Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Grill
- Tongs
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together chili powder, garlic powder, cumin, salt, and pepper.
3. Brush olive oil onto chicken breasts and sprinkle with spice mixture.
4. Place chicken on grill and cook for 6-8 minutes on each side, or until internal temperature reaches 165°F.
5. While chicken is cooking, place sliced vegetables on grill and cook until tender, about 5-7 minutes.
6. Remove chicken and vegetables from grill and arrange on a platter.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Grill temperature: Medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 10g
Protein: 38g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Bell peppers, onion, zucchini, and yellow squash can be substituted with any vegetables of your choice.
Variations:
- Add sliced mushrooms to the vegetable mix.
- Use a different spice blend, such as Cajun seasoning or Italian seasoning.
Tips and tricks:
- Make sure to brush the chicken with olive oil to prevent sticking to the grill.
- Cut vegetables into similar sizes for even cooking.
- Let chicken rest for a few minutes before slicing to retain juices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange chicken and vegetables on a large platter for a colorful and impressive presentation.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a side of rice or quinoa.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If chicken is sticking to the grill, brush with more olive oil.
- If vegetables are cooking too quickly, move them to a cooler part of the grill.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken and vegetables to prevent cross-contamination.
Food history:
Parillada is a traditional Argentine dish that typically includes grilled meats and vegetables.
Flavor profiles:
This dish has a smoky and slightly spicy flavor from the chili powder and cumin.
Serving suggestions:
Serve with a side of rice or quinoa and a fresh salad.
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Region: Argentinian