There’s just something that when the weather turns warm, it makes me want to grill something healthy on Sunday night. I’ve usually overindulged over weekend, so by Sunday, I’m ready to rein it in for little while. Plus when I cook something healthy on Sunday, I have a healthy lunch ready for Monday. I’ve always liked chicken breast with Italian dressing seasoning sprinkled on it marinading in the mix, olive oil and vinegar, but what to do when you don’t have one of those little packets…. come up with your own!
Sunday afternoon, I took olive oil, white vinegar, oregano leaves, garlic sliced up and salt and pepper and marinated the chicken breast in it for a few hours. When I got ready to grill, I cut up zucchini, peppers, onion, garlic add a little olive oil, salt and pepper and popped them on the grill when I put the chicken on.
While everything was grilling up I made a dressing similar to what I saw Clinton Kelly make on the Chew. He did a mixture of mayo, lemon juice, garlic, salt and pepper. I went with mayo, red wine vinegar, garlic, oregano, salt and pepper and this creamy dressing was beyond good. I’d never used mayo for a salad dressing, I always use mustard, so it was a nice change that I’ll be using a lot in the future.
Italian Grilled Chicken with Grill Veggie Salad
1 lb. chicken breast
3 TBSP. olive oil
3 TBSP. white vinegar
1 clove garlic, sliced
1 TBSP. oregano
Combine the above ingredients in a Ziploc bag along with a little salt and pepper and marinade for 3 or 4 hours.
Before grilling the chicken, cut up
1 medium zucchini
1 bell pepper
2 cloves of garlic
Put veggies in a foil tray or tin foil tray, sprinkle with salt, pepper and drizzle a little olive oil on them.
On a medium hot grill add your chicken and veggies. Cook everything 10 to 15 minutes or until the chicken is done.
Dressing for the veggies
1 TBSP. Red wine vinegar
1 TBSP. lite mayo
1 clove of garlic
1 tsp. oregano
salt and pepper
Combine in a jar and shake and pour over the warm veggies when they come off the grill.