Grilled Chicken and Vegetables with Parsley Vinaigrette

Source

Everyday Foods

Ingredients

Display units in Metric

2		organic red or orange bell peppers
3	tbs	extra-virgin olive oil
1	medium	zucchini cut lengthwise into 1/4 in strips
		salt and pepper
1	pound	organic chicken cutlets
2	tbs	red wine vinegar
2	tbs	organic raisins or currants
¹⁄₃	cup	marinated artichoke hearts chopped
¹⁄₃	cup	fresh parsley chopped

Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 tsp oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 tsp oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.

Rub pepper with paper towels to remove skin. Stem, seed, and slice into 1/2 in. strips. In a small bowl, whisk together vinegar and 2 tbs oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or room temp.

Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 tsp oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 tsp oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
Rub pepper with paper towels to remove skin. Stem, seed, and slice into 1/2 in. strips. In a small bowl, whisk together vinegar and 2 tbs oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or room temp.

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