Grilled chicken breast and vegetables with two sauces

Description

Chicken breast and vegetables in a grill pan with two sauces is an excellent solution for a family dinner at home or in the country (if suddenly the weather does not allow you to enjoy cooking over an open fire). The dish turns out to be almost dietary, because this part of the bird contains a minimum amount of fat and is easily digested. As for sauces, they are much healthier than any store-bought ones. Well, even the most picky gourmets will appreciate their taste. Just try not to dry out the chicken breast when grilling, otherwise it will not turn out as tender as it should ideally: 5 minutes per side and two or three turns will be enough.

Cooking

Step 1

Prepare sauces. For the herb sauce, squeeze the lemon juice into a bowl, add the chopped herbs and crush the garlic. Pour in the oil, salt, pepper and stir.

Step 2

For the honey mustard sauce, in a bowl, mix the garlic, passed through a press or just finely chopped, with all the spices. Add mustard, honey and lemon juice. Mix thoroughly.

Step 3

Wash the chicken fillet and pat dry with paper towels. Lightly beat off with the flat side of a large knife and salt on both sides. Fry on the grill (grill pan, oiled).

Step 4

Cut the zucchini into thick slices, remove the seeds and partitions from the pepper, cut into 2-4 parts. Cut the tomatoes in half. Fry vegetables on the grill (grill pan, oiled).

Step 5

Serve the fried chicken breast hot with hot grilled vegetables and previously prepared sauces (they can be pre-cooled by putting them in the refrigerator for 30 minutes).