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Grilled Sliced Chicken Breast With Veggies

What a great and simple meal for any night of the week! Enjoy with Lots of Love, Catherine.


3 pounds boneless chicken breast – sliced thin
Marinade for chicken:
1 tablespoon – Sesame oil
1 tablespoon – Teriyaki Sauce
1 tablespoon – Soy Sauce
1 tablespoon – Worcestershire Sauce
Dashes of Paprika
Dashes of Cumin
1 teaspoon – Brown Sugar
Veggies for Sautéing:
2 bell peppers – sliced
1 quart of button mushrooms – sliced
1 pint of cherry tomatoes – given a few chops in the food processor
7 cloves of garlic – chopped
2 jalapeño – sliced with seeds
1 onion – sliced
Seasoning for Veggies:
1 teaspoon – Brown sugar
1 tablespoon – honey
2 tablespoons – balsamic vinegar
Dash of – paprika
Dash of- cumin


1. Place the sliced chicken in a bowl and add all of the ingredients for the marinade and toss well. Either use immediately, or refrigerate and marinate the chicken for an hour or overnight.
2. In a large frying pan sauté the mushrooms and set aside. In the same pan place the rest of the veggies and sauté until the veggies softened. When the veggies are ready add the mushrooms, seasonings and toss.
3. While the veggies are cooking, heat the griddle and grill the chicken until it is beautiful and golden.
4. When the chicken is grilled place it on your favorite bread or buns and top with the veggies.
Credit: Foodista

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