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Grilled chicken breast and vegetables with two sauces

Author
Cookinero 9 Nov 2022
19620
Grilled chicken breast and vegetables with two sauces

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.

How to cook Grilled chicken breast and vegetables with two sauces

Step 1

Grilled chicken breast and vegetables with two sauces

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

Grilled chicken breast and vegetables with two sauces

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

Grilled chicken breast and vegetables with two sauces

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

Grilled chicken breast and vegetables with two sauces

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

Grilled chicken breast and vegetables with two sauces

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).

Grilled chicken breast and vegetables with two sauces - FAQ About Ingredients, Baking Time and Storage

Yes, you can! Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs. Keep in mind that the flavor will be more concentrated, so adjust to taste.
Maple syrup or agave nectar can be used as a substitute for honey. You can also use brown sugar, start with a small amount and adjust to taste.
Leftover grilled chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool them down completely before storing.
Absolutely! Replace the chicken breast with grilled halloumi cheese, thick slices of tofu or portobello mushrooms. Grill them similarly to the chicken.
The best way to reheat grilled chicken is in a skillet with a little bit of broth or water, covered over low heat. This helps to keep it moist. You can also reheat it in the microwave with a damp paper towel over the chicken, but be careful not to overcook it.
Yes, you can freeze both the cooked chicken and vegetables. Freeze them separately for best results. Wrap the chicken tightly in plastic wrap or place it in a freezer bag. The vegetables may become a bit softer after freezing and thawing. Both can be stored in the freezer for up to 2-3 months.
Bell peppers, onions, asparagus, corn on the cob, and eggplant all work well. Simply cut them into appropriate sizes and grill them until tender and slightly charred.

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