Spicy Grilled Chicken over Sweet Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make the pepper salad, omitting the basil so it doesn't darken and wilt, up to two days in advance. Add basil right before serving. Ingredients:
2 teaspoons chopped fresh thyme |
2 teaspoons chopped fresh rosemary |
2 teaspoons chopped fresh sage |
1 teaspoon fennel seeds, coarsely crushed |
1 teaspoon extravirgin olive oil |
1/2 teaspoon crushed red pepper |
4 garlic cloves, minced |
6 (6-ounce) skinless, boneless chicken breast halves |
3 tablespoons fresh lemon juice |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
cooking spray |
2 red bell peppers |
2 yellow bell peppers |
2 orange bell peppers |
1 tablespoon chopped fresh basil |
3 tablespoons fresh lemon juice |
1 tablespoon extravirgin olive oil |
1 tablespoon balsamic vinegar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, thinly sliced |
Directions:
1. To prepare chicken, combine the first 7 ingredients in a large zip-top plastic bag. Add chicken; seal. Marinate in the refrigerator 8 hours or overnight, turning bag occasionally. Add 3 tablespoons juice to chicken mixture; shake well. Marinate in refrigerator 20 minutes.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool slightly; cut chicken crosswise into thin slices. Set aside.
4. To prepare peppers, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a work surface; flatten with hand. Grill, skin sides down, 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine peppers, basil, and remaining ingredients in a bowl. Arrange pepper mixture on a platter; top with chicken.
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