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Grilled Chicken And Vegetables

Heart.Foods's picture
Ingredients
  Round red potatoes 8 Small, halved
  Eggplants 2 Small
  Unsalted chicken broth 1 Cup (16 tbs), undiluted
  Low calorie ketchup 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Dry sherry 3 Tablespoon
  Low sodium soy sauce 3 Tablespoon
  Minced garlic 2 Tablespoon
  Coarsely ground pepper 2 Teaspoon
  Chopped fresh cilantro 2 Teaspoon
  Chopped fresh dill 1 1⁄2 Teaspoon
  Vegetable oil 1 Teaspoon
  Skinned boned chicken breast halves 16 Ounce
  Sweet red pepper 1 Large, quartered lengthwise
  Zucchini 1 Large, quartered lengthwise
  Vegetable cooking spray 1
Directions

Place potato in a medium saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 12 minutes.
Drain and set aside.
Slice each eggplant in half lengthwise; slice halves lengthwise into 1/2-inch-thick strips.
Set aside.
Combine broth and next 9 ingredients in a medium bowl; stir well.
Pour 1/3 cup broth mixture into a large heavy-duty, zip-top plastic bag.
Set aside remaining broth mixture.
Add potato, eggplant, chicken, red pepper, and zucchini to bag; seal bag, and shake until chicken and vegetables are well coated.
Marinate in refrigerator 3 hours, turning bag occasionally.
Remove chicken and vegetables from marinade; discard marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place potato on rack; grill, covered, 10 minutes, basting occasionally with reserved broth mixture.
Turn potato; place chicken and remaining vegetables on rack.
Grill potatoes, chicken, and vegetables, covered, 5 minutes on each side or until chicken is done and vegetables are tender, basting occasionally with reserved broth mixture.
Garnish with fresh dill sprigs, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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