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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Grilled Chicken and Garden Salsa

Top tender grilled chicken with a fresh salsa of zucchini, bell pepper, onion and basil for a colorful one-dish meal.

Southern Living MAY 2012

  • Yield: Makes 4 servings
  • Hands-on: 30 Minutes
  • Total: 30 Minutes

Ingredients

  • 4 skinned and boned chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons mayonnaise
  • 2 teaspoons lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 medium zucchini, cut lengthwise into 1/2-inch-wide strips
  • 1 small sweet onion, sliced
  • 1 medium-size red bell pepper, quartered
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh basil

Preparation

1. Preheat grill to 300° to 350° (medium) heat. Sprinkle chicken with salt and pepper. Combine cheese and next 3 ingredients. Brush chicken with cheese mixture.

2. Toss zucchini, onion, and bell pepper in olive oil.

3. Grill chicken and vegetable mixture at the same time, covered with grill lid. Grill chicken 7 to 10 minutes on each side or until done. Grill vegetable mixture 2 to 3 minutes or until crisp-tender. Chop vegetable mixture, and toss with basil. Add salt and pepper to taste. Serve vegetable mixture with grilled chicken.

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Grilled Chicken and Garden Salsa Recipe

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