| This is a great summer chicken recipe for the grill. It | | | | and pepper. |
| can be served with a variety of side dishes or other | | | | Place your grilling basket on the hot grill. Add the |
| summer fare. We are serving it with our favorite | | | | potato and vegetable mixture. Be careful of flare-ups |
| medley of potatoes and vegetables. | | | | from the vegetable oil. Begin tossing the vegetable |
| Boneless skinless chicken breast halves, fresh or | | | | medley immediately and as needed throughout the |
| thawedsalt | | | | grilling process. The vegetables can be tossed like |
| 1 tbsp onion powder | | | | you would a salad or a stir fry, using one or two |
| 1/4 cup grated parmesan cheese | | | | metal utensils. Do not let the vegetables stick to the |
| 3 cloves garlic, minced | | | | grilling basket or they will burn. The vegetables are |
| 2 tablespoons chopped fresh chives | | | | finished when the potatoes are tender. |
| 1/4 cup fresh lime juice | | | | Important Tips: |
| 1/4 cup extra-virgin olive oil | | | | Place charcoal on only one side of your grill. This will |
| Dip each chicken breast into cold water and place | | | | give you an area to move your chicken or cooking |
| between two sheets of plastic wrap. Using a flat | | | | basket if the grill gets too hot. |
| meat pounder, gently pound the chicken breast into a | | | | Cut the potatoes into small enough pieces so that |
| flat sheet about 1/4-inch thick. Season each piece on | | | | they will cook quickly. You may want to add the |
| both sides with salt and pepper. Place the chicken | | | | other vegetables after you have cooked the |
| into a gallon size ziplock bag. | | | | potatoes for 3 to 4 minutes. This will prevent the |
| Combine the minced garlic, parmesan cheese, fresh | | | | onions and peppers from overcooking. |
| chives, lime juice and olive oil. Pour into the ziplock | | | | If you have a small grill, cook the potatoes first, |
| bag over the chicken and seal the bag. Let the | | | | remove from the grill and prepare the chicken. Then |
| chicken remain in the marinade for at least 1 hour. | | | | place the grilling basket back on the grill and add the |
| Refrigerate the chicken until 15 minutes before grilling. | | | | vegetable to the potatoes and cook a few more |
| Prepare your gas or charcoal grill for cooking. Grill | | | | minutes. If you have a larger grill, you may be able to |
| each chicken breast until firm to the touch, 1 to 2 | | | | keep the potatoes warm in the basket, while you |
| minutes per side. (It is important to pound the | | | | cook the chicken. |
| chicken breast to maintain a uniform thickness | | | | Lean Budget Tips |
| through the whole chicken breast. This will ensure | | | | After pounding the chicken, you may want to cut |
| that the entire breast is done at the same time.) | | | | the fillets in half or in pieces. This will control the |
| Grilled Potatoes and Vegetables | | | | portion size of the chicken and make it easier to grill. |
| 6 medium Red Potatoes | | | | The vegetable medley is quite economical and can be |
| 1 whole onions cut into thin wedges | | | | altered with other of your favorite vegetables. |
| Red Peppers | | | | If red peppers are not in season, sprinkle red pepper |
| Banana Peppers | | | | flakes on the medley for a nice kick to the potatoes. |
| Garlic Salt | | | | Lean and Healthy Tips |
| Pepper | | | | Grilled boneless and skinless chicken as prepared in |
| Zucchini slices (optional) | | | | this recipe offers an excellent meal that is low in |
| 1 to 2 tbsp Vegetable oil | | | | calories as compared to other main dishes. |
| Cut clean, washed red potatoes into cubes about 1/2 | | | | This chicken is also great served over a lettuce salad |
| inch thick. Cut onions into wedges. Cut red and | | | | either hot or cold. The parmesan flavor to the |
| banana peppers into strips. Toss all the ingredients | | | | chicken makes it quite delicious served either way. |
| together in light vegetable oil. Sprinkle with garlic salt | | | | |