For the chicken
- 2 lbs skinless, boneless chicken breasts
- 4 roasted red peppers (from the jar), chopped
- 1 14oz can fire roasted tomatoes
- 1 14oz can tomato sauce
- 2 tablespoons olive oil
- 1 cup beef broth
- 4 garlic cloves, minced
- 1/2 yellow onion, diced
- 2 bay leaves
- 1 teaspoon crushed red pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
For the veggies
- 2 zucchini, cut into strips lengthwise
- 2 yellow squash, cut into strips lengthwise
- 1 red onion, cut into thick
- 3 tablespoons olive oil
- salt and pepper to taste
Preparation
Heat up your grill. Once it’s nice and toasty, rub a bit of olive oil your chicken breasts and top with salt and pepper, then throw them on the grill. Let them cook for about 6-8 minutes on both sides, depending how thick they are.
While they are cooking, grab a large pot and put under medium-high heat. Add your fat along with the garlic and onion and let those cook down a bit.
Next, add your red peppers, tomatoes, sauce, broth, bay leaves, and all other spices to the mixture and stir together.
Once your chicken is pretty close to done, take it off the grill and add directly to your tomato mixture.
Cover pot, turn the heat down low, and let simmer while you cook your veggies.
Lightly brush your veggies with olive oil and salt and pepper them as well. Add them to your grill and let cook for about 5 minutes on each side.
Once the are done cooking, carefully remove them from the grill. Be careful with those onions. I’m either a dumbass or those rings of joy are pretty hard to remove without falling apart. I’m going with dumbass. Just sayin.
Now add your finished chicken cattiatore and grilled veggies to a plate and enjoy out on your front porch, during the rain. I did. So delicious!
