One Amazing Grilled Meal–Grilled Chicken & Vegetables with Rice

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2014-06-271

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.

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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!

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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! 

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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!

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Simple Grilled Chicken & Vegetables

Ingredients

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

Preparation

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.

 

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