Farmers Market On The Grill

Serves 4 | Serving Size:
Total Time: 25 min | Prep: 5 min | Cook: 20 min

Even on chilly winter days, it's fun to fire up the grill. This recipe will make it feel like summer anytime of the year.

Ingredients:

2 chicken breasts, sliced in half horizontally
1 cup spinach leaves
3 potatoes, rinsed and sliced in 1/4" disks
1 bunch asparagus
dash paprika
black pepper to taste
garlic pepper to taste
cooking oil spray

Bruschetta:
2 tomatoes, seeded and diced
2 tablespoons garden chives
1 teaspoon olive oil
Black pepper to taste
Garlic powder to taste
1 tablespoon fresh chopped basil

Directions:
Heat grill to 350°F.

Tear a large piece of foil and place on a cookie tray. Spray with cooking oil spray.

Line the chicken breasts, potato slices, and asparagus on the foil in a single layer. Top with seasonings.

Place on the grill. Top the chicken with the spinach. Cook for 15 minutes and turn everything over. Grill for 5 more minutes until chicken is done and remove from grill.

Serve hot.

While items are grilling, make the bruschetta by tossing all ingredients together in a mixing bowl. Place on top of chicken breasts when done.

Chef's Tips:
The spinach steams on top of the protein items, which is a very efficient way to cook the greens. We also like to cook chard and arugula this way.

See http://foodandhealth.com/recipes.php?id=1142 for the braised turnip greens.

This meal came from ingredients purchased at a farmer's market.

© Food and Health Communications Filed Under:

• August
• Free Favorites
• Judy's Personal Favorites
• July
• June
• Lean Meat and Poultry
• Lunch and Light Dinners
• May

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