I found myself spending much of my afternoon outdoors. After living in Tampa for many years and rarely needing a sweatshirt, it feels great to be outside in Illinois in short sleeves. I actually took one walk in the afternoon by myself and another when Gaar got home from work. We decided to fire up the grill and have chicken that I had been marinating all day. Needless to say it was relaxing to enjoy a glass of wine with some cheese and crackers on the patio while our meal was cooking outside. I used the oven to roast some veggies and decided to have my chicken cut up over salad. The end result was both refreshing and healthy.
Grilled Chicken and Roasted Veggie Salad
Ingredients:
4 boneless skinless chicken breasts
Assorted vegetables, cut up-red and yellow onions, red and green peppers, asparagus or other vegetables you have available
Romaine lettuce or lettuce of your choice
Salad dressing
Additional salad topping (cheese, croutons, almonds, etc.)
Directions:
If marinating the chicken, allow to marinate in the refrigerator for 6-8 hours).
Preheat oven to 450 degrees.
Prepare grill for medium direct heat. If using charcoal this usually takes 10-15 minutes to allow coals to “ash” over.
When grill is ready, grill chicken until temperature reaches 190 degrees. Remove from grill and slice into strips.
Meanwhile place cut up veggies on a greased, foil lined baking sheet. Sprinkle with seasonings to taste. Place in oven for 25-30 minutes.
Separate lettuce between chilled plates. Top with grilled chicken and roasted veggies. Top with your favorite dressing and salad toppings. Enjoy!
Peanut Butter and Banana Pancakes 