Grilled Chicken with Vegetables

by | Mar 1, 2015 | Chef Robert Irvine Recipes, Recipes | 0 comments

  • 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

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