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Grilled Chicken Breast & Vegetable Medely



So, as dinner time approached this evening I was stuck for an idea of what to cook. I had a steak at lunch yesterday, so beef was out of the question. Chicken sounded like a good idea, so I thumbed through a couple of my newly purchased gluten-free cookbooks, but was turned off by the amount of ingredients required or prep-time involved for the chicken dishes.

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I searched Food Network's website for a recipe that I could modify (if necessary), and came across a recipe for a grilled chicken dish. Mmmmm, I thought. Grilling is quite simple, and the clean-up is usually quick since you don't have to use a lot of pots/pans/dishes.


So, I ran down to the store and picked up two boneless, skinless chicken breasts, a large red bell pepper, a green bell pepper, some fresh white mushrooms, and a yellow squash.


I just finished eating and it was pretty tasty for something so simple. Preparation was quick and easy.


Chop (or slice) up the bell peppers and squash, and slice the mushrooms. Throw them all into a pan with a couple of tbsp's of olive oil, add a little salt and pepper and cook until everything softens up a bit, but the peppers still have a slight crunch to them. Vegetables al dente!


While the veggies are cooking, throw some salt and pepper on the chicken breast, then throw it on the grill for about 10 to 15 minutes.


When the chicken breast is done grilling, plate it and pour a few tablespoons of Seeds of Change Roasted Red Pepper Vinaigrette (it's really meant to be used as a salad dressing, but it works wonderfully as a light sauce for grilled chicken, apparently!) on top. Plate a few serving spoons of the veggies as well and, voila! A tasty dinner that doesn't require many ingredients, is a snap to cook and healthy (and gluten-free, of course!).


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