New This Month

Grilled Chicken and Vegetables with Parsley Vinaigrette


This crowd-pleasing dish doesn't contain gluten, dairy, or nuts, so it's suitable for just about everyone to enjoy.

  • Servings: 4

Source: Everyday Food, July/August 2011


  • 2 red or orange bell peppers
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for grill
  • 1 medium zucchini, cut lengthwise into 1/4-inch strips
  • Coarse salt and ground pepper
  • 4 chicken cutlets (1 pound total)
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons dried currants or raisins
  • 1/3 cup marinated artichoke hearts, coarsely chopped
  • 1/3 cup chopped fresh parsley


  1. Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.

  2. Rub peppers with paper towels to remove skin. Stem, seed, and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.

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