Grilled Vegetable and Chicken Antipasto Plate
20min
25min
2
425
Chef's Note
For the best flavor, let the antipasto plate sit at room temperature for 10-15 minutes before serving. This allows the flavors to meld together and the mozzarella to soften slightly. If you have access to a grill basket, it makes grilling the smaller vegetables much easier.
Tags
Ingredients
8 oz boneless, skinless chicken breast
1 medium zucchini
2 medium bell peppers (red and yellow)
1/2 medium eggplant
1 cup cherry tomatoes
1/2 cup artichoke hearts (in water, drained)
1/4 cup kalamata olives
4 oz fresh mozzarella cheese
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic
1/4 cup fresh basil leaves
Instructions
- 1
Preheat grill to medium-high heat (about 400°F).
- 2
Slice zucchini and eggplant into 1/4-inch rounds. Cut bell peppers into 1-inch wide strips, removing seeds and stems.
- 3
Mince 2 cloves of garlic and combine with 2 tablespoons olive oil in a small bowl.
- 4
Brush vegetables with the garlic-infused olive oil and season with salt and pepper.
- 5
Season chicken breast with salt and pepper and brush with a little olive oil.
- 6
Grill chicken for about 6-7 minutes per side until internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.
- 7
Grill vegetables in batches: zucchini and eggplant for 3-4 minutes per side, bell peppers for 4-5 minutes per side, until tender with nice grill marks.
- 8
While grilling, slice fresh mozzarella into 1/4-inch rounds.
- 9
In a small bowl, whisk together 1 tablespoon olive oil and 1 tablespoon lemon juice to make a simple dressing.
- 10
Arrange grilled vegetables, sliced chicken, mozzarella, artichoke hearts, olives, and cherry tomatoes on a serving platter.
- 11
Drizzle with the lemon-olive oil dressing.
- 12
Tear fresh basil leaves and scatter over the platter just before serving.
Nutrition Information (per serving)
425
35g
15g
26g
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