
Servings: 4
Summertime calls for lots of grilling. There are many healthy options for barbecuing your favorite meats and vegetables. Here’s one recipe from our very own Chef Paul Kapner, C.E.C., who is Director of the FoodBank’s Community Kitchen.
INGREDIENTS
- 4 boneless, skinless chicken breasts (cubed)
- 1 green bell pepper (cut 2×2)
- 1 red bell pepper (cut 2×2)
- 1 onion (cut in wedges)
- 1/2 cup vegetable oil
- 1 tsp fresh rosemary (chopped)
- 1 tsp fresh thyme (chopped)
- 2 whole, peeled garlic (crushed)
- 1 green zucchini (sliced)
- Salt and pepper to taste