Grilled Chicken and Vegetables


2 medium zucchini, sliced lengthwise

1 medium eggplant, peeled and sliced

1 red bell pepper, cut into wide strips

1 onion, cut into wide wedges (root intact)

2 medium tomatoes, cut in half

2 Tbsp. olive oil

2 tsp. Mansmith’s Chipotle Lime, divided

6 skinless, boneless chicken breasts (about 3 lbs)

2 tsp. Mansmith’s Poultry Spice

1/4 C. sliced basil

1 1/2 tsp. balsamic vinegar


Prepare BBQ grill to medium-high heat.  Place vegetables in a large bowl.  Drizzle with oil and sprinkle with 1 tsp. Chipotle Lime, toss to coat.  Grill vegetables until tender and slightly charred, 5-6 minutes.  Transfer to cutting board.

Place chicken in same bowl with any left over oil and sprinkle with Poultry Spice.  Grill chicken, covered until cooked thru, 5-6 minutes per side.  Remove to cutting board and let stand for 5 minutes.

Meanwhile, coarsely chop vegetables and transfer to another large bowl.  Add basil and vinegar, toss to coat.  Sprinkle with remaining Chipotle Lime.

Slice chicken breasts crosswise into 1/2 inch thick slices.  Transfer vegetables to platter and top with chicken.