GRILLED CHICKEN BREAST WITH VEGETABLES
A dish very aromatic and summer, you can replace the chicken with turkey breast. For best results, it is important not to overcook the meat.
Difficulty: Low
Servings: 4
Category: Main Entrees
Prep. Time: 40 min.
Cooking time:
Per Serving: cal. (kcal) : 255
Ingredients
- 2 eggplants
- 2 peppers
- 3 zucchini
- 1 red onion
- 1 lemon
- 2 cloves of garlic
- 1 tablespoon Tabasco
- 8 basil leaves
- 6 bucket of extra virgin olive oil
- salt
- pepper
Preparation
In a bowl, place the chicken, moisten with lemon juice, Tabasco and 2 spoon of oil. Peel and slice the onion and a clove of garlic with which to sprinkle the chicken. Cover with plastic wrap and let the chicken marinate for an hour, turning occasionally. Clean the vegetables and slice into thin slices eggplant, zucchini ribbon and broad-brimmed peppers. Grill the vegetables over high heat for 3 minutes per side; arrange them on a plate and season with 4 spoon of oil,
add the chopped basil, the remaining garlic, chopped salt and pepper, keep them in a warm place. Drain the chicken from the marinade, season with salt and pepper. Bake on the same plate you used for vegetables, for about 15-20 minutes, turning frequently and brushing with marinade. Slice the chicken warm in the longitudinal direction into strips. Season the chicken with a drizzle of olive oil and serve with vegetables.
Category: Cooking - Recipe - Main Entrees
