Grilled Chicken And Vegetables A Tasty Quick-Fix Dinner

 Grilled chicken and veggies create a quick summertime meal. (By Christopher Prosperi, By Christopher Prosperi / June 23, 2011)

When the family is hungry, the sooner dinner arrives on the table, the better. That's when a simple recipe with a quick cooking time makes the most sense. With this recipe for grilled chicken breast and vegetables, the most time-consuming part is fanning a charcoal fire. A gas grill makes the cooking process a cinch.

Grilling the chicken breast until cooked through but still juicy is the goal. For easier handling and quicker cooking, we cut the chicken into 3-inch pieces. A grill heated to medium high will sear the outside of the chicken quickly. If the chicken begins to char before the interior is cooked, move the pieces to a slightly cooler side of the grill. Chicken should be cooked to 165 degrees, or until the juices run clear.

It's hard to resist the smoky flavors of foods cooked on the grill. Even kids — or adults — who push their vegetables to one side of the plate will enjoy zucchini and tomatoes when seasoned with oil and spices and fire-roasted.

If there are leftovers, pile them on slices of ciabatta bread for a quick lunch. Serve cold or grilled panini-style.

GRILLED CHICKEN AND ZUCCHINI

>>2 pounds boneless, skinless chicken breast, cut into 3-inch pieces

>>2 tablespoons olive oil

>>1 teaspoon paprika

>>1 teaspoon kosher salt

>>1/8 teaspoon black pepper

Mix olive oil, paprika, salt and pepper in a mixing bowl. Add chicken, and turn to coat with oil mixture. Set aside for 10 minutes. Put chicken on a preheated grill (medium-high heat), and cook for 3 to 5 minutes on each side, or until fully cooked. Place on platter, and set aside.

For the grilled vegetables:

>>3 large zucchini, about 2 pounds total, cut into 1/2-inch-thick slices

>>4 large plum tomatoes, cut in half

>>2 tablespoons olive oil

>>1 teaspoon kosher salt

>>1 teaspoon paprika

>>2 teaspoons chopped fresh oregano

In a large mixing bowl, mix together the olive oil, salt, paprika and oregano. Add the vegetables, and toss until coated with the oil mixture. Place on the preheated grill, and grill for 1 to 2 minutes on each side. Place on the platter with the chicken, and serve with a tossed salad. Serves 4 to 6.

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Recipe: Egg Noodles with Chicken, Vegetables and Ginger

 

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SERVES:
4-6

INGREDIENTS:

1 12-ounce bag egg noodles
Approx. 2 cups pre-cooked, diced chicken meat
4 cups chicken stock
1 medium onion, peeled, halved and thinly sliced
3-4 small-medium carrots, peeled and cut into 1/2-inch chunks
3-4 cloves garlic, peeled and minced
2 Tbs peeled and minced fresh ginger
Approx. 3 cups small broccoli florets
Salt and pepper to taste

PROCEDURE:

Get all the vegetables ready to go, and get a large pot of water going for eventually cooking the noodles.

Then use a large pot with a splash of olive oil to saute 1 medium sliced onion cooking it until it softens up.

At that point, add your peeled and chopped carrots, 3-4 finely minced cloves of garlic and about 2 Tbs of finely minced fresh ginger, let those go for a minute and then add 4 cups of chicken stock and bring it up to a simmer.

Once the carrots have been simmering along for 3-4 minutes add the bag of egg noodles to the boiling water.

When you are just about ready to drain the cooking noodles through a colander in the sink, add 2-3 cups of broccoli florets to the simmering chicken stock and cook those until they are tender crisp.

Then add the diced cooked chicken meat and the still hot drained noodles, season with salt and pepper to taste and it is time to eat.

HINTS:

Add the cooked noodles to the individual bowls and then add the vegetables and broth to that. That way, if there are leftovers, the noodles aren't soaking up the broth and getting too soft for the next meal.

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