Grilled Chicken Dinner Recipe
Grilled chicken breasts prepared Plain, Tuscan (lemon-basil-thyme), Cajun, Italian or Lemon Pepper. Served with baked potato and fresh vegetable medley.
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Ingredients
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Grilled Chicken
Baked Potatoes
Vegetable Medley
Method
Grilled Chicken
- 1
Prepare Marinade
In a small bowl, mix olive oil, lemon juice, fresh basil, fresh thyme, Cajun seasoning, Italian seasoning, or lemon pepper seasoning according to your flavor preference.
- 2
Marinate Chicken
Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours.
- 3
Preheat Grill
Preheat your grill to medium-high heat.
- 4
Grill Chicken
Remove the chicken from the marinade and discard the marinade. Season the chicken with salt and black pepper. Place chicken breasts on the grill and cook for about 6-7 minutes on each side, or until internal temperature reaches 165°F (75°C).
Baked Potatoes
- 5
Prepare Potatoes
Preheat the oven to 425°F (220°C). Wash and scrub the potatoes thoroughly under running water.
- 6
- 7
Serve Potatoes
Once the potatoes are cooked, remove them from the oven. Cut a slit down the center of each potato and fluff the insides with a fork. Add butter, sour cream, and chopped chives to taste.
Vegetable Medley
- 8
Prepare Vegetables
Wash and chop the green beans, carrots, and bell peppers into bite-sized pieces.
- 9
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Then add the prepared vegetables, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
