Loaded Grilled Chicken



Can you smell the grill???? It’s that time of the year again!!! I’m so excited to have the spring weather and spring food! It doesn’t come to many as a surprise that many tend to eat healthier in the warmer weather. Grilling is such a great way to cook delicious food without excess oil, butter, or other fattening additives that we tend to use when we saute or fry. This recipe is great because you can have it started and finished in 20 minutes! I’ve timed it! Fresh herbs are great this time of year and, if you’re like me, you’ll grow them right on your front porch and have them whenever you like! Top this chicken with some fresh parsley or basil to give it a fresh wake up!

1 1/2-2 lbs. chicken breast, boneless skinless
10 oz. button mushrooms, sliced
1 lb. bacon, chopped
1 leek, sliced
salt and pepper to taste

1. Season chicken with a generous amount of salt and pepper and grill chicken on prepared grill.
2. Cook bacon over stove top until done in a medium skillet. Remove most of the bacon fat, leaving just enough to saute the mushrooms and leek. Remove bacon from skillet.Cook the mushrooms and leeks until tender, about 5-8 minutes. Return the bacon to the skillet and cook for a minute longer to let the flavors combine.
3. Top the cooked, grilled chicken with vegetables and bacon. Add fresh herbs if desired or fresh lemon juice.


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