Grilled chicken and vegetables

Grilled chicken and vegetables

Here's a perfect dish for a summer dinner: it is simple, healthy and delicious. In addition, it provides excellent leftovers. Serve with rice or chop it into small pieces for an alternative to chicken salads.

Preparation time: 15 min
Cooking time: 12 min
Makes: 4

NUTRITIONAL INFORMATION

Calories: 203
Protein: 27 g
Fat: 6 g
Saturated fat: 1 g
Cholesterol: 67 mg
Carbohydrates: 11 g
Fibre: 2 g
Sugars: 7 g
Sodium: 127 mg
Potassium: 656 mg

INGREDIENTS

2 boneless chicken breasts, skinned, about 500 g (1 lb)
25 ml (2 tbsp. Tablespoons) chopped fresh parsley
15 ml (1 tbsp. Tablespoons) maple syrup
5 ml (1 tsp.) Canola oil
1 clove garlic, minced
5 ml (1 tsp.) Powder or mild curry paste
A pinch of cayenne pepper
Grilled vegetables:
2 zucchini, julienned
2 red peppers, quartered
10 ml (2 tsp.) Canola oil
10 ml (2 tsp.) Dijon mustard
A pinch of freshly ground black pepper

INSTRUCTIONS

In a bowl, mix together the parsley, maple syrup, oil, garlic and cayenne pepper. Add chicken and turn to coat, refrigerate for about 10 minutes or up to 24 hours.

In another bowl, combine zucchini and peppers in oil, mustard and pepper.

Place chicken and vegetables on greased grill over medium-high heat. Close lid and grill for about 5 minutes or until vegetables are slightly charred. Turn and grill for another 5 minutes or until vegetables are tender and chicken is no longer pink inside.

Place chicken on a cutting board and slice thin if desired. Serve with vegetables.

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