Ingredients
2
tablespoons lemon juice
3
tablespoons oil
1
garlic clove, minced
1/2
teaspoon salt
1/2
teaspoon dried basil leaves
1/8
teaspoon pepper
4
boneless skinless chicken breast halves
1
small zucchini, cut into 4 lengthwise strips
1
red onion, cut into 1/4-inch slices
1
yellow bell pepper, cut lengthwise into 4 pieces
Preparation
GRILL DIRECTIONS: In large resealable food storage plastic bag, combine lemon juice, 1 tablespoon of the oil, garlic, salt, basil and pepper; mix well. Add chicken. Seal bag; turn several times to coat. Refrigerate 2 to 8 hours to marinate, turning once or twice.
Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken and vegetables on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush vegetables with 1 tablespoon of the remaining oil. Cook 12 to 15 minutes. Cook chicken until fork-tender and juices run clear, turning once and brushing occasionally with reserved marinade; cook vegetables until crisp-tender, brushing with remaining 1 tablespoon oil. Discard any remaining marinade.
Reserve 2 chicken breasts and half of the vegetables for Chicken and Veggie Melts.
