Wednesday, April 13, 2011

Tuscan Grilled Organic Chicken & Sauteed Vegetable Medley

In an ongoing effort to eat healthy, my AMAZING husband created this fantastic meal in practically no time at all!  This quick & easy dinner will hit all of the musical notes in your mouth!


For the Chicken
1-2 lbs. Organic Boneless Skinless Chicken Breast, Pounded (we like Publix Greenwise)
1 cup Kraft Tuscan House Italian Dressing & Marinade
Salt & Pepper (optional)

For the Vegetable Medley
3-4 zucchini, cut into large chunks
1 vidalia onion, sliced
1 red pepper, seeded & sliced
1-2 Tbsp olive oil
salt & pepper as desired

Combine the chicken & the marinade in a large Ziploc type bag.  Let marinate for 30 minutes or more in fridge.

Once you get your grill going and the chicken on you can start on the veggies.  Don't overcook your chicken, 4-5 minutes /side is usually enough time but use a meat thermometer to be sure.  Or, if you're lucky like me, your husband knows all about perfectly cooked chicken : )

In a large skillet or saute pan, pour olive oil add vegetables & onions and combine with salt & pepper until everything has a touch of oil on it.  If needed you can add a little more oil or a small amount of reduced sodium chicken stock.  Cook until onions are translucent, add red bell pepper. Cover and cook for 2-3 more minutes.  If you like your veggies cooked more you can continue to cook but just remember that the higher the temp, the more vitamin loss from the veggies. 

Did you know that a red bell pepper has more Vitamin C than an orange?  Well, now you know!

WANNA MIX IT UP?  Sub red onion for vidalia and add yellow squash instead of red bell pepper.
This will give you lots of color on the plate!

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