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- Makes: 4 servings
- Prep
20 mins
- Grill
12 mins
Ingredients
-
4
4 -
ounces
skinless,boneless chicken breast halves
-
1 1/2
cups
fresh mushrooms, such as shiitake,oyster, portabello or a combination
-
1
small eggplant peeled and cut into 1-inch pieces
-
1
small zucchini, cut into juliene strips
-
1
small yellow squash, cut into julienne strips
-
1
cup
broccoli flowerets
-
1
clove garlic minced
-
2
teaspoons
snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
-
2
tablespoons
olive oil
-
Lemon Sauce (see recipe below)
-
1
cup
halved cherry tomatoes
-
Freshly grated Parmesan cheese
Directions
-
Grill chicken breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once.
-
Meanwhile, in a large skillet, cook mushrooms, eggplant, zucchini, yellow squash, broccoli, garlic, and rosemary in olive oil until vegetables are crisp-tender. Stir in Lemon Sauce and cherry tomatoes. Cook until heated through.
-
To serve, spoon vegetables over chicken breasts. Sprinkle with Parmesan cheese. Makes 4 servings.
Lemon Sauce
Ingredients
- 1/2
cup
chopped onion
- 1
tablespoon
snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 2
teaspoons
snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 2
teaspoons
olive oil
- 2
tablespoons
lemon juice
- 1
cup
chicken stock or broth
- 1/8
teaspoon
pepper
- 1
tablespoon
chicken stock or broth
- 1
teaspoon
cornstarch
Directions
- In a medium skillet, cook onion, thyme, and rosemary in olive oil until onion is tender. Stir in lemon juice. Cook, stirring occasionally, until lemon juice has almost evaporated. Stir in chicken stock or broth; boil about 4 minutes or until reduced to about half. Stir in pepper. In a small bowl, stir together 1 tablespoon chicken stock or broth and cornstarch. Stir into sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Makes 3/4 cup.
