Grilled Salsa Chicken& Grilled Vegetables

Grilled Salsa Chicken

Ingredients:
Boneless skinless chicken – 1-2 pieces per person
1 jar commercial salsa
1 package shredded low-fat cheese
Salt & Pepper to taste

Directions:
Heat grill to medium high (or heat broiler).

Salt and pepper both sides of the chicken pieces. Place on grill and cook approximately 6 minutes per side until cooked through. (Chicken should be cooked to 170º for thighs and 180º for breasts).

Spoon some salsa on each cooked piece of chicken and top with shredded cheese. Turn heat to low and close grill lid allowing the cheese to melt atop the salsa. Serve warm.


Grilled Vegetables:

Ingredients:
4 small zucchini
2 small white (sweet) onions
1 bunch asparagus
Olive oil or vegetable oil
Salt & Pepper to taste
Garlic seasoning (if desired)

Directions:
Wash zucchini and pat dry with paper towels. Cut into three vertical slices. Lay in a single layer on a tray.

Wash asparagus and pat dry with paper towels. Break off bottoms and discard. Tie in bundles of 5 spears with kitchen twine. Place in single layer on the tray with the zucchini.

Peel onions and cut into 4 wedges. Poke a toothpick through each wedge to hold layers together. Place on tray with zucchini and asparagus.

Lightly brush all vegetables with olive oil or vegetable oil. Sprinkle with salt and pepper and garlic seasoning if desired. If you prefer spray the vegetables with non-stick spray instead of brushing with olive oil or vegetable oil.

Grill along with chicken turning frequently until done. Approximately 10-12 minutes.

Serve warm.

Dessert:
For dessert serve slices of vine ripened melons. Delicious!