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Categories:
olive oil chicken broth garlic balsamic vinegar herbes chicken breasts zucchini Japanese eggplant crookneck squash red arugula curly endive balsamic vinegar herbes
Viewed: 37 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon canned unsalted chicken broth
- 2 garlic cloves, pressed
- 1 1/2 tablespoons balsamic vinegar or red wine vinegar
- 1 teaspoon herbes de Provence*, crumbled
- 2 boneless skinless chicken breasts, well trimmed
- 1 zucchini, quartered lengthwise
- 1 Japanese eggplant, quartered lengthwise
- 1 crookneck squash, quartered lengthwise
- 1 small red or green bell pepper, sliced lengthwise
- 1 bunch arugula
- Curly endive
- Additional balsamic vinegar or red wine vinegar
- Herbes de Provence, a dried herb mixture, is available at specialty foods stores and some supermarkets. A combination of dried thyme, basil, savor and fennel seeds can be used.
Method
- Prepare barbecue (high heat).
- Combine first 5 ingredients in small bowl.
- Brush olive oil mixture lightly over chicken, zucchini, eggplant, crookneck squash and bell pepper.
- Grill chicken and vegetables until chicken is cooked through and vegetables are tender, turning occasionally, about 4 minutes.
- Transfer to large plate.
- Slice chicken breast diagonally.
- Arrange chicken and vegetables on plates, garnishing each serving with arugula and endive.
- Serve, passing balsamic vinegar separately.
