Saturday, January 5, 2013

Grilled Chicken and Veggies

Behold our most common dinner: Grilled Chicken and Vegetables

Simple rule of thumb: use as little oil as possible.  Choose your spices/marinade for the chicken and dress the chopped vegetables in oil, salt, and pepper.  We use a grill pan for the chicken and vegetables (zucchini and squash), but tonight we also did baked sweet potato fries.

We also needed to use the asparagus we had, which is always nice because it requires no oil or seasoning whatsoever....just plop it in boiling water.

Went with a lemon pepper marinade on the chicken:
  • 1/2 tbsp. olive oil
  • 1/4 cup lemon juice
  • 1 tbsp. freshly grated ginger
  • 1 tsp. pepper
  • 1 tsp. salt
  • dash of coriander
  • 3 cloves minced garlic (we like things heavy on garlic)
  • 1 tbsp. flour (this helps it stick to the chicken a bit)
Let the chicken marinate while you prep the vegetables.

Grill chicken while fries bake in a 375 degree oven.  Cover grilled chicken with aluminum foil while you grill the zucchini and cook the asparagus. 
A dash of paprika on those fries!

He liked it!

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