Grilled Chicken and Vegetables with Salsa Verde

Ingredients list for Grilled Chicken and Vegetables with Salsa Verde

• 1 Boneless chicken breast
• 4 tbsps + to grease Olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Barbeque sauce
• to taste Black peppercorns , crushed
• to taste Salt
• 1 medium Green zucchini , cut into triangles
• 1 medium Yellow squash , cut into triangles
• 1 medium Carrot , cut into triangles and boiled
• 1 medium White onion , quartered and layers separated
• 1 tablespoon Balsamic vinegar
• Salsa verde
• 2 tablespoons Fresh parsley , chopped
• 1/4 cup Fresh coriander leaves , chopped
• 1 tablespoon Fresh basil , chopped
• 1 tablespoon Pickled jalapeno , chopped
• 1 teaspoon Balsamic vinegar
• 2 tablespoons Lemon juice
• 1/3 cup Olive oil
• to taste Salt

Method

1. Mix olive oil, Worcestershire sauce, barbeque sauce, crushed black peppercorn and salt in a mixing bowl, add chicken breast and mix. Set aside to marinate for 15 minutes.
2. Take zucchini in another bowl, add yellow squash, carrot, onion, balsamic vinegar, salt and crushed black peppercorns and mix well.
3. Heat a non-stick grill pan, grease it with olive oil. Keep marinated vegetables on one side add place the marinated chicken on other side and grill, turning sides, till both the chicken and vegetables are cooked. Set aside to cool.
4. To make salsa Verde, take parsley, coriander leaves, basil, jalapeno, balsamic vinegar, lemon juice, olive oil and salt in a bowl and mix well.
5. Once the chicken and vegetables are cooled, wrap the chicken