Ingredients:
3 boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon fresh black peppers
1-2 green and red bell peppers each
1 medium sized capsicum, sliced
1/2 teaspoon black pepper powder
4-6 large mushrooms
1 small piece of ginger, sliced
1 clove garlic, quartered
2 sprigs fresh broccoli
1-2 spring onions
1 teaspoon freshly chopped mint leaves
1 teaspoon freshyly chopped basil leaves
1 teaspoon freshly chopped corainder leaves
2-4 fresh garlic cloves, minced
2-3 tablespoons olive oil
Method of Preparation:
1. Wash & dry chicken; place minced garlic, olive oil and all herbs and seasonings in flat bowl. Mix thoroughly with chicken, and marinate in refrigerator for atleast 1-2 hours.
2. Just before you are ready to grill, chop bell peppers,capsicum, onions, broccoli, quartered garlic clove and mushrooms. Place vegetables, herbs and seasonings in grillproof aluminum foil bag. Place vegetable bag on corner of grill to steam but not over direct heat for 10-15 minutes. When grill is hot, spray with oil, and place breasts on grill over fire. Watch carefully, as they will cook very quickly. Turn once.
3. Serve with vegetables over chicken. You can also add potatoes halved or quartered, cooked in microwave, and then buttered or sprayed with oil, and finished to brown over the grill with the chicken.
