Receta Grilled Chicken & Steak w Vegetable Medley

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Grilling in all its forms (e.g., gas grill, wood, charcoal, tabletop, etc.) is something I try to avoid at all costs if possible. I do have fond childhood memories of when Dad used to grill Korean barbecue but that’s only because......

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Raciónes: 6 people
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Ingredientes

Cost per serving $1.79 view details

Direcciones

  1. 1. Wash vegetables thoroughly under cold water. For the summer squash, cut into large diagonal pieces; onion, cut into flat discs; bell peppers, seed and quarter. Place in air-tight container until ready to use. Other vegetables can be substituted in likewise manner.
  2. 2. Wash chicken breasts under cold water and pat dry with paper towel. Cut 4 or 5 slits 1/2-inch in depth on the outer, smooth surface of the breasts. Sprinkle a generous amount (approx. 1/2 tsp) of salt, pepper, and garlic powder for each chicken breast. Repeat the same process with steak pieces and flavor with Lowry's steak seasoning as well. Transfer to an air-tight container until ready to use.
  3. 3. On low-burning flame, double wrap foil on the grill and apply a generous amount of olive oil to prevent sticking. Place the chicken breasts, steaks, and vegetables accordingly and cook until well browned and slightly charred. Vegetables will cook much quicker so adding them later is acceptable. For the chicken Asian-glaze, baste during the last 3 minutes of cooking.
  4. 4. Cut into the steak and chicken breast to ensure it's fully cooked. Transfer to a serving dish and enjoy while hot. Serve with accompanying sauces like steak or barbecue sauce for extra flavor.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 243g
Recipe makes 6 servings
Calories 237  
Calories from Fat 82 35%
Total Fat 9.1g 11%
Saturated Fat 2.56g 10%
Trans Fat 0.11g  
Cholesterol 59mg 20%
Sodium 598mg 25%
Potassium 588mg 17%
Total Carbs 18.31g 5%
Dietary Fiber 2.3g 8%
Sugars 14.23g 9%
Protein 21.58g 35%
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