Chili Noodles Chicken}

Chili Noodles Chicken

by

bajiIngredients

2 boneless, skinless chicken breasts cut in half

1 large zucchini1 large yellow squash2 Portobello mushrooms2 red bell peppers1 fennel bulb2 heads of endive4 cloves garlic, chopped fine1/2 cup flat-leaf parsley, chopped fine1/2 cup fresh basil, shredded1 Tbsp. dried oregano or 2 tsp fresh and chopped fine1/4 cup olive oil1 head red leaf lettuce, chicory, or escarole Salt and fresh ground black pepper to taste

Instructions:

Preheat grill. Cut zucchini and yellow squash in half. Cut each half into wide flat planks about 1/8 inches thick. Remove stems from mushrooms and slice to same thickness as squashes. Remove stem, core, seeds, and ribs from peppers and cut to the same width as squash planks. Cut fennel bulbs into eighths or sixteenths, keeping root-end on to help hold slices together. Cut endive in half lengthwise. Toss vegetables together with about 2 tsp. of salt, a couple pinches of ground black pepper, oregano, oil, and garlic.

Pound chicken between pieces of plastic wraps to uniform thickness, and season both sides of each breast with salt and pepper. Place chicken on grill and cook a few minutes per side. The meat should release easily from the grill when ready. In a separate area spread vegetables out on grill, working in batches if necessary.

While vegetables cook, rinse and pat dry fresh greens and chop into bite-sized pieces. Mound greens on plates beside Chicken and grilled Vegetables

. Season with salt and pepper. Serve. For more details

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