HONOR YOUR FATHER THIS YEAR

 By cooking up something special,  lets Grill up some chicken for Father's Day. My Lemon Chicken recipe is toe tapping good, and to make this dinner really special add grilled vegetables to complete your meal. I added a few of my father's favorite vegetable, they might become your fathers favorite too. Now firer up the grill and enjoy Father's Day.

EASY GRILLED LEMON CHICKEN

INGREDIENTS

1/2 cup fresh lemon juice

1/2 cup soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

4 (6 ounce) skinless, boneless chicken breast halves

DIRECTIONS:

Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours

.

Preheat an outdoor grill for medium-high heat. Lightly oil grill Drain and discard marinade from the bag, and place chicken on preheated grill about 4 inches from heat source for about 6 to 8 minutes on each side Cook until chicken is no longer pink and juices run clear.

VEGETABLE GRILLED UP JUST RIGHT

GRILLED EGGPLANTS

4 baby eggplants (4 ounces each)

Slice each of the eggplants lengthwise in half.

Toss eggplants in prepare vinaigrette as directed below. Grill until tender

Each serving: About 90 calories

GRILLED PEPPERS

2 medium yellow peppers

2 medium red peppers

Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.

Serve with remaining vinaigrette.

Each serving: about 95 calories

GRILLED ZUCCHINI

Slice each of 4 small zucchini (6 ounces each)

Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.

Each serving: About 85 calories,

GRILLED PORTOBELLO MUSHROOMS

Trim tough stem ends from 2 medium-size portobello mushrooms (4 ounces each) or 8 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.