Wednesday, May 5, 2010

Marinated Chicken and Grilled Veggies

Source: Kalyn's Kitchen Blog

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. white wine vinegar
  • 3 tbsp low-fat mayo (not miracle whip)
  • 1 tbsp Worchestire Sauce
  • 1 tbsp Lemon juice
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp paprika
  • 2 tsp onion powder
  • 1 tsp thyme
  • 4 boneless, skinless chicken breasts


Mix the marinade ingredients together. Marinate chicken all day. Grill, continuously brushing marinade over chicken.

Source: Me


  • 1 eggplant, peeled and cut into 1" cube pieces
  • 1 8 ounce package of mushrooms, cut in half
  • 1 red pepper, cut into 1" pieces
  • 1 green pepper, cut into 1" pieces
  • 1/2 red onion, cut into 1" pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp fresh group pepper
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp fresh garlic
  • 1 tbsp vegetable spice


Mix olive oil and spices together. Toss vegetables in the mixture until they are all coated. Grill in a grill basket while the chicken is cooking.


We each had a chicken breast, with veggies and a spinach salad. It was a TON of food and such a good way to get in a lot of vegetables. I had never cooked an eggplant before and was pleasantly surprised that it just took on the flavour of the other ingredients. Also, I was a bit skeptical of the chicken when I saw the marinade but OMG it was so, so good. The chicken was really moist and by continuously brushing it with the marinade while it was grilling, so flavourful!

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