Grilled chicken is a delicacy many enjoy wholeheartedly. It never fails to lift the moods and excite the taste buds. Spicy, tender and juicy chicken makes a wonderful meal that is very filling and yet leaves a wanting for more. A delightful addition to grilled chicken is seasonal vegetables. Fresh, vibrant and bursting with nutrients, seasonal vegetables bring their own taste and puff up everything.
Boneless chicken breast halves - 4
Sun-dried tomato vinaigrette dressing - ¼ cup
Zucchini - 1 cut into chunks
Red pepper - 1 cut into chunks
Asparagus - 1 cup chopped
Red onion - ½ cut into chunks
Place the barbecue grill on preheat. The heat settings should be on medium so that the chicken cooks slowly but evenly.
While the grill is getting warm, wash the chicken breasts well and lay them on a surface.
Brush them with two tablespoons of the vinaigrette dressing all over, making sure that you coat each part.
The dressing brings in a tangy and rich flavour that spices up the chicken and makes it more delicious.
Let the breasts stand in the dressing for ten minutes while you prepare the vegetables.
Cut the vegetables into chunks.
You can also add other seasonal vegetables which you like apart from the ones suggested above in the ingredients.
Poke some holes into the bottom of the disposable foil pan that you have.
You can use a knife or fork for that.
Toss the cut vegetables with the remaining vinaigrette left from the chicken.
The vegetables should be coated well with the dressing so that they are bursting with the tangy taste.
Place the vegetables in the pan you prepared; place the chicken breasts in the pan too.
Make sure there is a single layer so that the breasts are cooked evenly.
Place the pan in the barbecue and grill for about twenty minutes.
Cook until the chicken is cooked and tender and the vegetables are crisp.
Take out from the oven into a large serving platter or four small ones.
Serve with a garnish of lemon wedges to add some more colour and taste.