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Grilled Chicken and Vegetables with Red Bell Pepper Sauce

A colorful, gluten, grain, and dairy free meal! To keep this meal low stress you can prepare the sauce in advance and be sure to follow the directions below and prep all veggies so they are ready to go when needed.

Course Main Course
Cuisine American
Keyword easy dinner recipe, gluten-free recipe, grilling recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

For Chicken:

  • 1/3 cup Sea salt
  • 4 boneless/skinless chicken breasts pounded and brined (see blog post linked above for visual)
  • 6 cups water
  • olive oil to brush on chicken
  • sea salt
  • pepper

The Veggies:

  • 1 cup potato 'nibbles' or fingerling potatoes if you can't find them use small 'new' potatoes
  • 1 red onion peeled, cut in half, the quarter each half
  • 1 small yellow squash summer squash or small zucchini, diced
  • 2 cobs corn kernels shaved off with knife
  • 1 bunch asparagus trimmed, brush with olive oil and sprinkle with sea salt and pepper
  • 2 baby bok choy cut in half, brush with olive oil and sprinkle with sea salt and pepper
  • 1 cup cherry tomatoes halved (any combination of colors)
  • handful arugula
  • avocado slices (optional)
  • 1/3 cup olive oil approximately

For Spicy Red Bell Pepper Sauce

  • 1/2 cup chopped roasted red bell peppers (from a jar or see link above to make your own)
  • 3/4 cups good quality mayonnaise
  • 1 tablespoon minced garlic
  • one generous pinch sea salt
  • 1/8 teaspoon cayenne pepper
  • a little olive oil if needed for thinning

Instructions

To brine and prepare chicken breasts:

  1. Place 6 cups water and 1/3 cup sea salt in a large bowl and stir

  2. Place chicken breasts one at a time between folded parchment paper or plastic and pound with a rolling pin until uniformly thick, about 1/2"-3/4" thick. (see blog post linked above for visual)
  3. Place breasts in salt water for 30 minutes.

While breasts brine, place a pot of water to boil, prep all veggies and make sauce:

 

  1. Prep veggies. When water boils, add potatoes and cook just until soft, but still firm. Remove from water and set aside. While potatoes cook, make sauce

For Sauce:

  1. Combine all the ingredients in a food processor or blender, and process for 30 seconds. Scrape down the sides rubber spatula, and process for 30 seconds longer. If needed, thin with a little olive oil. Store in an airtight container in the refrigerator for up to 1 week.

Prep Grill and cook meal:

  1. Make sure grill is clean and wipe with coconut oil or spray. Preheat grill to 425 degrees.
  2. Place prepared onions into a large bowl, drizzle lightly with olive oil and toss with a little salt and pepper. Pour onions into grill pan. In same bowl used to prepare onions, add boiled potatoes, corn, and squash. Drizzle with olive oil, sprinkle with sea salt and pepper. Set aside.

  3. Place grill pan with onions on heated grill. Close lid. Cook for five minutes, stirring occasionally.
  4. Remove breasts from brine, pat dry with paper towels.
  5. Brush with olive oil and season with salt and pepper.
  6. Add mixed veggies to grill pan and place chicken breasts on grill. Close lid. Cook for 5-6 minutes, then turn breasts. Add prepared bok choy and asparagus to grill. Cook for 5-6 minutes, turning halfway through cooking time. Remove all food from grill. Place a handful of arugula and cherry tomatoes into the same bowl you used for the veggies, then pour warm grilled veggies into bowl and toss. Pour onto serving platter. Place breasts next to veggies, top with sauce and avocados if desired. Serve!