6 Boneless, Skinless Chicken Breasts
1/4 Cup Olive Oil
3 Cloves Garlic, crushed
Freshly Ground Black Pepper
1/4 Cup Fresh Basil Leaves, chopped
1/4 Cup Fresh Rosemary
1 Tbl Parmesan Cheese
1/4 Cup Melted Butter
Trim Chicken Breasts and sprinkle both sides lightly with pepper.
To make the marinade, blend the basil, olive oil, butter, garlic and parmesan cheese together until smooth.
Coat both sides of the chicken breasts generously with the marinade and place in the refrigerator while you chop the veges.
Once ready to grill, remove the chicken from the fridge and place under the grill (as I have done), or cook on the BBQ until the chicken is cooked through and the juices run clear.
Serve with the marinated vegetables.
Marinated Grilled Vegetables
1 Spanish Onion cut into wedges
4 Medium Carrots cuts into bit-size chunks
1/3 Cup Olive Oil (I thought this was too much, so I will probably use only 1/4 cup next time)
1/2 tsp Dried Rosemary, crushed
1/4 tsp Dried Marjoram
Pepper to taste
6 Baby Yellow Squash
1 Large Zucchini cut into bite-sized chunks
1 Green Capsicum cut into large chunks
1 Red Capsicum cut into large chunks
1 Cup of Mushrooms, quartered
1/2 Cup Snow Peas, sliced
To make the marinade, combine the oil, rosemary, marjoram, and pepper in a bowl.
Place all of the vegetables in a large dish and pour the marinade over the top. Toss to ensure the vegetables are completely coated in the marinade. You can easily throw in any stray veges you find lurking in your refrigerator that you want to use up.
Refrigerate for at least an hour.
When ready to cook, drain the vegetables, reserving the marinade and place them on the grill or stir-fry them in a wok until tender. Alternately, you could thread them onto skewers and cook on the BBQ, basting with the reserved marinade.
These recipes are adapted from recipes found at http://www.diabeticconnect.com/