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.