SUN-DRIED TOMATO GRILLED CHICKEN AND VEGETABLES
As a substitute, you can try 1 medium zucchini cut into large pieces or 2 cups whole mushrooms for red and green peppers. Just delicious!!
Provided by Chef mariajane
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat barbecue to medium-high heat. Pour dressing over chicken and pepers in shallow dish or resealable plastic bag; seal bag. Refrigerate 10 minutes to marinate.
- Grill chicken and veggies 12-15 minutes or until chicken is cooked through (170F) and peppers are crisp-tender, turning occasionally.
- Serve over the hot rice.
Nutrition Facts : Calories 303.9, Fat 3.5, SaturatedFat 0.9, Cholesterol 77.5, Sodium 198.7, Carbohydrate 34.9, Fiber 1.8, Sugar 3.4, Protein 31.2
SUN-DRIED TOMATO GRILLED CHICKEN AND VEGETABLES
Provided by Lisa Kerhin
Number Of Ingredients 8
Steps:
- In a large plastic resealable bag, add the chicken and the 1/2 cup salad dressing. Close bag and make sure the dressing coats all of the chicken.
- Marinate in the refrigerate for at least 4 hours but not longer than 6 hours.
- About 15 minutes before ready to grill the chicken, combine the vegetables in a large bowl and toss with the 1/4 cup salad dressing. Let sit for 15 minutes.
- Preheat grill to medium-high heat. Spray a aluminum foil grill pan (with holes) with nonstick spray. If using an aluminum foil pan with no holes, simply poke holes in the bottom of the pan.
- Pour vegetables onto prepared pan. Grill vegetables till tender crisp, about 20 minutes stirring occasionally.
- Place chicken on grill and cook till done, about 20 minutes turning once.
GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE
Steps:
- Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.
GRILLED CHICKEN AND SUN-DRIED TOMATO SUBS
Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives. Serve with chips and green salad.
Provided by Dave G
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
- In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
- Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 43.1 g, Cholesterol 68.4 mg, Fat 18.2 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 3.5 g, Sodium 659 mg, Sugar 3.1 g
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