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Paprika and maple chicken breasts with grilled vegetables

  • 4 servings
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Ingredients

Marinade

Vegetables

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Directions

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  1. 1 tbsp. (15 ml) olive oil
  2. 8 new potatoes, washed, cut in half, and blanched in salted water
  3. 4 cups green beans, trimmed, washed, and blanched in salted water
  4. 4 small red onions, peeled and halved
  5. 1 clove garlic, chopped
  6. 1 tbsp. (15 ml) fresh parsley, chopped
  7. 1 tbsp. (15 ml) fresh rosemary, chopped
  8. Salt and pepper to taste
  9. Directions
  10. Place all marinade ingredients and chicken breasts in a large sealable plastic bag. Seal the bag and massage to mix well. Marinate in the refrigerator for 6 hours.
  11. Preheat oven to 375°F (190°C).
  12. Heat a little olive oil in a grooved skillet and grill chicken breasts over high heat for 4 to 6 minutes on each side. Remove from heat, place chicken breasts on a baking sheet and finish cooking in oven for around 12 minutes or until a meat thermometer inserted in the chicken reads 165°F (74°C).