One Amazing Grilled Meal–Grilled Chicken & Vegetables with Rice
Hey! Well, I mentioned the other day on Facebook and Twitter that I made an awesome, super-duper-quick, meal the other night and here it is, taadaaa! This meal could not be easier and it took only minutes (less than 10 minutes, that is . . .) to put together!
First I started out with 1/2 red onion, 1 zucchini, 1 yellow squash, 1 red bell pepper and 1 yellow bell pepper. I chopped up all the vegetable and added 1/4 cup Bolthouse Balsmic dressing and 2 tbsp Italian dressing.
I added the same amount of marinade (1/4 cup Bolthouse Balsamic dressing and 2 tablespoons Italian dressing) to the chicken and I refrigerated it for at least 30 minutes for the marinade and the chicken to marry. I added my veggies to a grill pan and here we go grill!
Yum! I absolutely adore grilled vegetables and could probably eat this entire pan! The kids did okay with eating the grilled veggies but the rice medley was definitely their favorite!
To this simple dinner I complimented it with Uncle Ben’s Whole Grain Medley, including quinoa and brown rice with garlic. Oh boy was it tasty!
Simple Grilled Chicken & Vegetables
1 lb chicken breast
1/2 red onion, chopped
1 zucchini, chopped
1 yellow squash, choped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 cup Bolthouse Balsamic dressing, divided
1/4 cup Italian dressing, divided
Add 1/4 cup balsamic dressing and 2 tbsp Italian dressing to the chicken breast. Marinate the chicken in the refrigerator for 30 minutes or up to 2 hours. Add the same amount of marinade (1/4 cup balsamic + 2 tbsp Italian dressing) to the chopped vegetables and let it marinade for at least 30 minutes. Place vegetables in a grill pan and grill until tender. Grill chicken breasts over medium-high heat for 3-5 minutes a side, or until no longer pink in the center. Let rest for 5 minutes before serving.