Thursday, September 29, 2011

Grilled Chicken and Vegetables with Fresh Basil


¼ cup shallots, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 teaspoon salt
½ teaspoon black pepper
2 pounds of skinless chicken breast halves
1 red bell pepper, seeded and quartered (about 1½ cups)
1 medium zucchini, quartered lengthwise (about 1½ cups)
1 medium yellow squash, quartered lengthwise (about 1½ cups)
1 medium leek, root trimmed, halved lengthwise
¼ cup fresh basil, chiffonade

1.      Mix shallots, oil, garlic, salt and pepper in a large re-sealable plastic bag. Add chicken, peppers, zucchini, squash and leek. Gently shake bag to coat chicken and vegetables, and marinate in refrigerator for 1 to 3 hours, turning occasionally.
2.      Prepare a medium-low grill. Place chicken on grill and cook until just cooked through, turning once, about 12 minutes. About 2 minutes into cooking process, add peppers and cook until tender, turning once, about 10 minutes.
3.      About 2 minutes after adding peppers, add zucchini, squash and leeks and cook until tender, turning once, about 8 minutes. Sprinkle with basil before serving.
Nutritional Information

Per Serving:
Net Carbs: 8.5 grams
Fiber: 2 grams
Protein: 50.5 grams
Fat: 17 grams
Calories: 399

Recipe Information:
Makes: 4 servings
Prep Time: 0:10:00
Marinate Time: 1:00:00
Cook Time: 0:15:00
Cool Time: 0:00:00

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