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2 oil-packed sun-dried tomatoes
4 large garlic cloves
3 tbsp oil from sun-dried tomatoes or olive oil
1 tbsp red wine vinegar
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 skinless, boneless chicken breasts
Lightly oil grill, then preheat barbecue to medium-high. Finely chop sun-dried tomatoes and mince garlic. Place in a large bowl and stir in oil, vinegar, oregano, salt and pepper. Slice zucchini diagonally or lengthwise into 1/2-inch (1-cm) slices. Place in a medium-size bowl. Drizzle with about 1 tablespoon (15 mL) sun-dried tomato marinade and mix well to evenly coat each piece. Place chicken directly into large bowl with remaining marinade and mix well to coat each piece.
Grill chicken with lid closed until it feels springy when pressed, about 8 minutes per side. When you turn chicken, lay zucchini slices on barbecue and grill, from 3 to 5 minutes per side, until dark grill marks appear on them. Serve chicken and zucchini slices straight from grill with green salad or on buns heaped with extra sun-dried tomatoes and fresh basil leaves.
Calories 267, Protein 33g, Carbohydrates 4.8g, Fat 12.4g, Fibre 1.4g, Sodium 367mg.
Grilled chicken is an easy, all-time family pleaser. Tuck it into a bun heaped with your favourite fixings or serve it with lots of summer greens.