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Gourmet to go: Salmon Supreme
Add flair to your food the easiest way possible—with rustic grill marks! Balsamic vinegar and feta cheese add delicious flavour to colourful sweet peppers and tender chicken.
Ingrdients:
• Salt, sprinkle
• Pepper, sprinkle
• Boneless, skinless chicken breast
halves 4 (113 g – 170 g, each)
• Small orange pepper,
quartered lengthwise 1
• Small red pepper, quartered
lengthwise 1
• Small yellow pepper,
quartered lengthwise 1
• Olive oil 1 tbsp.
• Ground oregano 1/2 tsp.
• Pepper, sprinkle
• Balsamic vinegar 2 tbsp.
• Crumbled light feta cheese 1/4 cup
• Finely chopped fresh parsley 2 tsp.
• Salt, sprinkle
• Pepper, sprinkle
• Boneless, skinless chicken breast
halves 4 (113 g – 170 g, each)
• Small orange pepper,
quartered lengthwise 1
• Small red pepper, quartered
lengthwise 1
• Small yellow pepper,
quartered lengthwise 1
• Olive oil 1 tbsp.
• Ground oregano 1/2 tsp.
• Pepper, sprinkle
• Balsamic vinegar 2 tbsp.
• Crumbled light feta cheese 1/4 cup
• Finely chopped fresh parsley 2 tsp.
Method:
Preheat gas barbecue to medium-high. Sprinkle salt and pepper over
chicken. Cook on greased grill for about 3 minutes per side until no longer pink inside.
Meanwhile, combine next 3 ingredients in large bowl. Drizzle with olive oil.
Sprinkle with oregano and pepper. Toss well. Cook on grill for about
3 minutes per side until tender-crisp.
Transfer chicken and peppers to large bowl. Drizzle with balsamic vinegar.
Toss. Transfer to large plate.
Sprinkle with feta and parsley. Serves 4.
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