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Grilled Chicken and Veggies

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

Combine the seasonings; sprinkle over chicken and set aside. In a

Printed from tasteofhome.com Sep 8, 2008

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Grilled Chicken and Veggies cont.

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. 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.

Yield: 6 servings.