Preparation Time 30 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
4 small chicken fillets
1/2 cup smoky barbecue sauce
500g Desiree potatoes, cut into 2cm pieces
3 corn cobs, peeled, washed
2 zucchini, trimmed, sliced lengthways into strips
1 tablespoon olive oil
2 garlic cloves
1/2 cup flat-leaf parsley leaves, chopped
125g punnet cherry tomatoes
Method
1. Cut each chicken fillet in half through the centre to form 2 thinner fillets. Place into a ceramic dish. Pour over barbecue sauce. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits. Heat barbecue plate and grill on medium-high heat.
2. Meanwhile, wash potatoes. Place into a microwave-safe dish. Cover. Microwave on HIGH (100%) power for 5 minutes. Drain well.
3. Place corn onto a microwave-safe plate. Cover. Cook for 6 minutes or until tender. Drain. Slice corn into 3cm-thick pieces. Place corn, potatoes and zucchini into a large bowl. Add oil, garlic, parsley, and salt and pepper. Toss to coat.
4. Cook potatoes, corn and zucchini on barbecue plate for 4 to 5 minutes, turning frequently, or until golden. Add tomatoes. Cook for 3 minutes or until warmed through.
5. Cook chicken on grill plate for 2 minutes each side or until just cooked through. Serve chicken with barbecued vegetables.
Source
Super Food Ideas - December 2004, Page 36
Recipe by Kim Meredith
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