1/4 c balsamic vinegar
2 t olive oil
1 t minced garlic
1/2 t dried rosemary, crushed
1/2 t coarsely ground black
pepper
1/2 t dried oregano
4 boneless, skinless chicken breast halves
2 red potatoes, quartered
lengthwise and cooked
2 red onions, cut into 6 wedges
1 sweet yellow pepper, cut into 2" strips
1 sweet red pepper, cut into 2" strips
Makes 4 servings
Add the potatoes, onions and peppers to the marinade.
Coat the grill rack with cooking spray. Preheat the grill on
medium heat for 10 minutes. Arrange the chicken and
vegetables on the grill, reserving the marinade. Cook, turning
the chicken and vegetables occasionally and brushing with the
reserved marinade, until the chicken is no longer pink inside
(test with a sharp knife) and the vegetables are tender.
2 t olive oil
1 t minced garlic
1/2 t dried rosemary, crushed
1/2 t coarsely ground black
pepper
1/2 t dried oregano
4 boneless, skinless chicken breast halves
2 red potatoes, quartered
lengthwise and cooked
2 red onions, cut into 6 wedges
1 sweet yellow pepper, cut into 2" strips
1 sweet red pepper, cut into 2" strips
Makes 4 servings
Add the potatoes, onions and peppers to the marinade.
Coat the grill rack with cooking spray. Preheat the grill on
medium heat for 10 minutes. Arrange the chicken and
vegetables on the grill, reserving the marinade. Cook, turning
the chicken and vegetables occasionally and brushing with the
reserved marinade, until the chicken is no longer pink inside
(test with a sharp knife) and the vegetables are tender.