Grilled Balsamic Chicken & Summer Veg
This grilled chicken never fails to please the pickiest of eaters at our table. I think maybe people assume we don’t have picky eaters because of our job, but we’ve been through many seasons of the pouty lipped refusal to eat what’s for dinner. What makes the difference? We make sure there is always at least one thing on the table that everyone will like. No two plates look exactly the same, but short order cooking isn’t in my job description. The protein is the one constant. It may be dipped in ketchup or served with apple slices, but it’s a family rule that we fuel our bodies with the building blocks it needs to thrive and grow! Those picky seasons didn’t last long and they are fewer and farther between as our kids get older, but I want to encourage you to cook and eat with joy as a family and it will usually shake itself out. A winner chicken recipe like this one doesn’t hurt either ;)
Ingredients:
Makes 8 servings
Balsamic Chicken:
2 pounds boneless skinless chicken breast
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon italian seasoning
1 teaspoon salt
½ teaspoon garlic powder
Summer Veg:
a collection of your favorite summer veggies, my favorite for grilling are thinly sliced bell peppers, zucchini, summer squash, eggplant, and even corn on the cob
enough olive oil to coat them
salt and pepper to taste
Directions:
In a large bowl, add the chicken and seasoning ingredients and toss it all together. Cover with a lid or plastic wrap and pop it in the fridge for up to 24 hours. The longer you can let it marinate the better, but even if you cook it right away it will still taste delicious! When you’re ready to cook, bring the chicken out of the fridge to come to room temperature, about an hour. Preheat your grill to medium heat. In a separate bowl, toss the sliced veg with enough olive oil to coat them so they don’t stick to the grill and season with salt and pepper. Put your chicken on the grill and close the lid. Cook for about 8 minutes and flip. When you flip, add the veggies and close the lid again. Cook for about another 6 minutes or so. Remove the chicken and let it rest on a plate. Flip the veggies and cook for another few minutes. Serve it all with the creamy pesto and your choice of side. Flatbread or the bone broth rice pairs great!
