Don't let the oh-so-bland name of this dish fool you - it's really too good to be true. We had it for dinner last week, and when we invited my dad over for dinner tonight Aric begged for it again!
(Note: You will need a grill for this! I guess you might be able to pull off a decent rendition of it with a broiler, but I'm not certain...)
Serves: 2
Prep Time: 5 minutes
Total Time: about 30 minutes
Ingredients:
2 red, yellow, or orange bell peppers
1 large zucchini, cute lengthwise into 1/4 slices
1 lb. chicken tenders
1 small jar marinated artichoke hearts, chopped
1/4 cup dried cranberries
1/3 cup fresh parsley, coarsely chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
Course ground salt and pepper
Coconut oil for grilling
1) Heat the grill to a medium heat. Place the bell peppers over the flame and roast for 16 minutes, turning every few minutes. Remove from heat, transfer to a bowl, and cover tightly, allowing the peppers to steam. Set aside.
2) While the peppers are steaming, brush the sliced zucchini with coconut oil and sprinkle with salt and pepper. Grill for 4 minutes, turning once.
3) Season chicken with salt and pepper, and grill until cooked through, about 3 minutes per side. While it is grilling, remove peppers from bowl (they will be hot!) and run under cool water. Gently rub them with your fingers to remove the burnt, loosened outer skin. Once they are cleaned, discard stem and seeds, and slice into 1/2 slices.
4) Whisk together olive oil and vinegar in a small bowl, and add parsley, cranberries, and artichoke. Season with salt and pepper.
5) Layer the zucchini, chicken, and bell peppers on each plate, and top with dressing mixture. Enjoy... then double all the ingredients next week and invite your friends (or parents) over to enjoy it again!
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