Balsamic Grilled Chicken & Veggies

The detox diet has been going pretty well so far. The pounds are dropping off (I’ve lost 7 lbs since Monday!) and it hasn’t been nearly as miserable as the last time we tried it. The food has been pretty good for the most part, and this chicken dish was nice for a Friday afternoon lunch – an afternoon that I got off of work early (noon) for the Memorial Day weekend. Have I mentioned that I love my job? Because, I do 🙂

Balsamic Grilled Chicken & Veggies
Source: Men’s Health

INGREDIENTS

1/4 cup balsamic vinegar

2 teaspoons olive oil

1 1/2 teaspoons garlic, minced

1/2 teaspoon dried rosemary, crushed, crumbled

1/2 teaspoon dried oregano

1/2 teaspoon coarsely ground black pepper

1 pound boneless, skinless chicken breasts

2 red potatoes, quartered lengthwise and cooked

2 red onions, cut into 6 wedges

1 sweet yellow pepper bell pepper, cut crosswise into 1/2 thick rings

1 sweet red pepper, cut crosswise into 1/2 thick rings

PREPARATION

In a 9 x 13-inch glass baking dish, combine the vinegar, oil, garlic, rosemary, oregano and pepper. Add the chicken, turning to coat with the marinade. Cover the chicken and refrigerate for at least 30 minutes.
Add the potatoes, onion wedges and pepper strips to the marinade.
Coat a grill rack with nonstick spray. Fire up the grill and heat for 10 minutes. Place the rack on the grill. Arrange the chicken and vegetables on the grill, reserving the marinade.
Cook, turning the chicken and vegetables occasionally, and brushing with the reserved marinade, until the chicken loses its pink color throughout and the vegetables are tender, 8 to 10 minutes.

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