Grilled Chicken with Vegetables

Grilled Chicken with Vegetables

  • 4 boneless Chicken breasts

  • 4 ears corn on the cob – not shucked

  • 2 large Zucchini – sliced 1/2″

  • 3 Green Peppers – seeded and sliced 1/4″

  • 1/2 cup assorted chopped herbs

  • 1 cup Grapeseed Oil

  • 1.5 lb large diced potatoes

  • salt/pepper to taste

  • grill and oven both needed

  • Place chicken in a mixing bowl

  • Place zucchini and peppers in another mixing bowl

  • Place potatoes in another bowl

  • Mix oil and chopped herbs in a bowl, and place 1/3 of the oil and chopped herbs

  • mixture in each of the bowls. Salt/pepper to taste.

  • Place herb roasted potatoes on a baking sheet and cook at 350 degrees for 20 mins, until soft and golden brown.

  • While potatoes are roasting, place unshucked corn on the edges of the grill, away from the heat. Place marinated

  • hicken on the grill and cook until internal temperature reaches 160 degrees. As chicken is cooking, add the marinated

  • ucchini and peppers to the grill and cook til tender and lightly charred.

  • Remove the corn, allow to cool for 5 mins then shuck, and enjoy your meal

Roasted Tomato Caprese Salad Recipe

Roasted Tomato Caprese Salad Recipe


Plum Tomatoes: 5
Balsamic vinegar: 1 Tbs
Fresh Mozzarella
Extra Virgin Olive oil: 1 Tbs
Basil leaves
Rosemary: 1/2 teaspoon
Sea salt & Pepper to taste


Cooking steps:

Broil on low. Slice tomatoes place on a cookie sheet. Sea salt, pepper and rosemary on tomatoes. Drizzle with Extra Virgin Olive oil. Roast, tomatoes should look dried out with a slightly brown edge. While tomatoes roast slice fresh mozzarella. Last mins of broiling place sliced mozzarella on cookie sheet and melt the mozzarella slightly. Along with tomatoes.
Plate, alternate roasted tomato, melted mozzarella and basil. Drizzle more olive oil and balsamic vinegar. Finish with sea salt and fresh pepper.

Cooking time is 0h 15m

Use broiler and watch closely

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