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Recipe by: Chef John V.
Description: A very easy recipe to
prepare and cook!
Serving size: 4 portions
Preparation time: as little as 60
The chicken and vegetables as it would be served in a
4 boneless and
skinless chicken breasts, about 5-6 ounces each
1 tbsp. fresh herb mixture, chopped rosemary,
parsley, and thyme
2 tsp. lemon juice
2 tbsp. olive oil
tsp. garlic finely chopped
1 tsp. salt
tsp. black pepper
1 large Vidalia onion,
cut 1 1/4 inch square
1 red pepper, cut 1 1/4
1 yellow pepper, cut 1 1/4 inch
1 green pepper, cut 1 1/4 inch square
4 portabella mushroom caps, whole with no stem
2 zucchini, medium size, cut in half lengthwise
2 tbsp. olive oil
1/2 tsp. salt
1 tbsp. chives, chopped
whole rosemary sprigs
Hint! You can buy thin sliced
chicken or just the boneless and skinless breast. If the
later; trim of any unwanted fat and sinew and then place
between sheets of plastic wrap and lightly flatten them
evenly, with a meat pounder, so they are about 1/2 in
In a bowl, mix the chopped fresh herbs with
lemon juice, olive oil, garlic, salt and pepper. Add the
chicken and marinate for at least 1 hour in the
Wash and dry the vegetables. Cut the
onions and peppers into 1-1/4 inch square pieces. Leave
the mushroom caps whole and cut the zucchini lengthwise so
you have 4 pieces. Rub-toss-mix the vegetables with olive
oil, salt and pepper. Using bamboo skewers, assemble with
onion and peppers, alternating them as you like and set
aside with the mushrooms and zucchini until ready to
grill. Note* You could do all this even the day before you
want to serve it!!!
Setup your table with whatever
you might want to serve. Perhaps a salad, a selection of
olives and goat cheese, hummus, lemon wedges and sprigs of
mint with Pita bread? Don't forget beverages---homemade
lemon aid, water, beer or a wine of your choice.
Prepare your grill, either charcoal, gas or electric and
get it nice and hot.
Grill your vegetables first,
getting them a bit charred around the edges and then
transfer them to a serving platter arranged in an
attractive way. Now clean the grill and grill the chicken,
turning to cook them evenly. During the last 2 minutes of
grilling, throw on the rosemary sprigs so they warm and
grill lightly with the chicken---this will add a lot of
aroma and flavor to the entire platter.
Place the cooked chicken and rosemary on the platter with
the vegetables and arrange as shown in the
picture---server immediately! This platter doesn't have to
be served piping hot and makes for a nice al fresco
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