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Grilled Chicken Breasts w/ Summer Vegetables & Herbs

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Works in most Browsers

Recipe by: Chef John V.
Description:A very easy recipe to prepare and cook!
Serving size: 4 portions
Preparation time: as little as 60 minutes
The chicken and vegetables as it would be served in a restaurant---


4 boneless and skinless chicken breasts, about 5-6 ounces each
1 tbsp. fresh herb mixture, chopped rosemary, parsley, and thyme
2 tsp. lemon juice
2 tbsp. olive oil
1/2 tsp. garlic finely chopped
1 tsp. salt
1 tsp. black pepper
1 large Vidalia onion, cut 1 1/4 inch square
1 red pepper, cut 1 1/4 inch square
1 yellow pepper, cut 1 1/4 inch square
1 green pepper, cut 1 1/4 inch square
4 portabella mushroom caps, whole with no stem
2 zucchini, medium size, cut in half lengthwise
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp. chives, chopped
4 whole rosemary sprigs


Hint! You can buy thin sliced chicken or just the boneless and skinless breast. If the later; trim of any unwanted fat and sinew and then place between sheets of plastic wrap and lightly flatten them evenly, with a meat pounder, so they are about 1/2 in thick.

In a bowl, mix the chopped fresh herbs with lemon juice, olive oil, garlic, salt and pepper. Add the chicken and marinate for at least 1 hour in the refrigerator.

Wash and dry the vegetables. Cut the onions and peppers into 1-1/4 inch square pieces. Leave the mushroom caps whole and cut the zucchini lengthwise so you have 4 pieces. Rub-toss-mix the vegetables with olive oil, salt and pepper. Using bamboo skewers, assemble with onion and peppers, alternating them as you like and set aside with the mushrooms and zucchini until ready to grill. Note* You could do all this even the day before you want to serve it!

Setup your table with whatever you might want to serve. Perhaps a salad, a selection of olives and goat cheese, hummus, lemon wedges and sprigs of mint with Pita bread? Don't forget beverages---homemade lemon aid, water, beer or a wine of your choice.

Prepare your grill, either charcoal, gas or electric and get it nice and hot.

Grill your vegetables first, getting them a bit charred around the edges and then transfer them to a serving platter arranged in an attractive way. Now clean the grill and grill the chicken, turning to cook them evenly. During the last 2 minutes of grilling, throw on the rosemary sprigs so they warm and grill lightly with the chicken---this will add a lot of aroma and flavor to the entire platter.

Place the cooked chicken and rosemary on the platter with the vegetables and arrange as shown in the picture---server immediately! This platter doesn't have to be served piping hot and makes for a nice al fresco dinning experience!

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