Grilled Chicken Stir Fry

  • 1/2 cup bottled Italian dressing

  • 1 pound boneless, skinless chicken breast, cut into strips

  • 1 tablespoon extra-virgin olive oil

  • 1 head broccoli, cut into florets

  • 1/2 medium red pepper, cut into strips

  • 1/2 medium green pepper, cut into strips

  • 1/2 medium yellow pepper

  • 1/2 medium red onion, thinly sliced

  • 1 tablespoon dried basil

  • 1 tablespoon dried oregano

  • 1 teaspoon garlic powder

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 cups cooked rice, optional

  • 1/4 cup coarsely chopped fresh basil, optional

Gather the ingredients.

  • Pour the Italian dressing into a zip-top plastic bag and add the chicken. Marinate for 2 to 3 hours in the refrigerator.

  • Preheat a barbecue or indoor grill to high.

  • Brush a grill basket (or grill pan) with olive oil.

  • Remove the chicken from the marinade and place it in the grill basket. Discard the dressing.

  • Sear the chicken for 3 minutes on each side.

  • Add the broccoli, red pepper, green pepper, yellow pepper, and red onion to the basket and cook for 2 to 4 minutes.

  • Flavor with the seasonings and salt and pepper, to taste.

  • Serve over the rice and garnish with fresh basil.

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