Grilled Chicken with Peppers & Onions

Sydney's favorite weeknight meal

INGREDIENTS

Chicken

• 4 boneless skinless chicken breasts, pounded thin

• 4 garlic cloves, sliced thin

• 1 heaping tablespoon dijon mustard

• 1/4 cup balsamic vinegar

• 1/4 cup olive oil

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 large sprig rosemary

• 2 sprigs thyme

Peppers & Onions

• 1 red bell pepper

• 1 yellow bell pepper

• 1 large sweet onion

• Fresh thyme

• 2 cloves garlic, sliced

• 2 tablespoon olive oil

• 1/4 cup balsamic vinegar

• Optional: mushrooms

RECIPE

1. Whisk all chicken ingredients in a small bowl & pour over chicken. Marinate for at least 1 hour.

2. Heat BBQ & grill until chicken is cooked through. Put aside & keep warm.

3. Slice onion & peppers about 1/4 inch thick.

4. Add olive oil to a large skillet on medium heat.

5. Add peppers, onions & thyme sprigs to skillet. Sauté slowly until peppers & onions begin to soften & start to brown (~15 minutes)

6. Raise heat to high & add balsamic vinegar. Cook on high heat for about 2-3 minutes until it begins to thicken.

7. Season peppers & onions with salt & pepper to taste.

8. Place chicken on a large platter & cover with peppers & onions (remove thyme and rosemary sprigs).