Donna’s Grilled Sweet Mustard Barbecued Chicken & Vegetables and Lemon Pepper Kale Chips

28 August 2016:  Hello Everyone, this summer I discovered Sweet Baby Ray's new mustard barbecue sauce and you will notice that I have been using it in some of my recent recipes.  I've used it as a meat coating as well as a traditional sauce.  The chicken and vegetables grill up fast and the kale chips can be made in the oven at the same time.  They add a bit of color and crunch to the main dish.  Best, Donna:

Donna’s Grilled Sweet Mustard Barbecued Chicken & Vegetables

 Ingredients:

1 green bell pepper, sliced

1 red bell pepper, sliced

1 sweet onion, sliced

1 pound boneless, skinless chicken breasts (about 2)

1/2 cup Sweet Baby Ray’s Sweet Golden Mustard BBQ Sauce

Salt and pepper to taste

Method:

Preheat grill to 400 degrees F.  Season chicken and grill for about 10 - 11 minutes per side.  Brush both sides with barbecue sauce about 5 minutes before cooking is complete.  Slice chicken before serving.

Mix together vegetables, season and spray with cooking oil, and place in grill pan.  Add to grill about 5 minutes after chicken starts and cook for about 15 minutes.

If desired, serve chicken and vegetables over pasta or rice.

Serves 2 - 3.

 

Donna’s Lemon Pepper Kale Chips

Ingredients:

5 ounces kale, chopped

3 Tablespoons coconut oil

Lemon pepper to taste

Method:

Preheat oven to 325 degrees F.  Mix together all ingredients and place on baking sheet.  Bake for 20 - 25 minutes until kale is crispy.  Serve immediately.

Serves 3 - 4.

Copyright 2016.