Ingredients
Scale
- 2 chicken breasts (Boneless, skinless)
- 2 cups Italian dressing
- 1 cup soy sauce
- 1 tablespoon salt, pepper, garlic powder blend
- 1 tablespoon olive oil
For vegetable skewers:
- 1/2 cup of cherry or grape tomatoes
- 1 red or green bell pepper cut into inch pieces
- 1/2 cup of baby Bella mushrooms
- 1 tablespoon of olive oil
- 1 tablespoon of salt, pepper, garlic powder blend
Instructions
- Pound out chicken breasts by placing them onto a cutting board with plastic wrap on top. Then with a meat mallet or a rolling pin, pound them out so they thin out a bit. (This will help them to cook more evenly)
- In a large bowl combine Italian dressing and soy sauce together. Whisk well to combine. Then add chicken breasts, cover with foil or plastic wrap and refrigerate for atleast 15 minutes or up to 6 hours.
- Once marinated, pat chicken breast dry with paper towel, add a little olive oil to each one, then season with salt, pepper and garlic powder.
- Preheat your George Foreman grill then add the chicken breast and close the lid. The chicken should cook in about 4-6 minutes but may take longer depending on the thickness of the chicken breast. Check occasionally with a meat thermometer. Remove chicken once the internal temperature of the chicken reaches 165°F.
- For vegetable skewers, cut your peppers into one inch pieces and skewer them on along with the tomatoes and mushrooms. Brush the vegetables on each skewer with olive oil and season with salt, pepper and garlic powder.
- Grill vegetables for 4-6 minutes with the lid of the George Foreman closed until they are cooked to your desired doneness.
- Slice chicken breast and serve along side skewers. Re season chicken breast once they are sliced if needed.
