Friday, January 8, 2016

Super Easy Grilled Chicken & Veggie Platter

I bought a new grill pan during our recent visit to Langkawi, it was so much cheaper than the price in town and I could not help but ask myself... why did I not bought this earlier?? It is light, nice to hold, non stick and the food cooks evenly. I should have gotten this loooong ago.

Anyway, I made this Full Platter Grilled Chickens and Veggie for our dinner in just 30 minutes, everyone loved it and the kiddos enjoyed assembling their own burgers - I just served them the buns, grilled chicken fillet and veggie. With the ease of preparing and cleaning, this will definitely be one of our usual meals. ;)

My portion, with a glass of chilled Chardonay.... Heavenly.

The next morning, I made a big breakfast with the leftover ingredients.  

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serving for: 4 persons


Ingredient A
• 600gm chicken fillet, washed
• 8-10 brown mushrooms, thinly sliced
• 2 clove garlic, roughly sliced
• 1 bell pepper, thinly sliced
• 1 carrot, cut cubes
• some broccoli, cut into bite size 
• some asparagus, use only the spears (stems are too fibrous)
• 4-6 dinner rolls, cut half 
• butter 
• Salt & black pepper 
• olive oil

Ingredient B (Chicken Marinate)
• 1 teaspoon salt
• 2 table spoon teriyaki sauce*
• 1 tablespoon Shao Xin wine
• dash of black pepper 
• 2 pricks of fresh rosemary or dried rosemary leaves (and extra for garnishing)

Note: *you may replace teriyaki sauce with equal amount of soya sauce and a tablespoon of honey.

The Making:

1. Rub the chicken fillets with salt and marinate with ingredients B evenly. Set aside in fridge for about 30 minutes before cooking. 

2. Heat up the grill pan, drizzle with some olive oil. Toss in the garlic and follow by the chicken fillet and mushrooms, grill each side for about 2-3 minutes or until it turns golden brown. Drizzle some teriyaki sauce if the fillets are getting too dry. Scoop aside.

3. Toss the broccoli and carrots into the grill pan, let cook for about 2 minutes on each side then add the asparagus and bell peppers, cook for another 1-2 minutes (check to make sure carrots and broccoli are soft enough to your liking). Sprinkle with olive oil, salt and black pepper onto the veggies, shake the grill pan to mix well. Once done, scope the veggies aside.

4. Cut dinner rolls into half, melt a small lump of butter on the grill pan and lightly grill the dinner rolls for about 45 seconds to get the golden crunch.  

Arrange all grilled goodies in a plate, garnish with some Rosemary and serve hot, best to go with a glass of wine or cold juice. 



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