Grilled Chicken Veggie Dinner
4 chicken thighs (4 oz each)
1 ½ teaspoons olive oil
½ teaspoon salt, divided
½ teaspoon seasoned pepper
½ medium green bell pepper, sliced
½ medium red bell pepper, sliced
½ medium yellow bell pepper, sliced
1 medium onion, halved and sliced
1 ½ teaspoons Italian seasoning
¼ teaspoon garlic powder
2 plum tomatoes, cut into wedges
Rub both sides of chicken with oil; sprinkle with ¼ teaspoon salt
and pepper. Place skin side down on grill rack. Grill, covered, over
medium heat for 5 minutes. Turn; grill 5 to 6 minutes longer or
until golden brown.
Place chicken on a double thickness of heavy-duty foil (about 18 in
square). Top with peppers, onion, Italian seasoning, garlic powder
and remaining salt. Seal foil thghtly. Grill, covered, over indirect
medium heat for 20 minutes. Open foil carefully; add tomatoes.
Reseal foil; grill 4 to 5 minutes longer or until chicken juices run
clear and vegetables are tender. Yield: 2 servings
Nutritional Analysis: 1 serving (calculated without chicken skin)
equals 170 calories, 8 g fat (2 g saturated fat), 38 mg cholesterol,
631 mg sodium, 13 g carbohydrate, 3 g fiber, 13 g protein
Cooking for Two, Fall 2005