“Healthy” and “Quick” are words seldom used together in our world of fast casual eateries and packed schedules, but infrared grilling can deliver both with the added benefit of a quick clean-up. Grilling your proteins and vegetables in one session can satisfy both the most health-conscious and time-sensitive foodie, and preparation is simple, too.
Grilled vegetable favorites zucchini, mushrooms, onions, asparagus and peppers join juicy, succulent grilled chicken in this recipe from our friends at Urban Bonfire. The result is a vibrant presentation of color and flavor that is sure to satisfy the whole family. Clean-up is a snap on the Saber with its front access grease tray and ‘burn-and-brush’ grilling surface. Perfect for that weeknight meal when you’re short on time!
Organic Chicken Breast (boneless/skinless)
Peppers (red and yellow, in quarters)
Asparagus (bottoms trimmed)
Zucchini (yellow and green, in half lengthwise)
Red Onion (thick slices)
Fennel (thick slices)
Salt & Pepper
Extra Virgin Olive Oil
Lemon juice (optional)
Crumbled Feta Cheese (optional)
Equipment: Large and small bowls, Chef knife, Vegetable peeler, Tongs, Cutting board, Brush
Preheat SABER® grill to medium-high heat, turning on all the burners.
Brush both sides of the chicken breast with olive oil, and sprinkle with your favorite BBQ dry rub. Set aside.
Cut red and yellow peppers in half, empty seeds. Brush with olive oil and season with salt & pepper. Set aside.
Trim the bottoms of the asparagus with a vegetable peeler. Brush with olive oil and season with salt and pepper. Set aside.
Cut yellow and green zucchini in half lengthwise. Brush with olive oil and season with salt and pepper. Set aside.
Cut red onion in thick slices. Brush with olive oil and season with salt and pepper. Set aside.
Cut fennel into quarters. Brush with olive oil and season with salt and pepper. Set aside.
For the oyster mushrooms, try to keep them in large clusters so they grill evenly. Brush with olive oil and season with salt and pepper. Set aside.
Reserve all prepared vegetables on a platter.
Finely chop basil, chives and thyme. Set aside in small bowl.
Grill, the chicken breast (with grill lid open) flipping every 2-3 minutes, until an internal temperature of 165°F is reached. Remove from grill, and rest on a plate lightly covered with aluminum foil for 3-5 minutes.
While the chicken is resting, grill the vegetables on medium-high heat until lightly charred but still crunchy.
Once cooked, put all vegetable on a serving platter, top with sliced chicken breast and sprinkle with fresh herbs.