Friday, September 20, 2013

Marinated Chicken and Roasted Vegetables

Marinating meat is the easiest thing ever. And it makes such a big difference.

I had a cookout a few weekend ago and decided to do a marinade for some chicken kabobs. In the end, to save time and effort, half of it ended up being roasted in the oven. Which actually turned out great!

I found some pre-packaged seasoning at the store that was on clearance, so I got that. But just using that would be cheating, so I got a little creative and threw in some salt, pepper, dried basil, lemon juice, italian dressing, and a little Worcestershire sauce, along with the seasoning and the olive oil and water that it said to mix in.

I mixed all of that into a bowl full of cubed chicken breast (about 2 pounds) the night before, and left it covered in the fridge overnight.


The next day I just chopped up some zucchini, yellow squash, and bell pepper, put it all in a casserole dish prepared with cooking spray, and roasted it in the oven for about 25-30 minutes at 350 degrees.

You can keep an eye on it to make sure it's cooking to the proper temperature, since you don't want the chicken to get overdone.

And obviously, if you want to fire up the grill, you could easily put all of the ingredients on a skewer and make kabobs!



No comments:

Post a Comment