper for the seasoned pepper.
Originally published as Grilled Chicken Veggie Dinner in
Cooking for 2
Fall 2005, p52
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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