I finally have a new recipe to share! I have made a few new dishes since my last recipe post. Some have flopped. Some have just been eh, ok. Nothing to write home about. Some have been in a mad rush to get dinner on the table. I didn’t pay attention to what measurements I was using nor did I take the time to write down anything I threw together. Last night I did take the time.

It is that time of year where we use our grill multiple times a week. I love the smell of food on the grill. My mouth waters at the aromas.

IMG_4588

Grilled Chicken and Veggies with a Greek Seasoning Sauce

For the chicken:

  • 2 boneless skinless chicken breasts
  • sea salt to taste
  • pepper to taste

Slice the chicken thinly. Sprinkle with sea salt and pepper on both sides. Cook through on grill. This will vary depending on your grill. I have to always keep my burner on low and it still cooks things rather quickly, so I have to watch the food.

For the veggies:

Assorted veggies of your choice. For this dinner I used

  • 2 red bell peppers
  • 2 zucchini
  • 1/2 sweet onion
  • 1 container white mushrooms
  • Olive oil
  • Balsamic vinegar

Cut up the veggies and add to a large bowl. Drizzle with olive oil and balsamic vinegar. Mix well. Pour onto a grill pan on your grill. Flip frequently. Until veggies are tender and some pieces start to brown.

Greek Seasoning Sauce

  • 1 clove garlic, pressed
  • drizzle olive oil
  • 1/2 Tbsp Greek Seasoning
  • 2 lemons, juiced
  • 1 Tbsp balsamic vinegar

Heat the garlic and olive oil in a pan. Add the lemon juice, Greek seasoning, and balsamic vinegar. Simmer the sauce until the chicken is ready. Keep it on a low heat.

Once chicken and veggies are done put the veggies in a bowl or on a plate. Place the chicken on a separate plate. Coarsely chop the chicken into pieces. Add to a bowl. Pour the sauce over the chicken and mix well. Serve the chicken and veggies over a whole wheat pita.