Grilled Chicken and Veggies
With her family’s busy lifestyle and sports schedules, everyone appreciates simple and scrumptious recipes like Leah Lyon’s grilled chicken dish. “This is so easy and people are always asking me how to make it,” the Ada, Oklahoma reader says. “I often substitute adobo seasoning for the blended spices.”
SERVINGS
|
6
|
CATEGORY
|
Lower Fat
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
20 min. |
COOK
|
15 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 3/4 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1 medium green pepper, cut into strips
- 1 medium sweet red pepper, cut into strips
- 2 medium onions, halved and sliced
- 1 tablespoon vegetable oil
DIRECTIONS
Combine the seasonings; sprinkle over chicken and set aside. In a bowl, toss the peppers and onions with oil; transfer to a grill wok or basket.
Coat grill rack with cooking spray before starting the grill. Place chicken and grill wok on grill. Grill, covered, over medium heat for 5-8 minutes on each side or until chicken juices run clear and vegetables are tender. Yield: 6 servings. Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.