Gourmet to go
Grilled Pepper Chicken
Add flair to your food the easiest way possible—with rustic grill marks! Balsamic vinegar and feta cheese add delicious flavour to colourful sweet peppers and tender chicken.
Ingrdients:
• Salt, sprinkle
• Pepper, sprinkle
• Boneless, skinless chicken breast
halves 4 (113 g – 170 g, each)
• Small orange pepper,
quartered lengthwise 1
• Small red pepper, quartered
lengthwise 1
• Small yellow pepper,
quartered lengthwise 1
• Olive oil 1 tbsp.
• Ground oregano 1/2 tsp.
• Pepper, sprinkle
• Balsamic vinegar 2 tbsp.
• Crumbled light feta cheese 1/4 cup
• Finely chopped fresh parsley 2 tsp.
• Salt, sprinkle
• Pepper, sprinkle
• Boneless, skinless chicken breast
halves 4 (113 g – 170 g, each)
• Small orange pepper,
quartered lengthwise 1
• Small red pepper, quartered
lengthwise 1
• Small yellow pepper,
quartered lengthwise 1
• Olive oil 1 tbsp.
• Ground oregano 1/2 tsp.
• Pepper, sprinkle
• Balsamic vinegar 2 tbsp.
• Crumbled light feta cheese 1/4 cup
• Finely chopped fresh parsley 2 tsp.
Method:
Preheat gas barbecue to medium-high. Sprinkle salt and pepper over
chicken. Cook on greased grill for about 3 minutes per side until no longer pink inside.
Meanwhile, combine next 3 ingredients in large bowl. Drizzle with olive oil.
Sprinkle with oregano and pepper. Toss well. Cook on grill for about
3 minutes per side until tender-crisp.
Transfer chicken and peppers to large bowl. Drizzle with balsamic vinegar.
Toss. Transfer to large plate.
Sprinkle with feta and parsley. Serves 4.