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Keto Herby Grilled Chicken With Zucchini And Bell Pepper Fries
How to Make It
Step 1
Slice chicken breasts in half like you are slicing bread in half for a sandwich to make two thinner, flat pieces. Place them in a ziploc bag with 2.5 ounces of olive oil, chopped rosemary and thyme. Close the plastic bag and massage the chicken for several minutes and even pounding them slightly with your fists. This helps the salt into the meat.
Step 2
In the meantime, slice zucchini into thick batons and slice the cheeks off the bell peppers. Place these into a medium mixing bowl and toss with additional olive oil and salt.
Step 3
Preheat a grill until 500 F. Add the chicken shiny side down. Grill for several minutes until the chicken releases from the grill on its own.
Step 4
Flip them. Cook for a few more minutes and then flip again. Repeat this until chicken is cooked through well (165 F).
Step 5
Add veggies to the grill once the chicken is cooked halfway. Flip vegetables several times until cooked through.
Step 6
Allow chicken to sit for 5 minutes before slicing and serving. Slice bell peppers as well into strips. Serve sliced chicken with cooked zucchini and bell peppers.
Ingredients
- Chicken Breast Boneless Skinless Raw – 1.5 lb
- Coarse Kosher Salt by Morton – 1-¼ tsp
- Extra Virgin Olive Oil – 2-½ ounce
- Rosemary, Fresh – 3 tablespoon
- Thyme, Fresh – 3 tablespoon
- Zucchini – 1 large
- Red Bell Peppers, Raw – ½ large – 3″ diameter x 3 3/4″
- Yellow Bell Peppers, Raw – ½ large – 3″ diameter x 3 3/4″
- Extra Virgin Olive Oil – 2-½ ounce
- Coarse Kosher Salt by Morton – 1-¼ tsp
