seasons chicken and vegetables with sage and dill, then wraps them in aluminum foil, so everything grills together and cleanup is a snap.
2 Servings
Prep: 15 min. Grill: 30 min.
15 30 45
Ingredients
2 boneless skinless chicken breast halves
2 medium red potatoes, quartered and cut into 1/2-inch slices
1/4 cup chopped onion
1 medium carrot, cut into 1/4-inch slices
1 celery rib, cut into 1/4-inch slices
1/2 teaspoon rubbed sage
Salt and pepper to taste
Fresh dill sprigs
Directions
Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 in. square). Sprinkle with the sage, salt and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly.
Grill, covered, over medium heat for 30 minutes or until a meat thermometer reaches 170°. Yield: 2 servings.
No comments:
Post a Comment