Daly Fuel: Barbeque Chicken with Colby Jack Cheese & Gluten/Casein Free Turkey Bacon, Grilled Mixed Vegetables & Sliced Tomatoes with Fresh Parsley

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Barbeque Chicken with Colby Jack Cheese and Gluten/Casein Free Turkey Bacon

Grilled Mixed Vegetables

Sliced Tomatoes with Fresh Parsley

Barbeque Chicken with Gluten/Casein Free Turkey Bacon and Colby Jack Cheese

Ingredients:

(5) Skinless, Boneless Chicken Breasts
2 Cups Shredded Colby Jack Cheese (I buy the bricks of cheese, much healthier than shredded varieties)
1 Package Turkey Bacon (I found a gluten/casein version made by Applegate® Organic and Natural Meats and it was quite flavorful. My husband and I both agree it tastes more like ham, but it was very good and an excellent addition to the meal.)
1/2 Cup Barbecue Sauce

Directions:

Cut the turkey bacon into pieces and cook it per package instructions. (I cooked mine on the stove.) Grill the chicken until thoroughly done. Times will vary depending on the thickness of the breast. While the chicken is grilling, shred the colby jack cheese or have it already done and waiting in the refrigerator. Once the chicken is done grilling, bring it inside and let it rest for a few minutes to allow the juices to pool. Transfer the chicken to individual plates, lightly coat them with barbeque sauce, sprinkle with colby jack cheese and top them off with the turkey bacon pieces.

Grilled Mixed Vegetables

Ingredients:

1/2 Medium Eggplant
3 Small Zucchinis
1 Medium Onion
1/2 Large Yellow Pepper
1/2 Large Red Pepper
6 Large Baby Portobello Mushrooms
1 Bundle of Fresh Asparagus

Mixture:

3 Tablespoons Olive Oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Lemon
3 Garlic Cloves (minced)
1 Tsp Salt
1/2 Tsp Fresh Cracked Pepper
2 Tsp Rosemary

Directions:

Wash vegetables, slice them (except the asparagus) lengthwise and chunky, then place them in a large bowl. Mix the ingredients for the mixture in another bowl, then pour it over the vegetables and distribute it evenly. If you have time, cover the vegetables and let it sit in the refrigerator for a couple of hours to intensify the flavor. If you don't, that's ok too. Place the vegetables in a grill basket and cook them 8-10 minutes on each side. Watch the grill for excessive heat or flame from the juices dripping from the vegetables. The vegetables should still have a little crunch to them once done!

Add a healthy bit of the Grilled Mixed Vegetables to the Barbeque Chicken with Turkey Bacon and Colby Jack Cheese on the plate. Add some sliced tomatoes garnished with fresh parsley and a bit of fresh cracked pepper, then, ENJOY!